Poultry
Bone
Pigeon bones underwrite stocks and sauces. Fresh carving bones and raw frames both work when clean. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Cover with cold water, simmer gently, avoid a hard boil that clouds the liquor. Strain and chill promptly so the broth of pigeon stays fresh.
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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 16.2 g
- Saturated Fat 6.47 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.47 g
- Polyunsaturated Fat 3.24 g
- Cholesterol 91.5 mg
- Sodium 73.7 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.9 g
- Water 47.8 g
- Energy 265 kcal
- Water 47.8 g
- Protein 29.9 g
- Fat 16.2 g
- Saturated Fat 6.47 g
- Monounsaturated Fat 6.47 g
- Polyunsaturated Fat 3.24 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.24 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 636 mg
- Major Minerals 635 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 91.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.24 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As pigeon cookery specialised, bone was portioned and sold ready for the pan. Chefs seared pigeon breasts pink with confit legs as a modern classic.
Medieval European cities raised pigeons for pies and spit roasts; bone of pigeon took a named place in that kitchen trade.
British wood pigeon remained a thrifty game bird for pies and pot-roasts. Cooks treated bone of pigeon as a cut with its own timing and sides.