Poultry
Carcass
Grouse carcass is the bone frame after carving—or a raw frame after breasting. Residual meat and collagen build aromatic stock that carries an intensely gamey moorland bird, lean and aromatic of heather diet. Roast first for brown stock or simmer raw for a lighter pot; strain, cool and lift fat. One carcass flavours soup for a small household. Essential thrift in Scottish and northern English game traditions.
Track this ingredient
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 16.1 g
- Saturated Fat 6.42 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 90.8 mg
- Sodium 67.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 47.9 g
- Energy 264 kcal
- Water 47.9 g
- Protein 30 g
- Fat 16.1 g
- Saturated Fat 6.42 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.73 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 659 mg
- Major Minerals 657 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.8 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: 8.73 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Highland and moorland kitchens roasted grouse as a seasonal luxury; carcass of grouse took a named place in that kitchen trade.
London clubs and country houses raced first birds south by rail. Cooks treated carcass of grouse as a cut with its own timing and sides.
As grouse cookery specialised, carcass was portioned and sold ready for the pan. Fine dining revived traditional accompaniments and pink breast service.