Poultry
Bone In
Bone-in grouse breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole bird. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Season under the skin, roast or pan-finish, rest before slicing from the bone. Juicier than a thin boneless fillet. Young birds roast fast; older birds need moist heat—never cook the breast grey.
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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 14.3 g
- Saturated Fat 5.71 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.86 g
- Cholesterol 88.6 mg
- Sodium 68 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.4 g
- Energy 260 kcal
- Water 49.4 g
- Protein 32.9 g
- Fat 14.3 g
- Saturated Fat 5.71 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.86 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.25 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.7 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 536 mg
- Major Minerals 534 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.25 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
The Glorious Twelfth framed British demand for fresh young grouse; bone in of grouse took a named place in that kitchen trade.
Game dealers standardised oven-ready grouse for city cooks. Cooks treated bone in of grouse as a cut with its own timing and sides.
As grouse cookery specialised, bone in was portioned and sold ready for the pan. The Glorious Twelfth framed British demand for fresh young grouse.