Pigeons Rotis
Ingredients
Directions
Prepare
Remove the feathers and singe the pigeons.
Truss them with a skewer and secure them on the spit.
Roast and serve
Baste with butter and roast for 15 to 20 minutes, depending on their size.
Season with coarse sea salt before serving.
Remove the skewer and serve with juice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pigeons
- Provide the main meat, which cooks quickly and becomes tender when roasted whole.
- Butter
- Adds fat and moisture as it bastes the birds, helping the skin brown and stay juicy.
The step that matters
Baste with butter and roast for 15 to 20 minutes. Pigeon is small and lean, so overcooking dries the meat quickly. Basting with butter adds fat that helps the skin brown and keeps the meat moist, and checking size matters because the time varies.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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