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Broiled Squab (Or Pigeon)

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

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: 
Main Dish

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7721 Calories from Fat 5464

% Daily Value*

Total Fat 606 g932%

Saturated Fat 208.1 g1040.3%

Trans Fat 0 g

Cholesterol 2279.9 mg760%

Sodium 2771.9 mg115.5%

Total Carbohydrates 69 g23.1%

Dietary Fiber 5.8 g23.2%

Sugars 5.8 g

Protein 455 g909.7%

Vitamin A 116.6% Vitamin C 208%

Calcium 28.8% Iron 472%

*Based on a 2000 Calorie diet

Broiled Squab (Or Pigeon) Recipe