Poultry
Drumstick
Pigeon drumstick is lower-leg dark meat on the bone—casual portions for roasting, braising and glazing. Cook until tender at the bone; marinades cling well. Expect more flavour than breast. Finish hot for sticky skin with lentils, beetroot, berry sauces, ras el hanout, peas and red wine.
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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 9.97 g
- Saturated Fat 3.17 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 87.6 mg
- Sodium 73.1 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.9 g
- Water 68.7 g
- Energy 173 kcal
- Water 68.7 g
- Carbohydrates 1.02 g
- Sugars 0.52 g
- Protein 22.9 g
- Fat 9.97 g
- Saturated Fat 3.17 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.12 mg
- Vitamin B5 — Pantothenic Acid 1.13 mg
- Vitamin B6 0.56 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 461 mg
- Major Minerals 459 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.6 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: 9.12 · vitamin-b5-pantothenic-acid: 1.13 · vitamin-b6: 0.56 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Drumstick of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
French cuisine elevated pigeon and squab as fine dark-fowl courses. Cooks treated drumstick of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, drumstick was portioned and sold ready for the pan. French cuisine elevated pigeon and squab as fine dark-fowl courses.
Medieval European cities raised pigeons for pies and spit roasts; drumstick of pigeon took a named place in that kitchen trade.