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1
Rinse the squabs under cold water, pat dry and flatten on a baking sheet.
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2
Season each side lightly with salt and pepper and place in the refrigerator.
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3
Using a sharp heavy knife or a cleaver, hack the reserved squab bones, neck, liver, gizzard and heart into 1/2-inch pieces.
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4
Place a heavy-bottom pot over medium-high heat.
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5
Warm 2 tablespoons of the oil; when it is sizzling, add the bones and innards, stirring to brown darkly, about 10 minutes.
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6
Carefully pour off the oil and discard.
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7
Return the pot to high heat and use a wooden spoon to dislodge the bits of browned skin before adding the garlic, shallots, parsley, thyme, bay leaf and 4 cups of chicken stock.
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8
Allow the broth to come to a boil, reduce the heat and simmer for 4 hours, skimming frequently.
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9
Strain through a fine-mesh strainer, discarding the bones and aromatics.
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10
Place the broth in a saucepan over medium heat and simmer until the liquid has reduced to equal 1 cup.
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11
Season this with salt and pepper to taste and set aside.
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12
Remove the squabs from the refrigerator and bring to room temperature.
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13
Rinse the lentils under cold water and discard any stones.
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14
Place lentils in a heavy-bottom casserole along with the clove-studded onion halves, carrots and bacon.
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15
Add the remaining chicken broth, place over high heat and bring to a boil.
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16
Reduce the heat to low, partly cover the pot and simmer for 45 minutes to 1 hour, stirring frequently.
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17
When the lentils are soft and all the cooking liquid has been absorbed, remove the onion, bacon and carrots.
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18
Add the butter and 1/2 cup of the squab broth, season with salt and pepper, cover and keep warm.
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19
Preheat the oven to 500 degrees.
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20
Place the squabs in a heavy-bottom, ovenproof skillet or baking pan, or 2 if necessary, large enough to accommodate the squabs.
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21
Place the pan over high heat on the stove.
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22
Add the remaining olive oil and when the oil is hot, place the squabs skin side down in the skillet.
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23
Press them down with a spatula to flatten them.
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24
Brown for 1 minute.
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25
Transfer the pan to the oven and continue cooking, skin side down, for 10 minutes for rare, and several minutes longer for medium to well done.
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26
Warm the squab broth and divide the lentils among 4 plates, creating a circle of lentils in the center of each.
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27
Place the squab on the lentils, drizzle each with the hot broth, garnish each with a sprig of thyme and serve immediately.
