Poultry
Whole
Whole partridge is the oven-ready bird for roasting, pot-roasting or spatchcocking. Small lean game bird, delicately gamey and milder than pheasant when young. In British, French and Spanish game traditions, 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. Quick-roast young birds; braise older ones; do not overcook breast. Pairs well with cabbage, bread sauce, grapes, bacon, cider and pears.
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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 9.72 g
- Saturated Fat 3.09 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 93.6 mg
- Sodium 68.2 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 63.7 g
- Energy 189 kcal
- Water 63.7 g
- Carbohydrates 1 g
- Sugars 0.48 g
- Protein 21.7 g
- Fat 9.72 g
- Saturated Fat 3.09 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.1 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.15 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 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 330 mg
- Major Minerals 328 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.6 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: 8.15 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As partridge cookery specialised, whole was portioned and sold ready for the pan. Portioned breasts and whole oven-ready birds reached supermarket game shelves.
Portioned breasts and whole oven-ready birds reached supermarket game shelves; whole of partridge took a named place in that kitchen trade.
Farmed partridge extended season beyond wild bags. Cooks treated whole of partridge as a cut with its own timing and sides.