Ingredients with Measurements:
- 4 squabs, cleaned and dressed
- 1/2 cup white wine
- 1/4 cup olive oil
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the white wine, olive oil, thyme leaves, salt, and pepper.
3. Rub the mixture all over the squabs, making sure to coat them evenly.
4. Place the squabs in a roasting pan and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F.
5. Remove the squabs from the oven and let them rest for 5-10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 0g
Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted for squab.
- Rosemary can be substituted for thyme.
Variations:
- Add chopped garlic to the white wine and thyme mixture for extra flavor.
- Serve with a side of roasted vegetables.
Tips and tricks:
- Make sure to let the squabs rest before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure that the squabs are cooked to the correct temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the squabs on a platter with roasted vegetables and a sprig of fresh thyme.
Garnishes:
Garnish with a sprinkle of chopped fresh parsley.
Pairings:
Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
If the squabs are not cooked through, return them to the oven and check the temperature every 5 minutes until they reach 165°F.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Squab has been a popular dish for centuries, dating back to ancient times.
Flavor profiles:
The white wine and thyme add a subtle, herbaceous flavor to the tender and juicy squab.
Serving suggestions:
Serve as a main course for a special occasion or dinner party.
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