Poultry
Skin On
Skin-on grouse breast bastes itself as fat renders; the skin should finish crisp while the meat stays just done. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Start skin-side down in a moderately hot pan, finish in the oven if thick, rest. Dry the skin well first. 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 25.3 g
- Saturated Fat 8.73 g
- Trans Fat 0.1 g
- Monounsaturated Fat 10.9 g
- Polyunsaturated Fat 5.68 g
- Cholesterol 131 mg
- Sodium 71.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.88 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 13.4 g
- Water 58.6 g
- Energy 285 kcal
- Water 58.6 g
- Carbohydrates 0.88 g
- Sugars 0.5 g
- Protein 13.4 g
- Fat 25.3 g
- Saturated Fat 8.73 g
- Monounsaturated Fat 10.9 g
- Polyunsaturated Fat 5.68 g
- Omega-3 1.99 g
- Trans Fat 0.1 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.23 mg
- Vitamin B5 — Pantothenic Acid 1.14 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.2 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 431 mg
- Major Minerals 430 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 131 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: 9.23 · vitamin-b5-pantothenic-acid: 1.14 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
The Glorious Twelfth framed British demand for fresh young grouse; skin on of grouse took a named place in that kitchen trade.
The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated skin on of grouse as a cut with its own timing and sides.
As grouse cookery specialised, skin on was portioned and sold ready for the pan. The Glorious Twelfth framed British demand for fresh young grouse.