Poultry
Skin On
Skin-on guinea fowl breast bastes itself as fat renders; the skin should finish crisp while the meat stays just done. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Start skin-side down in a moderately hot pan, finish in the oven if thick, rest. Dry the skin well first. 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 23 g
- Saturated Fat 7.37 g
- Trans Fat 0.1 g
- Monounsaturated Fat 9.67 g
- Polyunsaturated Fat 5.99 g
- Cholesterol 126 mg
- Sodium 66.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19 g
- Water 56 g
- Energy 283 kcal
- Water 56 g
- Protein 19 g
- Fat 23 g
- Saturated Fat 7.37 g
- Monounsaturated Fat 9.67 g
- Polyunsaturated Fat 5.99 g
- Omega-3 2.1 g
- Trans Fat 0.1 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.96 mg
- Vitamin B5 — Pantothenic Acid 0.99 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.7 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 460 mg
- Major Minerals 459 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 126 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: 7.96 · vitamin-b5-pantothenic-acid: 0.99 · vitamin-b6: 0.49 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Portuguese and Mediterranean trade spread guinea fowl into Europe; skin on of guinea fowl took a named place in that kitchen trade.
Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated skin on of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, skin on was portioned and sold ready for the pan. Portuguese and Mediterranean trade spread guinea fowl into Europe.