Squab is a meat that is used in tons of French and Chinese dishes. They are farm raised because they are flightless birds. Since they are flightless they have very tender breasts. Squab is a domesticated bird, that is farmed until they are about one month old when they reach adult size.
Squab is tender, moist and has a richer taste than most eaten birds. The meat is very lean and is extremely rich in protein, minerals and vitamins. It is dark meat.
Squab is cooked in multiple ways. You can stuff it, roast it, pan sear it, you name it you can cook it that way. You can make stews, pies and soups with it.
Below is one of our favorite recipes for Squab. You can find squab at Fossil Farms!
Fried Squab in a plum sauce
3 squabs cleaned
4 cups chicken stock
4 garlic cloves minced
5 table spoons of soy sauce
5 tablespoons minced ginger
3 tablespoons sherry wine
3 table spoons brown sugar
1.5 cups chopped green onion
3 tablespoons rice vinegar
½ tablespoon minced garlic
1 tablespoon honey
1 cup plum preserves
Cooking it all
1. Blanch the squab in boiling water for 2 minutes
2. In a pot add the chicken stock, onions, soy sauce, garlic, sugar, ginger, wine and bring to a boil
3. Add the squab and turn the flames down to a simmer
4. Take the squabs out after 20 minutes
5. Fry the squab in oil for about 3 minutes
6. Make rice
7. Add the squab ontop of the rice and drizzle the sauce set aside on top of the squab and rice
8. Add the plum sauce
1. In a pan boil all the ingredients
2. Let simmer for about 5 minutes
3. Adjust seasoning to taste