Poultry
Bone In
Bone-in quail breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole bird. It is delicate mild-game in a tiny bird—usually one or two per person. Season under the skin, roast or pan-finish, rest before slicing from the bone. Juicier than a thin boneless fillet. Use hot-fast roast or grill; legs lag breast so spatchcock or dual timing helps.
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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 14.1 g
- Saturated Fat 5.64 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.64 g
- Polyunsaturated Fat 2.82 g
- Cholesterol 85 mg
- Sodium 71.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.4 g
- Water 48.5 g
- Energy 256 kcal
- Water 48.5 g
- Protein 32.4 g
- Fat 14.1 g
- Saturated Fat 5.64 g
- Monounsaturated Fat 5.64 g
- Polyunsaturated Fat 2.82 g
- Omega-3 0.34 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 7.66 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 564 mg
- Major Minerals 563 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 85 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: 7.66 · 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
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
European court cookery roasted and spitted tiny quail for elaborate service; bone in of quail took a named place in that kitchen trade.
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated bone in of quail as a cut with its own timing and sides.
As quail cookery specialised, bone in was portioned and sold ready for the pan. European court cookery roasted and spitted tiny quail for elaborate service.