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A squab is a young domesticated pigeon raised so that we can serve a bunch of crisp-skinned little creatures at our next medieval feast. While they definitely give off a certain Middle Ages vibe, these bony little birds have been a dinner staple since ancient Egypt, and they were once a mainstay of the Thanksgiving table in America too.Cooking our wee avian friends is a bit of a balancing act—you want your oven hot enough to crisp up their skin, but you don’t want to overcook the interior meat. Roasting a squab is a lot like roasting a whole chicken, only all the more challenging given the size of the bird. In this straightforward approach, we separate the legs from the crowns and arrange them on the sides of a big tray, crowns with crowns and legs with legs. The parts will cook at different rates, so this way, you can remove the meat that looks done without losing a lot of heat or risking burning yourself by rummaging around in the oven with your tongs. We also like to remove the collarbone—it’s a little extra work, but it pays off in dividends when your guest gleefully picks up a whole pigeon and just rips right into it, medieval-style.