Squab is a farm-raised baby pigeon that usually goes to market at about four weeks of age. A short lifetime ensures that although the bird remains small, its meat is tender. After killing, the blood of the bird remains in the body, giving the meat a dark color and rich flavor. Although squab is higher in fat than chicken, it is a good source of protein, iron and zinc. Oven roasting and grilling, either whole or after butterflying, are the most common methods of cooking squab.
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Oven Roasting Squab
Wash the inside body cavity of each squab under cold running water. Pat the exterior surface dry with paper towels.
Brush the skin of each squab with 2 tsp. of olive oil, and then place it in a roasting pan, breast side up.
Preheat your oven to 350 degrees Fahrenheit. Roast the squab 45 to 60 minutes, basting the skin with wine or broth every 15 minutes during roasting.
Butterfly each squab to remove the backbone and flatten the meat. Baste both sides of the meat with 1 tbsp. of olive oil for each squab.
Heat a gas grill to medium high heat and a charcoal grill until the coals just start to turn a white ash color.
Place the squab on your grill, skin side down, with tongs. Close your grill cover and cook the meat for seven minutes. Then turn it and continue grilling for another seven to eight minutes.