Cook Poultry Like A Pro

“Cook Poultry Like A Pro” – A new program supported by the Fraser Valley Specialty Poultry and the Buy BC Program brings awareness to the ...

“Cook Poultry Like A Pro” – A new program supported by the Fraser Valley Specialty Poultry and the Buy BC Program brings awareness to the benefits of eating local poultry in British Columbia. The Key to Cooking Poultry Like A Pro is to buy BC Poultry for the freshness and quality – just like the pros do! Buying local products not only supports our farmers, but it also saves our farms and protects our environment. Cook Poultry Like A Pro invites you to participate in their campaign by recreating chef dishes at home and also by voting for your favorite recipe to win prizes! Stay tuned for more details.

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
The squabs were cooked on moderately high heat. I rotated the sides a few times to brown all over for about 5 minutes. Afterwards, I turned the heat on low adding the butter and chestnuts. The squab was basted several times coating with butter. The recipe called for a skillet however; I used a non-stick frying pan and then transferred the items on a baking tray to bake.
The squab was baked at 450 degrees Fahrenheit for 13 minutes until medium rare. I recommend baking the squab for 6-8 minutes if you are using a skillet. The squab was flavourful and tender. My family was very impressed on how it turned out. Now it’s your turn to try! Please see the link below for full recipe.


Check out the full recipe here:

FVSP Squab Product Info:

Enter the online contest and vote for “The Recipe You Want to Challenge the Most”:

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