Store squabs frozen until you need them, then defrost completely before cooking.
Each squab is just the right size for a hearty single serving, and partially de-boned squab is perfect for stuffing! Squab meat is best cooked no further than medium-rare, and pairs well with flavors like cinnamon, juniper berries, hazelnuts, peaches, wine vinegar, olives, garlic and rosemary. It’s often served with rice.
How to Brine Meat & Poultry