Poultry
Spatchcock
Spatchcocked pheasant is backbone-out and flattened for even, faster roasting or grilling with maximum skin exposure. The meat is lean pale game with mild woodland notes when young and denser flavour when older. 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 9.54 g
- Saturated Fat 3.04 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 2.07 g
- Cholesterol 93.9 mg
- Sodium 73.7 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 67.2 g
- Energy 182 kcal
- Water 67.2 g
- Carbohydrates 0.97 g
- Sugars 0.52 g
- Protein 21.4 g
- Fat 9.54 g
- Saturated Fat 3.04 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 2.07 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 37.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.79 mg
- Vitamin B5 — Pantothenic Acid 0.84 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.1 µg
- Minerals 455 mg
- Major Minerals 454 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.79 · vitamin-b5-pantothenic-acid: 0.84 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.1 ·
Minerals
Spatchcock of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
British shooting seasons fixed pheasant as a winter game centrepiece; spatchcock of pheasant took a named place in that kitchen trade.
British shooting seasons fixed pheasant as a winter game centrepiece. Cooks treated spatchcock of pheasant as a cut with its own timing and sides.
As pheasant cookery specialised, spatchcock was portioned and sold ready for the pan. British shooting seasons fixed pheasant as a winter game centrepiece.