Poultry
Bone
Goose bones underwrite stocks and sauces. Fresh carving bones and raw frames both work when clean. It is rich dark poultry with abundant subcutaneous fat and festive depth. Cover with cold water, simmer gently, avoid a hard boil that clouds the liquor. Strain and chill promptly so the broth of goose stays fresh.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.1 g
- Saturated Fat 6.42 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.22 g
- Cholesterol 88.8 mg
- Sodium 67.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 48.1 g
- Energy 265 kcal
- Water 48.1 g
- Protein 30 g
- Fat 16.1 g
- Saturated Fat 6.42 g
- Monounsaturated Fat 6.42 g
- Polyunsaturated Fat 3.22 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.48 mg
- Vitamin B5 — Pantothenic Acid 0.93 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 529 mg
- Major Minerals 528 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.48 · vitamin-b5-pantothenic-acid: 0.93 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.4 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As goose cookery specialised, bone was portioned and sold ready for the pan. Artisan butchers sold goose fat, confit legs and portioned breasts separately.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; bone of goose took a named place in that kitchen trade.
Chinese roast goose and British Christmas goose competed with rising turkey fashion. Cooks treated bone of goose as a cut with its own timing and sides.