Poultry
Saddle
Chicken saddle is the mid-back portion of the bird associated with the crown—essentially the bone-in loin/back carrying both breasts before they are separated. In classical butchery language it is less common at retail than “crown” or “breast,” but describes the same valuable white-meat zone on the frame. Roast as part of a crown or bone-in double breast; carve carefully along the keel. Best from birds with good skin cover so the saddle does not dry. Use residual frame bones for stock after carving.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.53 g
- Saturated Fat 3.04 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 85.7 mg
- Sodium 70.8 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 68.8 g
- Energy 180 kcal
- Water 68.8 g
- Carbohydrates 1.03 g
- Sugars 0.48 g
- Protein 22.6 g
- Fat 9.53 g
- Saturated Fat 3.04 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.32 mg
- Vitamin B5 — Pantothenic Acid 1.16 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 390 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 85.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.32 · vitamin-b5-pantothenic-acid: 1.16 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Saddle of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Classical European poultry charts named saddle and crown cuts for banquet service.
Retail shifted toward simpler breast and leg labels, leaving saddle mainly as a kitchen term.
Whole-bird butchery classes revived precise names for mid-back white-meat joints.