Ingredients

How to make it

  • For the glaze:
  • 1. Put all the ingredients in a heavy bottom sauce pan, bring to boil
  • 2. Reduce the heat into simmer, let it thicken into half the original amount.
  • For the Roast Pigeon:
  • 1. Apply the salt all over the pigeon, including its cavity.
  • 2. Apply the Chinese five spice powder in the cavity.
  • 3. Baste the glaze only to the pigeon’s skin several times, until it is well coated, repeat until the pigeon is thoroughly glazed.
  • 4. Put the glazed pigeon on a metal rack, you can either refrigerate it overnight or exposed it to a fan until the skin is dry.
  • 5. When you’re ready to cook the pigeon, fire up your BBQ to medium hot.
  • 6. Put the squab on the rotisserie attachment for your BBQ, put some soaked wood chips on the fire, close the lid and let it roast about 20-30 minutes, depending on your pigeon size, how hot your fire is and how well done you like your pigeon. I paint on a bit more glaze at about 10 minutes.
  • 7. Remove from the spit and served immediately.
  • You can do these in a rotisserie oven but you miss the lovely smoky flavor and chard skin of the BBQ method. I reckon the oven should be at about 350⁰-375⁰ F.

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