Poultry
With Giblets
Whole pheasant with giblets includes the organ pack for gravy and thrift stocks. Remove packs from the cavity before roasting. Simmer giblets for gravy; roast the bird separately. Never leave packaging inside. Neck and heart fortify the sauce pot.
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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 2.87 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 86.8 mg
- Sodium 66.8 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 66.5 g
- Energy 187 kcal
- Water 66.5 g
- Carbohydrates 1.01 g
- Sugars 0.5 g
- Protein 22.2 g
- Fat 10.2 g
- Saturated Fat 2.87 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 1.91 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.44 mg
- Vitamin B5 — Pantothenic Acid 1.17 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.1 µg
- Minerals 390 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 86.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.44 · vitamin-b5-pantothenic-acid: 1.17 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
With Giblets of Pheasant: composition reflects this culinary part relative to the whole ingredient.
History
As pheasant cookery specialised, with giblets was portioned and sold ready for the pan. Farmed pheasant supply widened restaurant access beyond wild bags.
Farmed pheasant supply widened restaurant access beyond wild bags; with giblets of pheasant took a named place in that kitchen trade.
Farmed pheasant supply widened restaurant access beyond wild bags. Cooks treated with giblets of pheasant as a cut with its own timing and sides.