Poultry
Whole
Whole guinea fowl is the oven-ready bird for roasting, pot-roasting or spatchcocking. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. In West African origin with French and Italian farmhouse cookery, the whole bird is the classic feast form before any portioning. Season cavity and skin, protect lean breast with fat or bacon if needed, and roast until thigh juices run clear or probe temperature is safe. Rest before carving; the carcass becomes stock. Bard or baste; legs need longer than breast; pot-roast is excellent. Pairs well with lardons, grapes, cabbage, thyme, cream sauces and juniper.
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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 10.1 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.01 g
- Cholesterol 91.2 mg
- Sodium 71 mg
- Salt 0.15 g
- Total Carbohydrate 1.06 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 62 g
- Energy 177 kcal
- Water 62 g
- Carbohydrates 1.06 g
- Sugars 0.47 g
- Protein 22.2 g
- Fat 10.1 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.01 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.84 mg
- Vitamin B5 — Pantothenic Acid 0.97 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 0.28 mg
- Vitamin K 0.9 µg
- Minerals 397 mg
- Major Minerals 395 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.2 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: 7.84 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As guinea fowl cookery specialised, whole was portioned and sold ready for the pan. Chefs used guinea fowl as a more interesting roast than chicken.
Chefs used guinea fowl as a more interesting roast than chicken; whole of guinea fowl took a named place in that kitchen trade.
European farms supplied restaurants with consistent guinea fowl. Cooks treated whole of guinea fowl as a cut with its own timing and sides.