Poultry
Spatchcock
Spatchcocked partridge is backbone-out and flattened for even, faster roasting or grilling with maximum skin exposure. Small lean game bird, delicately gamey and milder than pheasant when young. 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 10.2 g
- Saturated Fat 2.89 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 95.1 mg
- Sodium 70.6 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 61.6 g
- Energy 172 kcal
- Water 61.6 g
- Carbohydrates 0.98 g
- Sugars 0.48 g
- Protein 21.4 g
- Fat 10.2 g
- Saturated Fat 2.89 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 2.1 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.33 mg
- Vitamin B5 — Pantothenic Acid 1.03 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 380 mg
- Major Minerals 379 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 95.1 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: 8.33 · vitamin-b5-pantothenic-acid: 1.03 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Spatchcock of Partridge: composition reflects this culinary part relative to the whole ingredient.
History
British grey and French red-legged partridge entered distinct culinary notes; spatchcock of partridge took a named place in that kitchen trade.
British grey and French red-legged partridge entered distinct culinary notes. Cooks treated spatchcock of partridge as a cut with its own timing and sides.
As partridge cookery specialised, spatchcock was portioned and sold ready for the pan. British grey and French red-legged partridge entered distinct culinary notes.