Poultry
Whole
Whole grouse is the oven-ready bird for roasting, pot-roasting or spatchcocking. It is an intensely gamey moorland bird, lean and aromatic of heather diet. In Scottish and northern English game traditions, the whole bird is the classic feast form before any portioning. Season cavity and skin, protect lean breast with fat or bacon if needed, and roast until thigh juices run clear or probe temperature is safe. Rest before carving; the carcass becomes stock. Young birds roast fast; older birds need moist heat—never cook the breast grey. Pairs well with rowans, whisky, game chips, bread sauce, bilberries and bacon.
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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 9.73 g
- Saturated Fat 3.1 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 85.7 mg
- Sodium 67.1 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 22 g
- Water 65.7 g
- Energy 170 kcal
- Water 65.7 g
- Carbohydrates 1.03 g
- Sugars 0.51 g
- Protein 22 g
- Fat 9.73 g
- Saturated Fat 3.1 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.72 mg
- Vitamin B5 — Pantothenic Acid 0.96 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 359 mg
- Major Minerals 357 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 85.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.72 · vitamin-b5-pantothenic-acid: 0.96 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As grouse cookery specialised, whole was portioned and sold ready for the pan. Fine dining revived traditional accompaniments and pink breast service.
Fine dining revived traditional accompaniments and pink breast service; whole of grouse took a named place in that kitchen trade.
Game dealers standardised oven-ready grouse for city cooks. Cooks treated whole of grouse as a cut with its own timing and sides.