Poultry
Crown
Pigeon crown is the bird without legs—breasts left on the carcass as a formal white-meat roast that carves into tidy slices. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Butter under the skin, roast carefully, rest well. Cook legs by a longer separate method. Ideal when guests want lean meat without dark joints.
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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 9.79 g
- Saturated Fat 3.12 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 1.91 g
- Cholesterol 86.9 mg
- Sodium 66 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.53 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 61.8 g
- Energy 173 kcal
- Water 61.8 g
- Carbohydrates 1.01 g
- Sugars 0.53 g
- Protein 21.9 g
- Fat 9.79 g
- Saturated Fat 3.12 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 1.91 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.73 mg
- Vitamin B5 — Pantothenic Acid 1.08 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 463 mg
- Major Minerals 462 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 86.9 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: 8.73 · vitamin-b5-pantothenic-acid: 1.08 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Crown of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
Medieval European cities raised pigeons for pies and spit roasts. Cooks treated crown of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, crown was portioned and sold ready for the pan. Medieval European cities raised pigeons for pies and spit roasts.
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures; crown of pigeon took a named place in that kitchen trade.