Poultry

Bone

Guinea Fowl bones underwrite stocks and sauces. Fresh carving bones and raw frames both work when clean. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Cover with cold water, simmer gently, avoid a hard boil that clouds the liquor. Strain and chill promptly so the broth of guinea fowl stays fresh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BrothRoastedSimmeredStock

Traits

CollagenMineralsStock BaseStructural

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 267

Amount per 100 g

Total Fat 16.3 g
Saturated Fat 6.52 g
Trans Fat 0.1 g
Monounsaturated Fat 6.52 g
Polyunsaturated Fat 3.25 g
Cholesterol 88.6 mg
Sodium 66.5 mg
Salt 0.14 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 30.2 g
Water 48.4 g

Detailed nutrients

Energy 267 kcal
Water 48.4 g
Protein 30.2 g
Fat 16.3 g
- Saturated Fat 6.52 g
- Monounsaturated Fat 6.52 g
- Polyunsaturated Fat 3.25 g
  - Omega-3 0.39 g
- Trans Fat 0.1 g
Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.25 mg
- Vitamin B5 — Pantothenic Acid 0.9 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.8 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 531 mg
- Major Minerals 529 mg
  - Calcium 250 mg
  - Sodium 66.5 mg
  - Potassium 213 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.14 g
Cholesterol 88.6 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: 7.25 · vitamin-b5-pantothenic-acid: 0.9 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·

Minerals

Sodium: 66.47 · Potassium: 213 · Calcium: 250 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1200

As guinea fowl cookery specialised, bone was portioned and sold ready for the pan. Chefs used guinea fowl as a more interesting roast than chicken.

1800

Portuguese and Mediterranean trade spread guinea fowl into Europe; bone of guinea fowl took a named place in that kitchen trade.

2000

European farms supplied restaurants with consistent guinea fowl. Cooks treated bone of guinea fowl as a cut with its own timing and sides.