Poultry
Without Giblets
Whole grouse without giblets is cavity-empty and ready for straight roasting—no organ packet to manage. It is an intensely gamey moorland bird, lean and aromatic of heather diet. Season cavity and skin, roast to a safe finish, rest before carving. Build gravy from pan juices and stock alone.
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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 10.4 g
- Saturated Fat 2.95 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.77 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 89 mg
- Sodium 71.2 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 63.7 g
- Energy 175 kcal
- Water 63.7 g
- Carbohydrates 1.03 g
- Sugars 0.48 g
- Protein 21.9 g
- Fat 10.4 g
- Saturated Fat 2.95 g
- Monounsaturated Fat 3.77 g
- Polyunsaturated Fat 1.96 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.98 mg
- Vitamin B5 — Pantothenic Acid 1.11 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 377 mg
- Major Minerals 375 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89 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: 8.98 · vitamin-b5-pantothenic-acid: 1.11 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Without Giblets of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
Game dealers standardised oven-ready grouse for city cooks; without giblets of grouse took a named place in that kitchen trade.
Game dealers standardised oven-ready grouse for city cooks. Cooks treated without giblets of grouse as a cut with its own timing and sides.
As grouse cookery specialised, without giblets was portioned and sold ready for the pan. London clubs and country houses raced first birds south by rail.