Poultry
Whole
Whole pigeon is the oven-ready bird for roasting, pot-roasting or spatchcocking. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. In French, Middle Eastern, British pie and North African tagine cookery, the whole bird is the classic feast form before any portioning. Season cavity and skin, protect lean breast with fat or bacon if needed, and roast until thigh juices run clear or probe temperature is safe. Rest before carving; the carcass becomes stock. Serve breast pink; cook legs longer or confit—do not grey the breast. Pairs well with lentils, beetroot, berry sauces, ras el hanout, peas and red wine.
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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 10.1 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 86.7 mg
- Sodium 69.5 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21 g
- Water 66.6 g
- Energy 177 kcal
- Water 66.6 g
- Carbohydrates 1.04 g
- Sugars 0.51 g
- Protein 21 g
- Fat 10.1 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 4.04 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 9.37 mg
- Vitamin B5 — Pantothenic Acid 1.16 mg
- Vitamin B6 0.58 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 437 mg
- Major Minerals 436 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 86.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 9.37 · vitamin-b5-pantothenic-acid: 1.16 · vitamin-b6: 0.58 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As pigeon cookery specialised, whole was portioned and sold ready for the pan. Chefs seared pigeon breasts pink with confit legs as a modern classic.
Chefs seared pigeon breasts pink with confit legs as a modern classic; whole of pigeon took a named place in that kitchen trade.
British wood pigeon remained a thrifty game bird for pies and pot-roasts. Cooks treated whole of pigeon as a cut with its own timing and sides.