Dish

Roast Squab

Roast squab is made by seasoning the pigeons with herbs and spices, and then roasting them in the oven until they are cooked through. The meat is tender and flavorful, and pairs well with a variety of side dishes.

Asian cuisine› Chinese cuisine

Meat Dish› Poultry Dish

Origins and history

Roast squab has been a popular dish in many cultures around the world for centuries. It was a favorite of the ancient Greeks and Romans, and has been consumed in China since the Tang dynasty.

Dietary considerations

Roast squab is a high-protein dish that is low in fat and calories. It is a good source of iron and other nutrients. People with pigeon allergies should avoid this dish.

Variations

There are many variations of roast squab, including ones that use different herbs and spices or different cooking methods. Some people also stuff the pigeons with rice or other ingredients before roasting them.

Presentation and garnishing

Roast squab can be garnished with herbs, spices, or sauces. It can be presented on a platter or on individual plates.

Tips & Tricks

When preparing roast squab, it is important to handle the raw poultry safely to avoid foodborne illness. The birds should be cooked to an internal temperature of 165°F.