Pan-roasted Squab With Salsify

INGREDIENTS

INSTRUCTIONS

Heat oven to 450 degrees. Cut (or have the butcher cut) legs and
breast meat with wings attached from the carcass of each squab. Cut
off wing tips. Cover breast and leg pieces and refrigerate. Place
carcasses and wing tips in a roasting pan and cook in the oven until
well browned. Add diced carrot, celery and onion to the pan and
continue to roast until vegetables are soft. Reserve  3/4 cup of
chicken stock and add the remainder to the pan along with the thyme.
Lower heat to 375 degrees and simmer stock for 2 to 3 hours. Strain
through a fine sieve. There should be about 4 cups of strained stock.
If there is more, pour the stock into a saucepan and boil atop the
stove until reduced to 4 cups. 3. In a saucepan, cook shallots in 1
tablespoon butter until softened. Add cherries and cover with red
wine. Raise heat and boil wine until almost completely evaporated.  Add
strained squab stock and cook at a brisk simmer until reduced to  sauce
consistency, about 2 cups. This will take an hour or more.  Season to
taste with salt and pepper. (Recipe may be done ahead to  this point.
Let sauce cool, cover surface with plastic wrap and  refrigerate.
Return squab and sauce to room temperature before  continuing.) 4. Peel
salsify, placing peeled stalks in water with 2  tablespoons lemon juice
or white vinegar. Slice salsify crosswise  into thin rounds and dry on
paper towels. Melt 2 tablespoons butter  in a large sauce pan. Add
salsify and turn to coat with butter. Add  1/2 cup reserved stock and
simmer until salsify is tender. Keep warm.  5. Return oven to 450
degrees. Place remaining 2 tablespoons butter  and 1 tablespoon oil in
an oven-proof skillet large enough to hold  the squab pieces in a
single layer. (If necessary, use 2 skillets.)  Brown pieces on all
sides, then remove breast pieces. Place skillet  in the oven and cook
legs for 5 minutes. Add breast meat and cook for  3 to 5 minutes, or
until medium rare. Remove from oven and let meat  rest, loosely covered
for about 5 minutes. (If using Cornish game  hens, cook until
completely done.) 6. Meanwhile, return salsify to  the heat. Add
spinach and remaining 1/4 cup stock, cover pan and  steam, tossing once
or twice, until spinach is completely wilted.  Season to taste with
salt and pepper. 7. Make a bed of spinach and  salsify in the center of
each plate. Pour or spoon cherry sauce  around the spinach bed and
arrange 2 squab breasts and 2 legs atop  sauce on each plate. Serve
with a sangiovese wine such as Atlas Peak.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 214
Total Fat: 24g
Cholesterol: 52.6mg
Sodium: 724.7mg
Potassium: 1095.8mg
Carbohydrates: 44g
Fiber: 6.1g
Sugar: 12.8g
Protein: 15.4g