Hmm, I like squab, but it has to be properly prepared. Roast it like a chicken, and it’ll be horribly dry. At the very least bard it with some sort of fat (lean bacon will do) because a squab has a lot less fat than a chicken. And avoid overcooking the thing, which is tricky with little birdies. If you go by internal temperature, remember that the internal temperature will continue to rise for a short while when the birds are out of the oven.
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