Poultry
Spatchcock
Spatchcocked guinea fowl is backbone-out and flattened for even, faster roasting or grilling with maximum skin exposure. Lean poultry sits between chicken and pheasant—slightly gamey with darkish white meat. Season under the skin, roast or grill hard, rest, and use the backbone for stock. Ideal when whole-bird service must finish faster.
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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 10.5 g
- Saturated Fat 2.99 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 88 mg
- Sodium 73.7 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.5 g
- Water 63.3 g
- Energy 179 kcal
- Water 63.3 g
- Carbohydrates 1.02 g
- Sugars 0.48 g
- Protein 21.5 g
- Fat 10.5 g
- Saturated Fat 2.99 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.6 mg
- Vitamin B5 — Pantothenic Acid 0.94 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.5 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 359 mg
- Major Minerals 358 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88 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: 7.6 · vitamin-b5-pantothenic-acid: 0.94 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Spatchcock of Guinea Fowl: composition reflects this culinary part relative to the whole ingredient.
History
Portuguese and Mediterranean trade spread guinea fowl into Europe; spatchcock of guinea fowl took a named place in that kitchen trade.
Portuguese and Mediterranean trade spread guinea fowl into Europe. Cooks treated spatchcock of guinea fowl as a cut with its own timing and sides.
As guinea fowl cookery specialised, spatchcock was portioned and sold ready for the pan. Portuguese and Mediterranean trade spread guinea fowl into Europe.