Goose meat is less common than chicken or duck. The benefits and harms of goose meat are far from being known to everyone, but knowledgeable people appreciate it very much. Indeed, for health it is a real storehouse of minerals and vitamins. Raising geese is a tricky process compared to chickens, especially on an industrial scale. They require not only special conditions of detention, but also special care, so goose meat is less often found in the grocery basket.
The meat of the domestic goose is dark in color. This is due to the fact that birds are quite mobile, therefore there are a lot of blood vessels in their muscles. It also differs from chicken in that it is a little tougher.
Since this bird is waterfowl, it has a particularly well-developed body fat. It protects them from hypothermia, providing good thermal insulation. If a goose is well and properly fed, then its meat contains about 50% fat. The peculiarity of geese is that their fat is healthy. And if chicken fat is a source of harmful carcinogens, then we get energy from goose fat, among other things, it removes accumulated toxins and radionuclides from the body.
In addition, goose meat contains a large number of amino acids, thanks to which antibodies are produced in our body to fight various bacteria and viral infections.
Composition and calorie content
Goose meat may seem overly oily. But only the skin has a high calorie content. It contains about 400 kcal per 100 g. If we separate it from the skin, then the calorie content of goose meat in 100 g will be only 160 kcal.
Goose meat contains in 100 g: 7.1 g of fat and 25.7 g of protein. There are no carbohydrates in it.
Everyone needs to know what the benefits of goose meat are:
Has a positive effect on the nervous system and the entire digestive tract;
With gallstone disease, it contributes to the choleretic effect;
The amino acids contained in the goose prevent the development of oncological diseases and have a beneficial effect on strengthening the immune system. The goose contains a huge number of them;
Goose meat is no less useful in that it helps to increase hemoglobin in the blood. And precisely because of this feature, it is recommended to use it for people with anemia. The offal, heart and liver, are especially good for this.
Scientists from America have conducted a number of specific studies in which some French provinces were involved. As a result, they found that where people regularly ate goose, there was practically no cardiovascular disease and life expectancy was significantly longer.
Goose meat harm
Due to the fact that goose meat is very fatty, it promotes weight gain and can worsen symptoms of obesity. It is advisable to refrain from using it when:
- pancreatic disease;
- symptoms of atherosclerosis;
- the presence of diabetes.
How to choose a goose
There are several recommendations, following which you can buy goose meat that is truly healthy and tasty:
- the skin should be free of damage and feathers. It is yellow with a slightly pinkish tinge;
- if the skin is sticky, the eyes are sunken and the color of the beak is pale, this indicates damage to the product;
- high quality product is dense and elastic. When pressed with a finger, the meat should recover as quickly as possible;
- the meat in the throat is softer and more tender than anything else;
- it is better to give preference to a large carcass. The little goose is hard and dry;
- age can be determined by the color of the paws. In young individuals, they are yellow, and with age they turn red;
- goose fat must be transparent. If it is yellow, then this indicates that the bird is old.
Old goose meat is much drier and tougher than young goose. It also contains significantly less vitamins. The benefits are significantly reduced if it is improperly stored, repeatedly frozen and thawed.
It can be stored in the freezer for up to 2 months. At temperatures up to 2 degrees, it can be stored for no more than 3 days.
Goose meat in cooking
The question of what can be cooked from goose meat does not arise from experienced housewives. Delicious, healthy and nutritious dishes are made from it.
You can also use all parts to make a rich broth. Ground meat will make nutritious and tasty cutlets, meatballs, zrazy.
There are certain subtleties of cooking, when applied, the cooked dish will turn out to be more juicy and tender:
you need to rub the carcass with salt (it is better to replace it with soy sauce), spices and herbs and leave in a cool place overnight (about 8 hours);
marinate goose meat in a weak vinegar solution or any other marinade;
if you bake the whole carcass, then you need to pierce the legs and brisket. With this cooking trick, all the excess fat will flow out into the dish.
The meat of a wild representative of geese does not differ from homemade meat in terms of the cooking method.
Most often it is prepared for the holidays. If it is beautifully and correctly prepared, then the benefits for the body will be invaluable. Juicy and tasty meat will strengthen the body and saturate it with amino acids and vitamins.
Christmas goose with apples and prunes
- goose, ready to cook (gutted and plucked) 2.5-3 kg
- chicken broth or water 300 ml
- marjoram (optional) a pinch
- vegetable oil (for greasing poultry)
- freshly ground pepper
- For filling
- apples (preferably Antonovka) 3-5 pcs
- prunes 100-150 g
- Wash the goose, dry well and cut off excess fat.
- Cut off the tips of the wings.
- Tuck the skin on the neck and secure with toothpicks.
- Rub the goose inside and out with marjoram, salt and freshly ground pepper.
- Cover the bird with cling film and refrigerate overnight or for 10-12 hours.
- Prepare the filling.
- Wash the apples, core them with seeds, and cut into large wedges.
- Wash and dry prunes. You can cut the berries in half, or you can leave them whole.
- Mix apples with prunes.
- Fill the goose belly with apples and prunes (do not tamp).
- Chop off the abdomen with toothpicks or sew up.
- Coat the goose well with olive or vegetable oil.
- In order to give the bird a compact shape, tie the wings and legs with a thick thread.
- Put the cut ends of the wings on a baking sheet (preferably a deep baking sheet).
- Lay the goose back down on the wings.
- Chop the skin on the legs and breast with a toothpick – this is to melt excess fat during baking.
- Pour hot broth or water into a baking sheet, cover the baking sheet with foil and place in an oven heated to 200 ° C for 30 minutes.
- Then lower the temperature to 180 ° C and bake the goose for 2.5-3.5 hours, or longer, depending on the weight of the bird. Every 20-30 minutes, the skin on the legs and breast should be pierced and poured with melted fat on the goose.
- 30-40 minutes before cooking, remove the foil, let the bird brown, and come to full readiness.
- Remove the goose from the oven, drain the fat from the baking sheet, and let the bird stand for 20 minutes.
- Spread the filling on a large platter, place the chopped goose on top, and serve.
Enjoy your meal!