Poultry
Skin
Grouse skin crisps under dry heat and bastes meat as it renders. Dry thoroughly before roasting or frying—surface moisture is the enemy of crackle. Salt ahead to dry, finish hot. Soft skin means the surface never dried enough. Rendered fat is a useful cooking medium in Scottish and northern English game traditions.
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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 32 g
- Saturated Fat 8.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Cholesterol 132 mg
- Sodium 71 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 45 g
- Energy 360 kcal
- Water 45 g
- Protein 18 g
- Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
- Omega-3 0.69 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.18 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 380 mg
- Major Minerals 379 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 132 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.18 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
As grouse cookery specialised, skin was portioned and sold ready for the pan. London clubs and country houses raced first birds south by rail.
London clubs and country houses raced first birds south by rail; skin of grouse took a named place in that kitchen trade.
The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated skin of grouse as a cut with its own timing and sides.