Poultry > Stuffed Poultry > Stuffed Fried Pigeons

Stuffed Fried Pigeon with Spiced Salt Recipe

Ingredients with Measurements:
- 4 whole pigeons, cleaned and deboned
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/4 cup chopped parsley
- 1/4 cup chopped thyme
- 1/4 cup chopped rosemary
- 1/2 cup chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying

Special equipment needed:
- Meat mallet
- Kitchen twine
- Deep fryer or large pot for frying

Step-by-step instructions:

1. Preheat the deep fryer or pot of oil to 350°F.

2. In a large bowl, combine the cooked rice, chopped onion, celery, carrot, parsley, thyme, rosemary, and chicken broth. Mix well.

3. Lay the pigeons flat on a cutting board and use a meat mallet to pound them until they are an even thickness.

4. Stuff each pigeon with the rice mixture and tie the legs together with kitchen twine.

5. In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

6. Roll each stuffed pigeon in the flour mixture until well coated.

7. Carefully place the pigeons in the hot oil and fry for 10-12 minutes, or until golden brown and cooked through.

8. Remove the pigeons from the oil and place them on a paper towel-lined plate to drain excess oil.

9. Sprinkle the spiced salt over the pigeons and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes per pigeon
Temperature:
Preheat the deep fryer or pot of oil to 350°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 620
Fat per serving: 23g
Carbohydrates per serving: 50g
Protein per serving: 48g

Substitutions for ingredients:
- Instead of pigeons, you can use quail or Cornish hens.
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of cornmeal, you can use breadcrumbs or panko.

Variations:
- Add chopped nuts or dried fruit to the rice stuffing for extra flavor and texture.
- Use different spices in the flour mixture, such as curry powder or chili powder.
- Serve the stuffed pigeons with a dipping sauce, such as honey mustard or ranch dressing.

Tips and tricks:
- Be careful not to overstuff the pigeons, as they may burst during frying.
- Use a meat thermometer to ensure that the internal temperature of the pigeons reaches 165°F.
- Let the pigeons rest for a few minutes before slicing and serving.

Storage instructions:
Leftover stuffed pigeons can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the stuffed pigeons, place them in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Arrange the stuffed pigeons on a platter and garnish with fresh herbs, such as thyme or rosemary.

Garnishes:
Fresh herbs, such as thyme or rosemary.

Pairings:
- Serve the stuffed pigeons with a side of roasted vegetables, such as carrots, potatoes, or Brussels sprouts.
- Pair the dish with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.

Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
- Green salad

Troubleshooting advice:
- If the pigeons are not browning evenly, turn them over halfway through frying.
- If the oil temperature drops too low, wait for it to heat back up before adding more pigeons to the fryer.

Food safety advice:
- Always wash your hands and utensils thoroughly before handling raw meat.
- Use a meat thermometer to ensure that the internal temperature of the pigeons reaches 165°F.

Food history:
Stuffed pigeon is a traditional dish in many cultures, including French, Moroccan, and Lebanese cuisine.

Flavor profiles:
The stuffed pigeons are savory and aromatic, with a crispy exterior and a tender, flavorful stuffing.

Serving suggestions:
Serve the stuffed pigeons as a main course for a special occasion or holiday meal.

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Taste: Savory, Spicy, Salty, Crispy, Rich