Poultry
Without Giblets
Whole pigeon without giblets is cavity-empty and ready for straight roasting—no organ packet to manage. Dark, rich breast sits closer to steak than chicken; squab is the tender young bird. Season cavity and skin, roast to a safe finish, rest before carving. Build gravy from pan juices and stock alone.
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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 9.49 g
- Saturated Fat 3.03 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.15 g
- Polyunsaturated Fat 2 g
- Cholesterol 89.2 mg
- Sodium 70.8 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 64.8 g
- Energy 174 kcal
- Water 64.8 g
- Carbohydrates 0.95 g
- Sugars 0.49 g
- Protein 22.2 g
- Fat 9.49 g
- Saturated Fat 3.03 g
- Monounsaturated Fat 4.15 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.53 mg
- Vitamin B5 — Pantothenic Acid 1.06 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 406 mg
- Major Minerals 405 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.53 · vitamin-b5-pantothenic-acid: 1.06 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.2 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Without Giblets of Pigeon: composition reflects this culinary part relative to the whole ingredient.
History
British wood pigeon remained a thrifty game bird for pies and pot-roasts; without giblets 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 without giblets of pigeon as a cut with its own timing and sides.
As pigeon cookery specialised, without giblets was portioned and sold ready for the pan. French cuisine elevated pigeon and squab as fine dark-fowl courses.