Poultry
Bone In
Bone-in goose breast keeps rib structure under the meat—slightly longer cooking, more roast-bird character, excellent when you want carving drama without a whole bird. It is rich dark poultry with abundant subcutaneous fat and festive depth. Season under the skin, roast or pan-finish, rest before slicing from the bone. Juicier than a thin boneless fillet. Render fat carefully; legs like confit or braise, while breast can stay rosy.
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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 14.3 g
- Saturated Fat 5.71 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.85 g
- Cholesterol 89.1 mg
- Sodium 66 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.4 g
- Energy 260 kcal
- Water 49.4 g
- Protein 32.9 g
- Fat 14.3 g
- Saturated Fat 5.71 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 2.85 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.12 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 568 mg
- Major Minerals 566 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.12 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; bone in 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 in of goose as a cut with its own timing and sides.
As goose cookery specialised, bone in was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.