Poultry
Bone In
Bone-in guinea fowl breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole bird. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Season under the skin, roast or pan-finish, rest before slicing from the bone. Juicier than a thin boneless fillet. Bard or baste; legs need longer than breast; pot-roast is excellent.
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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 14.3 g
- Saturated Fat 5.71 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.86 g
- Cholesterol 85.4 mg
- Sodium 68.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.4 g
- Energy 260 kcal
- Water 49.4 g
- Protein 32.9 g
- Fat 14.3 g
- Saturated Fat 5.71 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.86 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.99 mg
- Vitamin B5 — Pantothenic Acid 0.99 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 519 mg
- Major Minerals 517 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 85.4 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: 7.99 · vitamin-b5-pantothenic-acid: 0.99 · vitamin-b6: 0.49 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Portuguese and Mediterranean trade spread guinea fowl into Europe; bone in of guinea fowl took a named place in that kitchen trade.
European farms supplied restaurants with consistent guinea fowl. Cooks treated bone in of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, bone in was portioned and sold ready for the pan. Portuguese and Mediterranean trade spread guinea fowl into Europe.