Preheat oven to 425°F
Preheat a heavy bottom saucepot or Dutch oven over medium - high heat until just smoking and add bones from the pigeon along with 2 tablespoons of olive oil. With the back of a wooden spoon carefully crack the bones in the pot until they are completely browned and cannot take on any more color. Add carrot, celery, onion, 1/2 of the sliced garlic and cook until the vegetables are soft. Add tomato paste and cocoa powder, cook for two to three more minutes. Stir aggressively to ensure it does not burn. Add red wine and cook for two to three minutes until the alcohol smell has cooked off. Add water, reduce to a simmer, and allow to cook for two hours. Strain out bones and veg and allow to cool overnight. Skim off any excess fat the next day, and season with salt and pepper prior to using.
In salted boiling water, cook barley per instructions on package and drain and rinse. In a medium sauté pan, over medium heat, toast the remaining garlic until golden brown and add barley, then toss. Add enough wood pigeon stock to make the barley wet, but not soupy. Adjust seasoning and finish with 1/2 of the minced parsley.
Add olive oil to a smoking hot sauté pan or cast iron skillet and place seasoned wood pigeons skin-side down. Place the pan in an oven and cook for 8 to 10 minutes until wood pigeons are firm, but still have a little blush to the meat. Remove wood pigeons and allow to rest on paper towels skin side up while you prepare the sauce. In thesame pan you cooked the wood pigeons, add shallots and garlic. Cook until soft then add wine and vinegar. Next add rosemary, thyme, sage, remaining parsley, lemon zest. Season with salt and pepper.
Place a large spoonful of barley on the plate and rest the wood pigeon on top. Drizzle with salsa ghiotta and enjoy!