Poultry
Bone In
Bone-in partridge breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole bird. Small lean game bird, delicately gamey and milder than pheasant when young. Season under the skin, roast or pan-finish, rest before slicing from the bone. Juicier than a thin boneless fillet. Quick-roast young birds; braise older ones; do not overcook breast.
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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 14.3 g
- Saturated Fat 5.72 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.72 g
- Polyunsaturated Fat 2.85 g
- Cholesterol 90 mg
- Sodium 70.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.3 g
- Water 48.4 g
- Energy 258 kcal
- Water 48.4 g
- Protein 32.3 g
- Fat 14.3 g
- Saturated Fat 5.72 g
- Monounsaturated Fat 5.72 g
- Polyunsaturated Fat 2.85 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.25 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6 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 613 mg
- Major Minerals 611 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.25 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · 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
British grey and French red-legged partridge entered distinct culinary notes; bone in of partridge took a named place in that kitchen trade.
Farmed partridge extended season beyond wild bags. Cooks treated bone in of partridge as a cut with its own timing and sides.
As partridge cookery specialised, bone in was portioned and sold ready for the pan. British grey and French red-legged partridge entered distinct culinary notes.