Lockjaw

I was at a friend's place the other day looking through a Moroccan cook book and there were quite a few recipes that called for squab(pidgeons) the recipes looked absolutely wonderful but squab is an unknown quantity. Now the only poultry I've ever eaten are the typical American fare of chicken,turkey, and the occasional duck. I haven't even had quail at this point. Can somebody describe the basic taste of squab? Is it fairly tender like a standard chicken,is it tougher like a hen or rooster? Is it leaner like a turkey or fat like a duck? Empty stomachs want to know!

maleficent

It's more like a very tender rock conrish game hen... they are very small -- and the downside to them they are very boney... all sorts of cartilidges thru out them

Except for the tendereness part, I wasnt all that impressed...

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Blackthorn

Ditto to what mal said....you might as well try pigeon. Go for the cornish hens as they are a much more substantial bird.

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