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1
Trim the birds, removing the heads, feet, and first joints of the wings.
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2
(If your birds come without heads and feet, ask for them from your butcher.)
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3
Remove the livers and hearts from the cavities and discard.
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4
Rinse the birds well under cool running water.
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5
Set the birds aside.
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6
For the Sauce: In a medium-size saucepan over medium-high heat, heat the olive oil.
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7
Add the bird trimmings along with the salt and black pepper and cook, stirring, until well-browned, about 15 minutes.
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8
Add the onions, carrots, celery, bay leaves, and thyme and cook, stirring to loosen any brown bits from the bottom of the pan, for 5 minutes.
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9
Add the tomato paste, stir to mix, and cook for 2 minutes.
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10
Add the wine, stir, and cook for 2 minutes.
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11
Add the water, bring to a boil, reduce the heat to medium, and simmer for 1 hour.
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12
Strain through a fine-mesh sieve into another saucepan or a gravy boat.
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13
Skim off any fat that rises to the surface.
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14
Preheat the oven to 400 degrees F. Rub the birds with the olive oil and season with the salt and black pepper.
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15
Put the birds breast side down on a rack fitted over a baking sheet.
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16
Bake until golden brown, about 25 minutes (and the internal temperature is 150 degrees F).
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17
Remove from the oven and let sit for 10 minutes.
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18
In a large saucepan over medium-high heat, heat the olive oil.
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19
Add the onions, salt, and cayenne and cook, stirring, for 4 minutes.
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20
Add the oranges and their juice, the bay leaves, and rice and cook, stirring, for 2 minutes.
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21
Add the water and bring to a boil, then reduce the heat to medium-low, cover, and cook until all the water is absorbed, about 20 minutes.
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22
Remove the bay leaves and let stand with the lid on for 10 minutes before serving.
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23
Remove from the heat, add the green onions and parsley, and stir gently to mix.
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24
To carve, cut each bird lengthwise, in half, then cut out the backbone.
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25
To serve, arrange an equal portion of the rice in the center of each serving plate, put half a squab on top of the rice, and then drizzle with about 2 tablespoons of the sauce.
