Daily Archives: August 22, 2009

Guest Recipe: Squab in a Coffin

This intriguingly named recipe is from Kirk Spencer.  I couldn’t wait to try it after he mentioned he was making it for dinner one night.

Squab in a Coffin:

You’ll need a baking potato and a cut up chicken OR cut up duck OR half squab (pigeon). Seasoning is wildly variable – start with simple salt and pepper and experiment later to your particular taste. You might need a bit of bacon.

Bake the potato. Cut it lengthwise, off-center by 1/3 to 1/4. Scoop out the larger potato leaving a wall. Rough chop what you removed, seasoning if desired, and add to within 1/2 inch of top of the larger potato.

Place meat – classically half a dressed squab, but I use  a chicken or duck thigh, drumstick, or breast with the skin on – in that depression, and finish filling around the meat. The chicken can be seasoned any way you want. You want to leave the skin on OR add some additional juiciness – as noted above when I use a breast without skin for my wife I wrap it in some bacon.

Place a lid over the bird to close the coffin (grin), and bake again in a medium oven till the bird is done – about 30 minutes for me, your mileage may vary.

The juices drizzle into the potato while baking, making it moist and flavorful.

You will have potato left over. What you do with it is up to you – I mix it into the next day’s potato pancakes.

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When I tested this, I tried several different variations.  I stuck with chicken, since it was handy.  I used boneless and found it easy to work with.  I tried one with skin on and one skinless with bacon.  I preferred the bacon.  I blew out the side on one baked potato, so had to wrap it in foil.  It worked well, but the unwrapped one was crispier.   I used salt, pepper and garlic.

I also suggest, in the interest of time, you cook your potatoes the night before, while cooking your regular dinner and refrigerate.  That will make your ‘coffin’ dinner quicker to prepare and cook. 

I served it with a spinach salad.  A nice simple meal.

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