Poultry
Without Giblets
Whole quail without giblets is cavity-empty and ready for straight roasting—no organ packet to manage. It is delicate mild-game in a tiny bird—usually one or two per person. Season cavity and skin, roast to a safe finish, rest before carving. Build gravy from pan juices and stock alone.
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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 10.1 g
- Saturated Fat 2.85 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.09 g
- Polyunsaturated Fat 1.88 g
- Cholesterol 85.4 mg
- Sodium 72.3 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 66.9 g
- Energy 184 kcal
- Water 66.9 g
- Carbohydrates 0.99 g
- Sugars 0.52 g
- Protein 22.6 g
- Fat 10.1 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 4.09 g
- Polyunsaturated Fat 1.88 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.73 mg
- Vitamin B5 — Pantothenic Acid 0.96 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.6 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 388 mg
- Major Minerals 386 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 85.4 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: 7.73 · vitamin-b5-pantothenic-acid: 0.96 · vitamin-b6: 0.47 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.6 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 0.9 ·
Minerals
Without Giblets of Quail: composition reflects this culinary part relative to the whole ingredient.
History
Nouvelle cuisine plated single whole quail as refined individual courses; without giblets of quail took a named place in that kitchen trade.
Nouvelle cuisine plated single whole quail as refined individual courses. Cooks treated without giblets of quail as a cut with its own timing and sides.
As quail cookery specialised, without giblets was portioned and sold ready for the pan. Farmed quail made consistent restaurant portions available year-round.