Poultry
Skin On
Skin-on pigeon breast bastes itself as fat renders; the skin should finish crisp while the meat stays just done. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Start skin-side down in a moderately hot pan, finish in the oven if thick, rest. Dry the skin well first. 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 25.4 g
- Saturated Fat 8.24 g
- Trans Fat 0.1 g
- Monounsaturated Fat 11.6 g
- Polyunsaturated Fat 5.57 g
- Cholesterol 119 mg
- Sodium 71 mg
- Salt 0.14 g
- Total Carbohydrate 0.92 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 14.4 g
- Water 56.8 g
- Energy 290 kcal
- Water 56.8 g
- Carbohydrates 0.92 g
- Sugars 0.48 g
- Protein 14.4 g
- Fat 25.4 g
- Saturated Fat 8.24 g
- Monounsaturated Fat 11.6 g
- Polyunsaturated Fat 5.57 g
- Omega-3 1.95 g
- Trans Fat 0.1 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.23 mg
- Vitamin B5 — Pantothenic Acid 1.02 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 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 465 mg
- Major Minerals 463 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 119 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: 8.23 · vitamin-b5-pantothenic-acid: 1.02 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1 ·
Minerals
Sodium: 71 · Potassium: 336 · Calcium: 56 · Iron: 1.5 ·
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Medieval European cities raised pigeons for pies and spit roasts; skin on of pigeon took a named place in that kitchen trade.
Medieval European cities raised pigeons for pies and spit roasts. Cooks treated skin on of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, skin on was portioned and sold ready for the pan. Medieval European cities raised pigeons for pies and spit roasts.