Poultry

Boneless

Boneless pigeon breast is fast retail meat—easy to slice and plate, quick to dry without care. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Pound to even thickness if needed, cook hot then gentle, sauce liberally. Pull before the centre turns chalky. Pairs with lentils, beetroot, berry sauces, ras el hanout, peas and red wine.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRoastedSliced

Traits

BonelessMildPortionPrep ReadyQuick Cook

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 259

Amount per 100 g

Total Fat 14.1 g
Saturated Fat 5.65 g
Trans Fat 0.1 g
Monounsaturated Fat 5.65 g
Polyunsaturated Fat 2.83 g
Cholesterol 95 mg
Sodium 73.9 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 33 g
Water 49.4 g

Detailed nutrients

Energy 259 kcal
Water 49.4 g
Protein 33 g
Fat 14.1 g
- Saturated Fat 5.65 g
- Monounsaturated Fat 5.65 g
- Polyunsaturated Fat 2.83 g
  - Omega-3 0.34 g
- Trans Fat 0.1 g
Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.2 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
Minerals 607 mg
- Major Minerals 606 mg
  - Calcium 200 mg
  - Sodium 73.9 mg
  - Potassium 332 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 95 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.2 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·

Minerals

Sodium: 73.86 · Potassium: 332 · Calcium: 200 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

3000 BCE

Medieval European cities raised pigeons for pies and spit roasts. Cooks treated boneless of pigeon as a cut with its own timing and sides.

1850

As pigeon cookery specialised, boneless was portioned and sold ready for the pan. Medieval European cities raised pigeons for pies and spit roasts.

1980

Medieval European cities raised pigeons for pies and spit roasts; boneless of pigeon took a named place in that kitchen trade.