Poultry

Skin

Guinea Fowl skin crisps under dry heat and bastes meat as it renders. Dry thoroughly before roasting or frying—surface moisture is the enemy of crackle. Salt ahead to dry, finish hot. Soft skin means the surface never dried enough. Rendered fat is a useful cooking medium in West African origin with French and Italian farmhouse cookery.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 360

Amount per 100 g

Total Fat 32 g
Saturated Fat 8.96 g
Trans Fat 0.1 g
Monounsaturated Fat 14.4 g
Polyunsaturated Fat 8.64 g
Cholesterol 126 mg
Sodium 66.6 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18 g
Water 45 g

Detailed nutrients

Energy 360 kcal
Water 45 g
Protein 18 g
Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
  - Omega-3 0.69 g
- Trans Fat 0.1 g
Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.78 mg
- Vitamin B5 — Pantothenic Acid 0.96 mg
- Vitamin B6 0.48 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 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 350 mg
- Major Minerals 349 mg
  - Calcium 26 mg
  - Sodium 66.6 mg
  - Potassium 256 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: 7.78 · vitamin-b5-pantothenic-acid: 0.96 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·

Minerals

Sodium: 66.61 · Potassium: 256 · Calcium: 26 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1500

As guinea fowl cookery specialised, skin was portioned and sold ready for the pan. French pintade cookery refined pot-roasts and cream sauces.

1700

French pintade cookery refined pot-roasts and cream sauces; skin of guinea fowl took a named place in that kitchen trade.

2010

Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated skin of guinea fowl as a cut with its own timing and sides.