Poultry
Bone
Partridge bones underwrite stocks and sauces. Fresh carving bones and raw frames both work when clean. Small lean game bird, delicately gamey and milder than pheasant when young. Cover with cold water, simmer gently, avoid a hard boil that clouds the liquor. Strain and chill promptly so the broth of partridge stays fresh.
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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 6.48 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.48 g
- Polyunsaturated Fat 3.24 g
- Cholesterol 95 mg
- Sodium 69.1 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 47.7 g
- Energy 265 kcal
- Water 47.7 g
- Protein 29.9 g
- Fat 16.2 g
- Saturated Fat 6.48 g
- Monounsaturated Fat 6.48 g
- Polyunsaturated Fat 3.24 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.05 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 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 560 mg
- Major Minerals 558 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 95 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: 8.05 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.49 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As partridge cookery specialised, bone was portioned and sold ready for the pan. Portioned breasts and whole oven-ready birds reached supermarket game shelves.
British grey and French red-legged partridge entered distinct culinary notes; bone of partridge took a named place in that kitchen trade.
Farmed partridge extended season beyond wild bags. Cooks treated bone of partridge as a cut with its own timing and sides.