Kim Milan's Roasted Squab

• 1 edible squab
• 50g butter
• 2 cloves garlic
• 3 sprigs thyme
• 100g frozen peas
• 1/2 large green onion
• 1/2 white onion
• a little mint
• a little chicory
• 1 teaspoon sherry vinegar
• a little olive oil
• a little salt
• a little pepper

Recipe 🍳

Cooking tips 💡

• The surface of the squab must be completely dry to achieve a crispy crust when pan-searing.
• Due to the nature of poultry, the meat should be cooked to a medium-rosé with a pink interior to remain tender.
• Adding bitter greens and mint to the sweet pea garnish helps cut through the richness of the meat.

Recommended for 🙋

• ⭐Those who want to learn authentic basting and dry-aging techniques for roasted poultry.
• ⭐Those attempting French- and Italian-style fine-dining meat dishes.