Poultry
Thigh
Pigeon thigh is upper-leg dark meat—rich, forgiving, ideal for braises, confit and shredding into fillings. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Render skin, braise or grill to tenderness. More reliable for first-time game cooks than 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 12.6 g
- Saturated Fat 3.09 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 85.5 mg
- Sodium 70.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 23 g
- Water 63.2 g
- Energy 193 kcal
- Water 63.2 g
- Carbohydrates 1.03 g
- Sugars 0.48 g
- Protein 23 g
- Fat 12.6 g
- Saturated Fat 3.09 g
- Monounsaturated Fat 3.99 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.29 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.8 µg
- Minerals 426 mg
- Major Minerals 425 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 85.5 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: 7.29 · vitamin-b5-pantothenic-acid: 0.9 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.8 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures. Cooks treated thigh of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, thigh was portioned and sold ready for the pan. Dovecotes supplied squab meat across Mediterranean and Middle Eastern cultures.
Chefs seared pigeon breasts pink with confit legs as a modern classic; thigh of pigeon took a named place in that kitchen trade.