Goose: Difference between revisions

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|title=Goose: Wiki facts for this cookery ingredient
|title=Goose: Cooking Wiki
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|keywords=Goose: Wiki facts for this cookery ingredient
|keywords=#goose #fat #poultry #refrigerator #chickens #potatoes #safeminimumcookingtemperatures #foiegras #turkeys #eggs #duck
|description=Domestic geese are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers..
|hashtagrev=12032020
|og:image=https://www.cookipedia.co.uk/wiki/images/3/32/Roast_goose.jpg
|description=Domestic geese are domesticated Grey geese (either Greylag goose or Swan goose) kept as poultry for their meat, eggs, and down feathers
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[[Image:Roast goose.jpg|300px|thumb|right|Roast goose]]
[[Image:Roast goose.jpg|300px|thumb|right|Roast goose]]
Domestic geese are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times.
Domestic geese are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their [[meat]], [[eggs]], and down feathers since ancient times.


A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goosemeat contains much more [[fat]] than [[turkeys]] or [[chickens]] - at least 500 ml (around one pint) of [[fat]] may be rendered from an average-sized goose during cooking. One litre is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a "tuned" crispy skin.
A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goose Meat contains much more [[fat]] than [[turkeys]] or [[chickens]] - at least 500 ml (around one pint) of [[fat]] may be rendered from an average sized goose during cooking. One litre is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a "tuned" crispy skin.


Most of the [[fat]] is concentrated in the skin, and the meat itself is very lean, rather like [[duck]]. It is easy to overcook the breast and undercook the leg if roasting whole. Separate treatment for breast and leg is therefore often necessary to achieve a consistently cooked bird.
Most of the [[fat]] is concentrated in the skin, and the meat itself is very lean, rather like [[duck]]. It is easy to overcook the breast and undercook the leg if roasting whole. Separate treatment for breast and leg is therefore often necessary to achieve a consistently cooked bird.
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*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]]
*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]]


{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Meat]]
[[Category:Game]]
[[Category:Game]]
[[Category:Poultry]]
[[Category:Poultry]]
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