Poultry
Carcass
Pigeon carcass is the bone frame after carving—or a raw frame after breasting. Residual meat and collagen build aromatic stock that carries rich breast sits closer to steak than chicken; squab is the tender young bird. Roast first for brown stock or simmer raw for a lighter pot; strain, cool and lift fat. One carcass flavours soup for a small household. Essential thrift in French, Middle Eastern, British pie and North African tagine cookery.
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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 16.1 g
- Saturated Fat 6.45 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 93.7 mg
- Sodium 68.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.1 g
- Water 48.2 g
- Energy 265 kcal
- Water 48.2 g
- Protein 30.1 g
- Fat 16.1 g
- Saturated Fat 6.45 g
- Monounsaturated Fat 6.45 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 6.65 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.59 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.9 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 635 mg
- Major Minerals 633 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 6.65 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.59 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures; carcass of pigeon took a named place in that kitchen trade.
French cuisine elevated pigeon and squab as fine dark-fowl courses. Cooks treated carcass of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, carcass was portioned and sold ready for the pan. Chefs seared pigeon breasts pink with confit legs as a modern classic.