Squabs are small young pigeons, approximately four weeks old or even younger. They are a delicacy prized for their tender meat and are enjoyed all over the world.
History Of Squab
Squabs are not new to the culinary world. They have been enjoyed by humans since Ancient Egypt; evidence for their consumption dates back to 3000 B.C. Squabs were eaten in ancient Rome and Medieval Europe where they are still enjoyed today. Nowadays, they can even be found at fine dining restaurants as a part of multi-course meals.
Appearance Of Squab
Compared to other types of poultry, squabs are quite small in size. They have dark meat throughout, fatty skin, and a silky texture. When properly cooked, squabs are tender and moist, but they are easy to overcook given their small size.
Flavor Of Squab
Squabs taste quite similar to other dark poultry meat. The only difference is that they have a milder taste than other meats. Some people describe squab as having a little bit of berry flavor, which means they are excellent when paired with red wines.
When properly cooked, squabs are very tender and moist, giving them a smooth texture. Because of their small size, they are sufficient for serving one person. The best way to cook squab is on the grill or in the oven. These methods ensure the birds are evenly cooked and that the skin is sufficiently rendered, giving the bird a crisp exterior and juicy interior.
Have you ever tried roast squab with vodka sauce? It’s an easy and elegant meal that comes together quickly. With just onions, squab, and vodka sauce, this recipe is perfect for your impromptu dinner dates. Just swap the chicken in the recipe with squab, and you are good to go! We recommend omitting the roasting rack to ensure the squabs fit in the pan, and rotating the birds halfway through to ensure the skin cooks evenly.
Have a craving for takeout? Try swapping pineapple chicken for pineapple squab. It has the luscious taste of squab with the tanginess and sweetness of pineapple. An ample amount of ginger balances the sweetness of the fruit and the savoriness of the chicken. Try out our recipe,and simply use squab instead of chicken. As with the previous recipe, we recommend omitting the roasting rack.
If you like French cuisine then squab basquaise is the perfect choice for you. In addition to squab, it also includes garlic, bell peppers, tomatoes, and potatoes. This makes it a wholesome meal that is easy and delicious to prepare.
Squabs can be purchased fresh, cooked, or frozen. While fresh squab can be stored for approximately four days in the refrigerator, a frozen squab can be kept for over a month..
You can store cooked squab in the refrigerator for no more than three days.