Poultry
Carcass
Partridge carcass is the bone frame after carving—or a raw frame after breasting. Residual meat and collagen build aromatic stock that carries small lean game bird, delicately gamey and milder than pheasant when young. Roast first for brown stock or simmer raw for a lighter pot; strain, cool and lift fat. One carcass flavours soup for a small household. Essential thrift in British, French and Spanish game traditions.
Track this ingredient
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 16.3 g
- Saturated Fat 6.5 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.26 g
- Cholesterol 89.5 mg
- Sodium 66.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.8 g
- Water 47.7 g
- Energy 266 kcal
- Water 47.7 g
- Protein 29.8 g
- Fat 16.3 g
- Saturated Fat 6.5 g
- Monounsaturated Fat 6.5 g
- Polyunsaturated Fat 3.26 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.24 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.51 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 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 603 mg
- Major Minerals 602 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.5 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: 8.24 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · 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
European manors roasted partridge as refined small game; carcass of partridge took a named place in that kitchen trade.
Game books fixed roast partridge with classic autumn sides. Cooks treated carcass of partridge as a cut with its own timing and sides.
As partridge cookery specialised, carcass was portioned and sold ready for the pan. Portioned breasts and whole oven-ready birds reached supermarket game shelves.