Salt-Brine Squab (with Aged Brine Formula and Marinade Ingredients)

Step 1

Remove the innards from the squab and soak in cold water overnight to draw out the blood in the flesh. Remove, place in boiling water, and blanch over high heat for 3 minutes until the skin tightens. Remove and drain.

Step 2

Place the squab in the salt brine, bring to a boil over high heat, reduce to low and simmer for 40 minutes. Remove the squab, soak in ice water for 5 minutes, remove and drain, cut into large pieces while keeping the original shape, arrange on a serving plate, drizzle 50 g of heated old brine over, and serve.

Technical Key

Step 3

14-Day-Old Squab Is Best: The most important aspect of making salt-brine squab is selecting quality ingredients. Choose squabs that have been hatched for only 14 days. This type of squab has very tender flesh and particularly fine bones, making it the best choice for salt-brine squab. If the days are too short, the squab flesh is too tender, lacks texture, and is not flavorful enough. Squabs raised for too long have tougher flesh and poor texture.

Step 4

Borrowing the Ice-Water Soak from White-Cut Chicken: Salt-brine squab differs from the traditional salt-brine duck method. Borrowing from the white-cut chicken technique, place the simmered salt-brine squab into ice water to soak. Although the time is only 5 minutes, the skin and flesh of the squab transform from soft to crisp and elastic.

Step 5

No Brine-Soaking Needed for Bulk Production: Squabs are always made in large batches, but the finished squabs should not be soaked in the old brine because the old brine is very salty; soaking too long will make the meat overly salty. Additionally, because the old brine has a high salt content, prolonged soaking causes the salt to make the squab flesh firmer and drier in texture.