Pot-Roasted Squab with Dutch Carrots & Onions

Ingredients

• 4 (about 350gm each) squabs, jointed, carcasses reserved (see note)
• 50 ml olive oil
• 1 large leek, finely chopped
• 3 stalks of celery, finely chopped
• 3 cloves of garlic, finely chopped
• 30 ml kitul treacle (see note)
• 30 ml white wine vinegar
• 100 ml dry white wine
• 1 tbsp finely chopped thyme
• 50 gm butter, coarsely chopped
• 1 bunch of green onions, trimmed
• 1 bunch of Dutch carrots, scrubbed