Poultry
Flat
Grouse wing flat has two bones and a high skin ratio—crisps well when roasted or fried hard after tenderising. Dry well before high heat; separate bones when eating. Excellent bar snacks when sticky and lacquered.
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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 9.78 g
- Saturated Fat 3.12 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.88 g
- Polyunsaturated Fat 2.02 g
- Cholesterol 91.6 mg
- Sodium 71 mg
- Salt 0.15 g
- Total Carbohydrate 0.94 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 68.7 g
- Energy 173 kcal
- Water 68.7 g
- Carbohydrates 0.94 g
- Sugars 0.52 g
- Protein 21.4 g
- Fat 9.78 g
- Saturated Fat 3.12 g
- Monounsaturated Fat 3.88 g
- Polyunsaturated Fat 2.02 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.42 mg
- Vitamin B5 — Pantothenic Acid 1.17 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 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 408 mg
- Major Minerals 407 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.42 · vitamin-b5-pantothenic-acid: 1.17 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Flat of Grouse: composition reflects this culinary part relative to the whole ingredient.
History
As grouse cookery specialised, flat was portioned and sold ready for the pan. Highland and moorland kitchens roasted grouse as a seasonal luxury.
Highland and moorland kitchens roasted grouse as a seasonal luxury; flat of grouse took a named place in that kitchen trade.
Fine dining revived traditional accompaniments and pink breast service. Cooks treated flat of grouse as a cut with its own timing and sides.