Poultry
Bone
Quail bones underwrite stocks and sauces. Fresh carving bones and raw frames both work when clean. It is delicate mild-game in a tiny bird—usually one or two per person. Cover with cold water, simmer gently, avoid a hard boil that clouds the liquor. Strain and chill promptly so the broth of quail stays fresh.
Track this ingredient
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 16 g
- Saturated Fat 6.42 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.2 g
- Cholesterol 89.9 mg
- Sodium 69.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 48.1 g
- Energy 264 kcal
- Water 48.1 g
- Protein 30 g
- Fat 16 g
- Saturated Fat 6.42 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.2 g
- Omega-3 0.38 g
- Trans Fat 0.1 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.41 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 616 mg
- Major Minerals 615 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.41 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As quail cookery specialised, bone was portioned and sold ready for the pan. Retail packs of oven-ready quail brought the bird into home dinner parties.
European court cookery roasted and spitted tiny quail for elaborate service; bone of quail took a named place in that kitchen trade.
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated bone of quail as a cut with its own timing and sides.