Poultry
Spatchcock
Spatchcocked pigeon is backbone-out and flattened for even, faster roasting or grilling with maximum skin exposure. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Season under the skin, roast or grill hard, rest, and use the backbone for stock. Ideal when whole-bird service must finish faster.
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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 10.5 g
- Saturated Fat 2.97 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Cholesterol 89.6 mg
- Sodium 72.7 mg
- Salt 0.15 g
- Total Carbohydrate 1.04 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.8 g
- Water 63.1 g
- Energy 178 kcal
- Water 63.1 g
- Carbohydrates 1.04 g
- Sugars 0.49 g
- Protein 22.8 g
- Fat 10.5 g
- Saturated Fat 2.97 g
- Monounsaturated Fat 3.8 g
- Polyunsaturated Fat 1.98 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 9.32 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 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 380 mg
- Major Minerals 379 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 9.32 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Spatchcock of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
Medieval European cities raised pigeons for pies and spit roasts; spatchcock of pigeon took a named place in that kitchen trade.
Medieval European cities raised pigeons for pies and spit roasts. Cooks treated spatchcock of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, spatchcock was portioned and sold ready for the pan. Medieval European cities raised pigeons for pies and spit roasts.