Squab with Lemon Sauce

Method/Steps

1. Remove giblets and neck from each squab; reserve for another use. With poultry shears or knife, cut along squab backbone to split open. Pull birds open, cracking bones slightly, so they will lie flat. Rinse birds, pay dry and place in a large plastic bag set in a large bowl. Mix soy, sherry, oil, honey and spices. Pour mixture over squab. Cover and chill at least 1 hour or overnight, turning birds occasionally.

2. Lay squab, skin side up, on a rack in a broiler pan. Bake, uncovered, in a 500°F oven.  Bake until birds are browned and breast meat is pink at bone at wing joint, about 20 minutes.

3. Transfer to 4 dinner plates and spoon lemon sauce over each bird.

Lemon Sauce

1. Cut the lemon in half. Cut one half into thin slices. Ream the remaining lemon half (and another lemon, if needed) to make 1/4 cup juice.

2. Pour oil into a frying pan set over high heat. Add ginger and stir-fry for 30 seconds. Add lemon slices, chicken stock, sugar and lemon juice. Bring to a boil, reduce heat, and simmer, uncovered, for 2 minutes.

3. Blend cornstarch with water. Pour into sauce and sir until sauce boils and thickens. Add soy sauce to taste. Discard ginger slices.