CookEat Recipe
Broiled Squabs with Bacon
Flattened farm-raised squabs broiled with a light oil seasoning, served on toast with crisp bacon and watercress.
Method
Steps
Step 1
Have six farm-raised squabs professionally plucked and drawn. Remove the heads and feet at the first joints, split open through the back without separating, and remove the breast bones. Flatten gently under clean food-safe paper with a suitable cleaver or mallet. Keep chilled until needed and do not wash raw poultry.
Step 2
Mix the one teaspoon salt, half teaspoon white pepper and one tablespoon oil on a plate. Turn the six birds repeatedly in this seasoning to coat them evenly.
Step 3
Arrange the birds on a double broiler and broil for about six minutes on each side. Continue until the thickest breast and inner thigh of every bird reach at least 165°F away from bone. Transfer to a clean hot dish and keep hot.
Step 4
In clean broiling equipment, broil the six thin bacon slices for about two minutes on each side, continuing until fully cooked and crisp. Keep the cooked bacon separate from utensils used for raw poultry.
Step 5
Toast the six bread slices. Arrange all six cooked birds over the fresh toasts, lay all six cooked bacon slices over the birds, garnish with a little washed, well-drained watercress and serve promptly.
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