Poultry
Bone In
Bone-in pigeon breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole bird. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Season under the skin, roast or pan-finish, rest before slicing from the bone. Juicier than a thin boneless fillet. Serve breast pink; cook legs longer or confit—do not grey the breast.
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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 13.9 g
- Saturated Fat 5.57 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.57 g
- Polyunsaturated Fat 2.79 g
- Cholesterol 90 mg
- Sodium 72.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.4 g
- Water 48.6 g
- Energy 255 kcal
- Water 48.6 g
- Protein 32.4 g
- Fat 13.9 g
- Saturated Fat 5.57 g
- Monounsaturated Fat 5.57 g
- Polyunsaturated Fat 2.79 g
- Omega-3 0.33 g
- Trans Fat 0.1 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.25 mg
- Vitamin B5 — Pantothenic Acid 1.02 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 499 mg
- Major Minerals 498 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90 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: 8.25 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.51 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Medieval European cities raised pigeons for pies and spit roasts; bone in 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 in of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, bone in was portioned and sold ready for the pan. Medieval European cities raised pigeons for pies and spit roasts.