Squab

A squab is a young, unfledged pigeon, especially one that is plump and considered a delicacy for consumption. Often bred specifically for their meat, squabs are characterized by their tender flesh and mild flavor. They typically haven't yet learned to fly, making them easier to catch and prepare. The term can also be used more broadly to describe a young bird, although its primary usage centers on young pigeons. The culinary appeal of squab lies in its rich taste profile and fine texture. It's frequently roasted or grilled.

Squab meaning with examples

• The chef specialized in squab, raising his own birds for the restaurant. His recipe involved slow-roasting the squab with herbs and garlic until the skin was crispy. This dish was his signature, earning him accolades. He stressed the importance of using only the youngest squabs. Diners raved about the tender meat, complimenting the chef's ability.
• During the Renaissance, squab was a highly valued dish among the nobility. Artists depicted squab in their still-life paintings, showcasing its status as a luxury food. Preparing squab required considerable skill, and each cook had their own unique method. Today squab remains on the menu of some fine dining establishments.
• The farmer carefully monitored the squab in the coops, ensuring they were growing well. These young pigeons were plump, ready for market. He was confident that the squab would fetch a high price at the farmers market. His care for the squab was a testament to his high quality farm to table produce.
• Traveling through France, the food critic sampled a roasted squab dish. The sauce was decadent, the skin perfectly crisp, and the meat exceptionally tender. The flavor was a symphony of rich and gamey notes. It was a memorable experience. The food critic declared it among the finest dishes he had ever tasted, an endorsement of the best squab.
• The culinary team practiced their techniques on the squab before the event. They wanted to make sure that the squab was perfect for the gourmet meal. One of the cooks experimented with different marinades. They prepared a small squab for tasting, perfecting the final touches for their presentation.