Whole Squab

Yes, squabs are young pigeons (called pigeonneaux in French). But this noble bird is too often dismissed because it shares a name with the pests we see in metropolitan areas. Squabs raised for human consumption are brought up on farms, as they have been in the Middle East and Asia for ages (squabs were among the first birds domesticated). This practice has survived since antiquity because of these birds’ delicious flavor.

Squab meat is dark - closer in flavor to duck than chicken.  In addition to being flavorful, it's tender, high in protein, and low in fat.  Squabs are delicious sauteed, roasted or grilled. These birds are already dressed, saving you the hassle.

Store squabs frozen until you need them, then defrost completely before cooking.

Thawing Tips

Each squab is just the right size for a hearty single serving. They can be roasted whole or split in half through the breast bone and grilled.

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 Cut Up Poultry
How to Brine Meat & Poultry
Squab Recipes