Poultry
With Giblets
Whole quail with giblets includes the organ pack for gravy and thrift stocks. Remove packs from the cavity before roasting. Simmer giblets for gravy; roast the bird separately. Never leave packaging inside. Neck and heart fortify the sauce pot.
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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 10.5 g
- Saturated Fat 2.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Cholesterol 86.9 mg
- Sodium 68.2 mg
- Salt 0.14 g
- Total Carbohydrate 1.01 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 23 g
- Water 61.2 g
- Energy 184 kcal
- Water 61.2 g
- Carbohydrates 1.01 g
- Sugars 0.52 g
- Protein 23 g
- Fat 10.5 g
- Saturated Fat 2.96 g
- Monounsaturated Fat 4.16 g
- Polyunsaturated Fat 1.92 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 35.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.2 mg
- Vitamin B5 — Pantothenic Acid 0.89 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 430 mg
- Major Minerals 428 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 86.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.2 · vitamin-b5-pantothenic-acid: 0.89 · vitamin-b6: 0.44 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
With Giblets of Quail: composition reflects this culinary part relative to the whole ingredient.
History
As quail cookery specialised, with giblets was portioned and sold ready for the pan. Nouvelle cuisine plated single whole quail as refined individual courses.
Nouvelle cuisine plated single whole quail as refined individual courses; with giblets of quail took a named place in that kitchen trade.
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated with giblets of quail as a cut with its own timing and sides.