Poultry
Carcass
Goose carcass is the bone frame after carving—or a raw frame after breasting. Residual meat and collagen build aromatic stock that carries rich dark poultry with abundant subcutaneous fat and festive depth. Roast first for brown stock or simmer raw for a lighter pot; strain, cool and lift fat. One carcass flavours soup for a small household. Essential thrift in Central European, Chinese and British festive cookery.
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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 16.3 g
- Saturated Fat 6.51 g
- Trans Fat 0.1 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.26 g
- Cholesterol 94.7 mg
- Sodium 69.8 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30.2 g
- Water 48.4 g
- Energy 267 kcal
- Water 48.4 g
- Protein 30.2 g
- Fat 16.3 g
- Saturated Fat 6.51 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.26 g
- Omega-3 0.39 g
- Trans Fat 0.1 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.28 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.8 µg
- Minerals 527 mg
- Major Minerals 526 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 94.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.28 · vitamin-b5-pantothenic-acid: 0.9 · vitamin-b6: 0.45 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.8 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Ancient European and Asian households kept geese for feast meat and fat; carcass of goose took a named place in that kitchen trade.
Central European kitchens refined fat-rendering and stuffed roast goose. Cooks treated carcass of goose as a cut with its own timing and sides.
As goose cookery specialised, carcass was portioned and sold ready for the pan. Artisan butchers sold goose fat, confit legs and portioned breasts separately.