Crispy Pigeon

Name: Crispy Pigeon
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 squab; 100g parsley; 1 piece onion; 50g garlic; Some salt; Some pepper; Some Crispy water

by Ocean moon

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I tried roasting pigeons in a household oven, and the effect was reasonable. The pigeon's skin is poured with crispy water, and the skin is still very crisp after roasting. The production process is to use the method of roasting pigeons in the hotel, and the crispy water can be used many times in the hotel. It's a little wasteful to make it at home, but it's easy to adjust a bit for the sake of good taste. "

Ingredients

3 Squab
100g Parsley
1 piece Onion
50g Garlic
Some Salt
Some Pepper
Some Crispy Water

Crispy Pigeon

1. Cut the parsley, onion, and garlic into small cubes, add salt and pepper, mix well, knead the pigeon skin and abdominal cavity repeatedly, and marinate for about 4 hours.

2. Add water to the pot to boil, put the marinated pigeons in the water and scald them to remove them, tighten the skin of the pigeons, do not take too long into the water, just 3 to 4 seconds.

3. Mix the ingredients of the crispy water evenly, put the scalded pigeon in the crispy water and roll it a few times so that the whole body is covered with crispy water. The configuration method of crispy water is in the tips below.

4. Then put the pigeons in the tuyere to dry the skin moisture.

5. Bake in a preheated 180℃ oven.

6. Turn on the rotary switch of the oven and let the pigeon rotate while roasting, so that the roasted color is relatively even. I put a piece of tin foil on the bottom of the oven to catch the dripping oil and save the trouble of cleaning the oven.

7. Bake for about 30 minutes, and the skin should be golden brown.

Tips:
Crispy water: half a bottle of white vinegar, 40 grams of red vinegar, 60 grams of maltose, 100 grams of water, 25 grams of sugar, 5 lemons.