Poultry
Carcass
Guinea Fowl carcass is the bone frame after carving—or a raw frame after breasting. Residual meat and collagen build aromatic stock that carries poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Roast first for brown stock or simmer raw for a lighter pot; strain, cool and lift fat. One carcass flavours soup for a small household. Essential thrift in West African origin with French and Italian farmhouse cookery.
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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 16.2 g
- Saturated Fat 6.47 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.47 g
- Polyunsaturated Fat 3.24 g
- Cholesterol 94.1 mg
- Sodium 72.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.9 g
- Water 47.8 g
- Energy 265 kcal
- Water 47.8 g
- Protein 29.9 g
- Fat 16.2 g
- Saturated Fat 6.47 g
- Monounsaturated Fat 6.47 g
- Polyunsaturated Fat 3.24 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.18 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1 µg
- Minerals 667 mg
- Major Minerals 665 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 94.1 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: 8.18 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
West African kitchens domesticated guinea fowl as everyday protein; carcass of guinea fowl took a named place in that kitchen trade.
French pintade cookery refined pot-roasts and cream sauces. Cooks treated carcass of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, carcass was portioned and sold ready for the pan. Chefs used guinea fowl as a more interesting roast than chicken.