Poultry
Whole Leg
Whole pigeon leg is thigh plus drumstick as one portion for roasting, braising or confit—the classic dark-meat unit. Season deeply, cook until the joint yields, crisp skin at the end if wanted. Handsome on the plate after long gentle heat.
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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 9.81 g
- Saturated Fat 3.13 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 93.1 mg
- Sodium 69.9 mg
- Salt 0.15 g
- Total Carbohydrate 0.96 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 61.8 g
- Energy 187 kcal
- Water 61.8 g
- Carbohydrates 0.96 g
- Sugars 0.48 g
- Protein 23.1 g
- Fat 9.81 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 3.95 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.71 mg
- Vitamin B5 — Pantothenic Acid 0.95 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 0.9 µg
- Minerals 407 mg
- Major Minerals 406 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 93.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 7.71 · vitamin-b5-pantothenic-acid: 0.95 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.5 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As pigeon cookery specialised, whole leg was portioned and sold ready for the pan. Medieval European cities raised pigeons for pies and spit roasts.
Medieval European cities raised pigeons for pies and spit roasts; whole leg of pigeon took a named place in that kitchen trade.
Medieval European cities raised pigeons for pies and spit roasts. Cooks treated whole leg of pigeon as a cut with its own timing and sides.