I'm making Julia Child's recipe for coquelets sur canapés this Thanksgiving and using fresh squab from D'Artagnan. Julia's recipe calls for 10-12 oz squab but the ones I'm getting are going to be a bit heavier, 16-18 oz. Does anyone have suggestions on how I should roast them to control for that difference in weight? Any advice about preparing them would be greatly appreciated as it's my first time preparing squab. Quite comfortable roasting chicken so this is probably not a great departure but I wanted to make sure I prep correctly.