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Quaglia/Faraona
Quail/Guinea Hen
Appears in
Quail are naturally plump, high-yield, low-fat birds. Forty percent of quail meat resides in the breasts, and nearly 25 percent in the legs. Quail meat contains about 25 percent protein and 2½ percent fat (Teubner, Schönfeldt, and Scholtyssek,
The guinea hen, also known as the African chicken, is a member of the pheasant family. Domestication of guinea fowl dates back to ancient Greece.
Young guinea hens are often roasted to highlight the flavor and texture of the meat. Guinea fowl have the lowest fat content of any poultry, ranging from 1 to 3 percent in the breasts and legs, according to the USDA. They also yield the most meat after quail and turkey, and contain from 21 to 24 percent protein.
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