Roast squabs, for us, is a "restaurant dish," that is, a dish which we probably will not ever make at home.
It is a Chinese restaurant dish, and in Vancouver, Chinese restaurants on the higher end of the spectrum advertise their roast squabs heavily, knowing that diners will judge the entire restaurant based on the quality and price of their roast squab. When you walk into one of these restaurants, you most often will see roast squabs on the every table. Roast squabs are in such high demand that the restaurant will limit the number of squabs one table can order (usually, maximum is 3).
Which means, there are three squab heads for me to nibble on this particular night. I ate them all since nobody at our table wanted to have them. It was their loss, I said.
One of the things I love about Chinese restaurants is there is no embarrassment just using your hands. Well, how else can you get at the squab meat, especially between their little bones?
See, I just used my hand to fly that head into my waiting mouth.
I love squab heads:
I love sucking their fried-up brains;
I love nibbling on all the bones in the neck.
I don't have squab often, but when I do, I make sure I eat the whole bird!