Poultry
Whole
Whole quail is the oven-ready bird for roasting, pot-roasting or spatchcocking. It is delicate mild-game in a tiny bird—usually one or two per person. In Mediterranean, Middle Eastern and restaurant fine dining, 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. Use hot-fast roast or grill; legs lag breast so spatchcock or dual timing helps. Pairs well with grapes, polenta, pomegranate, thyme, bacon and bitter greens.
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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 10.3 g
- Saturated Fat 2.9 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.78 g
- Polyunsaturated Fat 2.06 g
- Cholesterol 91.7 mg
- Sodium 72.3 mg
- Salt 0.16 g
- Total Carbohydrate 0.98 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 64.4 g
- Energy 188 kcal
- Water 64.4 g
- Carbohydrates 0.98 g
- Sugars 0.5 g
- Protein 21.7 g
- Fat 10.3 g
- Saturated Fat 2.9 g
- Monounsaturated Fat 3.78 g
- Polyunsaturated Fat 2.06 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.09 mg
- Vitamin B5 — Pantothenic Acid 0.88 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 442 mg
- Major Minerals 440 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 91.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.09 · vitamin-b5-pantothenic-acid: 0.88 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As quail cookery specialised, whole was portioned and sold ready for the pan. Retail packs of oven-ready quail brought the bird into home dinner parties.
Retail packs of oven-ready quail brought the bird into home dinner parties; whole of quail took a named place in that kitchen trade.
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated whole of quail as a cut with its own timing and sides.