Poultry
Whole
Whole goose is the oven-ready bird for roasting, pot-roasting or spatchcocking. It is rich dark poultry with abundant subcutaneous fat and festive depth. In Central European, Chinese and British festive cookery, the whole bird is the classic feast form before any portioning. Season cavity and skin, protect lean breast with fat or bacon if needed, and roast until thigh juices run clear or probe temperature is safe. Rest before carving; the carcass becomes stock. Render fat carefully; legs like confit or braise, while breast can stay rosy. Pairs well with apple, sage, red cabbage, potato, five-spice and plum.
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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 10.1 g
- Saturated Fat 2.86 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 94.3 mg
- Sodium 74 mg
- Salt 0.15 g
- Total Carbohydrate 0.97 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 66 g
- Energy 179 kcal
- Water 66 g
- Carbohydrates 0.97 g
- Sugars 0.5 g
- Protein 23.2 g
- Fat 10.1 g
- Saturated Fat 2.86 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 36.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.97 mg
- Vitamin B5 — Pantothenic Acid 0.99 mg
- Vitamin B6 0.49 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 5.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 0.9 µg
- Minerals 393 mg
- Major Minerals 392 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 94.3 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: 7.97 · vitamin-b5-pantothenic-acid: 0.99 · vitamin-b6: 0.49 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As goose cookery specialised, whole was portioned and sold ready for the pan. Artisan butchers sold goose fat, confit legs and portioned breasts separately.
Artisan butchers sold goose fat, confit legs and portioned breasts separately; whole of goose took a named place in that kitchen trade.
Chinese roast goose and British Christmas goose competed with rising turkey fashion. Cooks treated whole of goose as a cut with its own timing and sides.