Goose Preparation Tips and Serving Suggestions
Geese, those graceful, large birds with their long necks, large beaks, and signature cry, have long been a favorite target for hunters.
One reason is that the birds, which often weigh about 25 pounds, provide a lot of meat.
In addition, their flesh is tender and flavorful.
Goose has long been a traditional holiday dish and remains a popular dinner in England and northern and central Europe.
Geese have not achieved the same popularity in the United States.
This may actually be an advantage because geese are one of the fattiest types of poultry.
Up to half the calories in a serving of goose are derived from fat.
There are about 13 grams of fat in a skinless 3 1/2-ounce serving and up to 22 grams for a serving with the skin on.
Geese are often advertised at holidays in the United States, but they are typically available frozen all year.
Popular products made from goose include smoked goose breast, goose liver pâté, and goose liver sausage.
Preparation Tips A goose should be plump and have a good fatty layer, skin that is clean and unblemished, and pinkish or light-red flesh.
Packaging a frozen bird should be unbroken and tight.
Depending on the size of the goose, it should be thawed in the refrigerator for 2 days.
The goose should not be refrozen once it has been thawed, a general rule with all frozen products.
Goose is federally inspected for wholesomeness.
Grading is similar to that of other poultry.
One pound of boneless goose will serve 3 people.
Each serving is about 3 to 4 ounces.
During the holidays, it may be possible to find fresh goose in stores.
At other times of the year, it is usually sold after it has been frozen.
Geese are best roasted because they have so much fat.
Piercing the skin while roasting will allow fat to escape, reducing the fat content of the bird that is eaten.
Monitor the bird closely, however.
The large amount of fat that cooks from a goose can smoke and catch fire.
Larger, older birds are tougher and should be cooked (after the skin and fat are removed) with a moist-heat method, such as braising.
Serving Suggestions Like duck, cooked goose is served with a tart fruit sauce, it helps offset any fatty taste.
Roast goose is often served surrounded by sweet potatoes.
A salad featuring sliced oranges and onions complements the flavor of the goose and the sweet potatoes nicely.
One reason is that the birds, which often weigh about 25 pounds, provide a lot of meat.
In addition, their flesh is tender and flavorful.
Goose has long been a traditional holiday dish and remains a popular dinner in England and northern and central Europe.
Geese have not achieved the same popularity in the United States.
This may actually be an advantage because geese are one of the fattiest types of poultry.
Up to half the calories in a serving of goose are derived from fat.
There are about 13 grams of fat in a skinless 3 1/2-ounce serving and up to 22 grams for a serving with the skin on.
Geese are often advertised at holidays in the United States, but they are typically available frozen all year.
Popular products made from goose include smoked goose breast, goose liver pâté, and goose liver sausage.
Preparation Tips A goose should be plump and have a good fatty layer, skin that is clean and unblemished, and pinkish or light-red flesh.
Packaging a frozen bird should be unbroken and tight.
Depending on the size of the goose, it should be thawed in the refrigerator for 2 days.
The goose should not be refrozen once it has been thawed, a general rule with all frozen products.
Goose is federally inspected for wholesomeness.
Grading is similar to that of other poultry.
One pound of boneless goose will serve 3 people.
Each serving is about 3 to 4 ounces.
During the holidays, it may be possible to find fresh goose in stores.
At other times of the year, it is usually sold after it has been frozen.
Geese are best roasted because they have so much fat.
Piercing the skin while roasting will allow fat to escape, reducing the fat content of the bird that is eaten.
Monitor the bird closely, however.
The large amount of fat that cooks from a goose can smoke and catch fire.
Larger, older birds are tougher and should be cooked (after the skin and fat are removed) with a moist-heat method, such as braising.
Serving Suggestions Like duck, cooked goose is served with a tart fruit sauce, it helps offset any fatty taste.
Roast goose is often served surrounded by sweet potatoes.
A salad featuring sliced oranges and onions complements the flavor of the goose and the sweet potatoes nicely.
