Poultry
Spatchcock
Spatchcocked quail is backbone-out and flattened for even, faster roasting or grilling with maximum skin exposure. It is delicate mild-game in a tiny bird—usually one or two per person. Season under the skin, roast or grill hard, rest, and use the backbone for stock. Ideal when whole-bird service must finish faster.
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 10.1 g
- Saturated Fat 2.86 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 92.8 mg
- Sodium 66.1 mg
- Salt 0.15 g
- Total Carbohydrate 0.95 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 61.1 g
- Energy 178 kcal
- Water 61.1 g
- Carbohydrates 0.95 g
- Sugars 0.48 g
- Protein 23.2 g
- Fat 10.1 g
- Saturated Fat 2.86 g
- Monounsaturated Fat 3.94 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.06 mg
- Vitamin B5 — Pantothenic Acid 0.87 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 354 mg
- Major Minerals 352 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 92.8 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: 7.06 · vitamin-b5-pantothenic-acid: 0.87 · 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
Spatchcock of Quail: composition reflects this culinary part relative to the whole ingredient.
History
European court cookery roasted and spitted tiny quail for elaborate service; spatchcock of quail took a named place in that kitchen trade.
European court cookery roasted and spitted tiny quail for elaborate service. Cooks treated spatchcock of quail as a cut with its own timing and sides.
As quail cookery specialised, spatchcock was portioned and sold ready for the pan. European court cookery roasted and spitted tiny quail for elaborate service.