Chef at 16:34, 13 April 2015

2015-04-13T16:34:28Z

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{{#seo:
|title=Goose: Cooking Wiki
|titlemode=replace
|keywords=#goose #fat #poultry #refrigerator #chickens #potatoes #safeminimumcookingtemperatures #foiegras #turkeys #eggs #duck
|hashtagrev=12032020
|description=Domestic geese are domesticated Grey geese (either Greylag goose or Swan goose) kept as poultry for their meat, eggs, and down feathers
}}


[[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.

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.

[[Goose fat]] is often separated and stored for use on its own. It can be used as a substitute for [[butter]], although the flavour can be slightly "gamey". [[Potatoes]] cooked in this [[fat]] are highly regarded by some. The fat keeps well in the [[refrigerator]].

Goose can also be prepared as [[confit]], and the [[fat]] used to preserve the [[meat]].

Geese are also used in the production of [[foie gras]].
{{SeasonalInfoIs}}
November & December.
==See also==
*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]]

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

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Goose - Revision history

Chef at 16:34, 13 April 2015