Poultry
Skinless
Skinless guinea fowl breast is the leanest form—mild and diet-friendly but unforgiving on high heat. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Brine, oil well, and pull early. Slice thin across the grain. Needs sauce or a fat baste more than skin-on pieces.
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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 23.1 g
- Saturated Fat 7.39 g
- Trans Fat 0.1 g
- Monounsaturated Fat 9.69 g
- Polyunsaturated Fat 6 g
- Cholesterol 122 mg
- Sodium 66.1 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 55.9 g
- Energy 284 kcal
- Water 55.9 g
- Protein 19 g
- Fat 23.1 g
- Saturated Fat 7.39 g
- Monounsaturated Fat 9.69 g
- Omega-3 2.1 g
- Trans Fat 0.1 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.54 mg
- Vitamin B5 — Pantothenic Acid 0.93 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 414 mg
- Major Minerals 412 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 122 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.54 · vitamin-b5-pantothenic-acid: 0.93 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Chefs used guinea fowl as a more interesting roast than chicken; skinless of guinea fowl took a named place in that kitchen trade.
Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated skinless of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, skinless was portioned and sold ready for the pan. Chefs used guinea fowl as a more interesting roast than chicken.