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1
Remove the breasts, thighs, and drumsticks from the squab and reserve.
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2
Using a large chefs knife, chop the bodies and wings into 3 or 4 pieces.
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3
Heat 2 tablespoons of the olive oil in a large saucepan over high heat.
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4
Add the squab bones and parts and saute until well browned.
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5
Add the carrots, onion, and garlic cloves.
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6
Cook until softened and lightly colored, 6 to 8 minutes in all, then add 2 cups of the wine.
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7
Continue to cook until reduced by three-quarters, 6 to 8 minutes, then add the chicken stock.
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8
Bring to a boil, reduce the heat, and simmer for 1 hour.
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9
Strain the mixture through a fine-mesh sieve over a bowl, pressing on the solids to extract all the liquid.
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10
You should end up with about 2 cups liquid.
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11
Discard the solids.
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12
Put the liquid in a clean saucepan and reduce until syrupy, or 1/4 cup total; the timing will vary depending on your stove and pan, but will be about 15 minutes.
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13
To make the compote, cut the spring garlic bulbs from the stems, then slice crosswise 1/8 inch thick.
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14
Film a saute pan with 2 tablespoons of the olive oil and heat over high heat.
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15
Fry the garlic until crisp and lightly browned, 1 to 2 minutes.
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16
Pour off the oil.
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17
Add the remaining 1 cup wine to the pan and cook over medium heat until reduced to about 2 tablespoons, about 10 minutes.
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18
Add the honey and cook until the mixture is thickened and coats the back of a spoon, 4 to 5 minutes.
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19
Reserve at room temperature.
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20
In a large saute pan over high heat, heat the remaining 2 tablespoons olive oil on high heat and fry the squab breasts, thighs, and drumsticks skin-side down first, putting a light weight on the breasts or pressing with a spatula, for about 3 minutes.
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21
Turn the pieces and cook for 2 minutes longer, then turn once more to crisp the skin and finish cooking.
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22
Breasts should be served medium-rare, while thighs and drumsticks are cooked through.
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23
Allow to rest for 5 to 10 minutes before serving.
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24
When ready to serve, reheat the sauce and season with salt and pepper.
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25
Divide the compote among 4 plates and place the squab pieces on top.
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26
Spoon the sauce around the squab and serve.
