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Broiled Squab (Or Pigeon)

chef.matt.frost's picture
Ingredients
  Squabs 6
  Salt To Taste
  Pepper To Taste
  Buttered toast 6
Directions

Remove feathers and cut along backbone of bird, avoiding entrails.
Remove contents of body and wash thoroughly, rinsing well and wiping dry.
Sprinkle with salt and pepper, brush with melted fait and flatten halves of birds on wire broiler rack with skin side up about.4 inches from heat.
Broil 15-30 minutes, depending upon the-size of the birds, and turn to brown each side.
Serve on buttered toast.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Interest: 
Party

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