Spatchcock Pigeon Recipe

Cooking Directions

• STEP 1.Start by preheating your grill or oven to medium-high heat.
• STEP 2.Using kitchen shears or a sharp knife, remove the backbone of the pigeon by cutting along both sides.
• STEP 3.Flatten the pigeon by pressing down firmly on the breastbone.
• STEP 4.In a bowl, mix together your desired herbs and spices, such as rosemary, thyme, garlic, salt, and pepper.
• STEP 5.Rub the herb mixture all over the pigeon, making sure to coat it evenly.
• STEP 6.If grilling, place the pigeon skin-side down on the grill grates and cook for about 10-12 minutes per side, or until the internal temperature reaches 165°F (74°C).
• STEP 7.If roasting, place the pigeon on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until cooked through.
• STEP 8.Once cooked, remove the pigeon from the grill or oven and let it rest for a few minutes before serving.
• STEP 9.Serve the spatchcock pigeon with your favorite side dishes and enjoy!

Cooking Tips

• Make sure to remove any excess fat or feathers from the pigeon before cooking.
• For extra flavor, marinate the pigeon in the herb mixture for a few hours or overnight.
• If grilling, oil the grill grates before placing the pigeon to prevent sticking.
• To check for doneness, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Storage and Serving

• Leftover spatchcock pigeon can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pigeon in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• Serve the spatchcock pigeon as a main course with roasted vegetables, mashed potatoes, or a fresh salad.