Geese are grown up almost in each household together with hens and ducks. They are a source of meat, eggs and down. In popularity they concede a little to hens as for cultivation they need to create special conditions: it is more waters and place for a pasture. Their meat dark and harsh, as at a game. But at the same time it well affects human health, and correctly prepared — can please flavoring receptors. The goose baked entirely will decorate any holiday table. Let's consider properties of goose meat and also ways of its preparation.
Caloric content and chemical composition
Goose meat has the high caloric content as she is very fat. But its feature that the majority of fat contains in a dense skin. Without skin meat becomes more dietary, almost by 3 times. Besides its caloric content depends on a way of preparation.
Goose meat caloric content (kcal on 100 g):
- without skin — 160;
- with a skin — 400;
- boiled — 447;
- fried — 620.
Nutrition value:
- proteins — 15.2 g-22.8 of;
- fats — 7.1 g-39 of;
- carbohydrates — 0 g;
- water — 45 g.
Pay attention, than it is useful: turkey, mutton, beef and elk meat.
A rich set of chemical elements causes existence in goose meat of a set of useful properties.
Macro - and minerals:
- Potassium — 420 mg;
- Phosphorus — 312 mg;
- Sodium — 87 mg;
- Magnesium — 27 mg;
- Calcium — 13 mg;
- Iron — 2.57 mg;
- Zinc — 2.34 mg;
- Copper — 306 mkg;
- Manganese — 24 mkg;
- Selenium — 16.8 mkg.
Vitamins:
- Retinolum (vitamin A) — 12 mkg;
- thiamine (B1) — 0.129 mg;
- Riboflavinum (B2) — 0.377 mg;
- niatsin (B3 or SS) — 4.278 mg;
- pantothenic acid (B5) — 1.973 mg;
- pyridoxine (B6) — 0.64 mg;
- folic acid (B9) — 31 mkg;
- cyanocobalamine (B12) — 0.49 mkg;
- ascorbic acid (vitamin C) — 7.2 mg.
Whether you know? For meat grow up only representatives of large goose breeds, fattening them greens and corn.
Than goose meat is useful
It is difficult to overestimate advantage of goose meat. It has a number of positive effect on a human body:
- strengthens immunity;
- interferes with development of oncological diseases;
- raises hemoglobin, especially an offal (liver, heart);
- brings radionuclides and toxins out of an organism;
- has bile-expelling effect;
- positively influences nervous system: calms, saves from irritability, interferes with development of a depression;
- is prophylactic from cardiovascular diseases;
- normalizes work of digestive system;
- goose fat heals wounds and is used at treatment of skin diseases.
Contraindications and harm
Despite advantage and advantages before chicken meat, goose can be harmful if the technology of its storage and preparation was broken. Besides the bird is more senior than half a year is already poorly suitable for food as its meat becomes dry, rigid and loses all the valuable qualities. Fat goose meat contains cholesterol therefore diabetics should limit its use. And it is better for people who have problems with digestive system, blood circulation and kidneys to refuse it in general.
Goose meat is contraindicated to those who suffer:
- obesity;
- atherosclerosis;
- from pancreas illnesses.
Important! Goose meat can be stored in the fridge no more than 3 days, and in the freezer up to 2 months. Further it loses the flavoring and useful qualities.
What can be prepared
Unlike meat of other bird, goose meat very fat and rigid. She is trained long enough at high temperature. And application of special receptions helps to make meat softer and less fat. Goose meat — universal meat, it is used in different culinary recipes. For example:
- the goose baked entirely it is frequent with a stuffing (apples, buckwheat, prunes, a citrus, mushrooms);
- soups, borsch, solyanka, rassolnik;
- pilaf, roast, ragout;
- do cutlets, meatballs, stuffings for dough products of goose forcemeat, pastes.
Whether you know? Not the French culinary specialists as it is considered to be, and ancient Egyptians were authors of paste from a goose liver of foie gras. They overfed geese with a fig from what their liver became soft, fat and juicy.
It is possible to cook goose meat differently:
- to cook;
- to fry;
- to extinguish;
- to bake;
- on couple;
- on a grill.
As a garnish well will approach:
- different porridges;
- mushrooms;
- vegetables, especially potatoes and cabbage.
That meat became soft and gentle, it is necessary to pickle and leave it for some time. For this purpose it is possible to use:
- weak acetic solution;
- soy sauce;
- spices and spicy herbs.
It is important! Before baking in an oven of the whole goose, consults a knife to puncture brisket and legs where they fasten to a carcass. Thus meat completely will prepare, and excess fat will flow out on a baking sheet from where it is easy to remove it.
How to stew a goose in an oven
There is a lot of recipes for the baked goose. Each cook has secret how to make meat soft, juicy and appetizing. Let's consider one of such recipes. Necessary ingredients:
- goose carcass without giblets and a neck;
- orange — 1 piece;
- apples — 2–3 pieces;
- mix of pepper — 1 tsp;
- the black pepper ground — 1 tsp with the hill;
- paprika — 2 tsps with the hill;
- rock salt — 2 tablespoons;
- chicken seasoning (salt, paprika, mustard, garlic, coriander, turmeric, ginger, chili pepper, cinnamon, fenugreek seeds) — 3 tsps with the hill.
Will be necessary also:
- toothpicks;
- thread for binding;
- roasting sleeve (carcasses are 1.5 times longer).
Important! Thanks to a roasting sleeve the general preparation time makes 2 hours. Without it goose meat will be baked 3 hours at a temperature of 180 °C.
Way of preparation:
- To defreeze a carcass (if from the deep freeze), to pull out tweezers the remained feathers, to wash out under flowing water within 5 minutes and to cut off excess fat and a cervical skin (if long).
- To mix all spices in one capacity and to carefully rub with this mix a carcass outside and inside.
- Wings, without breaking, to put so that they did not stick out.
- To cover a carcass with food wrap and to leave in the fridge for 2 days.
- Apples and orange, without peeling, to cut large segments and to fill with them a goose.
- To close the filled paunch a skin, connecting its ends toothpicks.
- That this seam did not disperse and juice did not flow out, toothpicks need to be fixed by a thread, passing it between them.
- Legs compactly communicate together.
- To enclose a goose in a roasting sleeve, to tie its ends and to make in it a knife couple of openings for a steam-out.
- To warm an oven to 200 °C and to place in it a goose for 30 minutes.
- To reduce temperature to 180 °C and to bake 1 hour 10 minutes.
- To cut a sleeve that the carcass was reddened and to leave in an oven for 20 minutes.
- When the goose is ready, it is necessary to remove toothpicks and a thread.
- To give with vegetables, having decorated with greens.
Video: the goose baked in an oven
Beyond all doubt, goose meat should be included in the menu. It will bring benefit for all family. And the goose prepared correctly not only will become decoration of a table, but also will deliver all a lot of pleasure.