Poultry
Crown
Grouse crown is the bird without legs—breasts left on the carcass as a formal white-meat roast that carves into tidy slices. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Butter under the skin, roast carefully, rest well. Cook legs by a longer separate method. Ideal when guests want lean meat without dark joints.
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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 10.3 g
- Saturated Fat 2.91 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 87.9 mg
- Sodium 70.7 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 62.7 g
- Energy 186 kcal
- Water 62.7 g
- Carbohydrates 1.02 g
- Sugars 0.49 g
- Protein 21.3 g
- Fat 10.3 g
- Saturated Fat 2.91 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.08 mg
- Vitamin B5 — Pantothenic Acid 0.88 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 482 mg
- Major Minerals 481 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.08 · vitamin-b5-pantothenic-acid: 0.88 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Crown of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated crown of grouse as a cut with its own timing and sides.
As grouse cookery specialised, crown was portioned and sold ready for the pan. The Glorious Twelfth framed British demand for fresh young grouse.
Highland and moorland kitchens roasted grouse as a seasonal luxury; crown of grouse took a named place in that kitchen trade.