Poultry
Spatchcock
Spatchcocked grouse is backbone-out and flattened for even, faster roasting or grilling with maximum skin exposure. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Season under the skin, roast or grill hard, rest, and use the backbone for stock. Ideal when whole-bird service must finish faster.
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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 9.69 g
- Saturated Fat 3.09 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 93.5 mg
- Sodium 73 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 22.9 g
- Water 65.3 g
- Energy 177 kcal
- Water 65.3 g
- Carbohydrates 1 g
- Sugars 0.51 g
- Protein 22.9 g
- Fat 9.69 g
- Saturated Fat 3.09 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.1 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.68 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 440 mg
- Major Minerals 439 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.5 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: 6.68 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Spatchcock of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
The Glorious Twelfth framed British demand for fresh young grouse; spatchcock of grouse took a named place in that kitchen trade.
The Glorious Twelfth framed British demand for fresh young grouse. Cooks treated spatchcock of grouse as a cut with its own timing and sides.
As grouse cookery specialised, spatchcock was portioned and sold ready for the pan. The Glorious Twelfth framed British demand for fresh young grouse.