food
Cook Poultry Like A Pro
9:13 am
If you haven't seen my previous post about Fraser Valley Specialty Poultry, you can check it out here {link}. Fraser Valley Specialty Poultry (FVSP) is a five-generation family farm and has become a favourite within the lower mainland and Asian community. FVSP has expanded over the years and offers certified organic chicken, specialty chicken raised without the use of antibiotics, Loong Kong (Taiwan) chicken, squab, turkey, and a variety of ready-to-eat-options. They are committed to providing premium specialty poultry products from carefully breeding, hatching to raising and food processing.
FVSP has collaborated with five amazing chefs in Vancouver to create five unique recipes using their goose, duck, chicken and squab products. I chose to recreate chef Connor Sperling’s Roasted Squab with Chestnut. Sperling is the 2017 winner of Hawksworth Young Chef Competition and the Chef de Partier Boulevard Kitchen and Oyster Bar. Squab is a young domestic Pigeon and is typically four weeks old. It has a taste of dark chicken meat and is most desirable when cooked to medium rare. I had the opportunity to cook two squabs for my family this week. It was my first time making squab and it turned out to be quite a success.

This delicious squab was filled with an array of flavours. I prepped the squab by removing the head and legs. I stuffed lemon and lime peels, sage, thyme, and crushed garlic inside each squab. Both were season


#buybc
#cookpoultrylikeapro
#fraservalleyspecialitypoultry
#chefconnorsperling
Check out the full recipe here: https://www.fvsp.ca/buybc/cookpoultrylikeapro/
FVSP Squab Product Info: https://www.fvsp.ca/product/squab/
Enter the online contest and vote for “The Recipe You Want to Challenge the Most”: https://www.fvsp.ca/buybc/cookpoultrylikeapro/
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