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| Squab with Grapes and Brandy |
| Squab with Grapes and Brandy |
| When preparing the sauce, add the brandy early on in the cooking process so that most of the |
| alcohol and its harsh taste can evaporate. Only the flavor of the liquor is left behind. Steamed and |
| buttered baby carrots are a delicious accompaniment to the squab. This is an exclusive online |
| recipe from the Williams-Sonoma Collection series. |
| 4 squab, each 1 lb., livers reserved |
| 4 tsp. extra-virgin olive oil |
| Salt and freshly ground pepper, to taste |
| 4 fresh thyme sprigs, plus more for garnish |
| 4 fresh rosemary sprigs, plus more for garnish |
| 4 small garlic cloves, crushed with a knife |
| 3 Tbs. brandy, cognac or grappa |
| 1 cup sliced (lengthwise) red or green seedless |
| 4 slices crusty coarse-grained bread, 1/2 inch thick, |
| grilled or lightly toasted |
| Position a rack in the center of an oven and preheat to 400°F. |
| Rub each squab with 1 tsp. of the olive oil and season inside and out with salt and pepper. Stuff |
| each bird with 1 liver, 1 thyme sprig, 1 rosemary sprig and 1 garlic clove. |
| Place the squab on a rack in a flameproof roasting pan. Roast until the squab are golden brown |
| and the juices are rosy pink when the skin is pierced with a meat fork, about 30 minutes. Do not |
| overcook. Transfer to a platter and tent with aluminum foil. |
| Place the roasting pan over high heat. Add the brandy and cook until almost evaporated, about 30 |
| seconds. Stir in the broth and bring to a boil. Cook until the liquid is reduced to 1/2 cup, about 8 |
| minutes. Add the grapes and cook until heated through, about 1 minute. Remove from the heat. |
| Whisk in the butter, 1 Tbs. at a time. Season with salt and pepper. |
| Place 1 slice of grilled bread on each of 4 individual plates and top with 1 squab. Spoon the sauce |
| over the squab and garnish with thyme and rosemary sprigs. Serve hot. Serves 4. |
| An exclusive online recipe adapted from Williams-Sonoma Collection Series, Chicken, by Rick |
| Rodgers (Simon & Schuster, 2001). |
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