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Roast Squab

Like all game birds, roast squab have succulent juices that should not go to waste. In this recipe, every drop is captured in rice that has been cooked in chicken broth, then tossed with diced fresh mango and chopped cilantro.

4 whole squab, about 1 pound each, neck and wing tips removed
Coarse salt and freshly ground black pepper
1/4 cup hot red pepper jelly
1/2 teaspoon ground ginger
1 teaspoon fresh lime juice
Lime wedges

Preheat the oven to 450 degrees. Adjust the rack to the middle of the oven.

Remove necks and wing tips and pat the birds dry inside and out with paper towels. Discard any excess fat. Rub the flesh and cavities with salt and pepper. Put the birds in a roasting pan breast side up.

Roast for 15 minutes. Reduce the heat to 350 degrees and continue roasting for another 18 to 20 minutes, or until the juices run a rosy color when the meat is poked with a fork.

While the birds are roasting, soften the red pepper jelly in a small pan over medium heat. Stir in the ginger and lime juice. Generously brush the glaze on the birds during the last 2 or 3 minutes of roasting time.

Serve the birds on a mound of rice. Serves 4.


Marlene Parrish

Thursday, June 10, 1999



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