Poultry
Spatchcock
Spatchcocked goose is backbone-out and flattened for even, faster roasting or grilling with maximum skin exposure. It is rich dark poultry with abundant subcutaneous fat and festive depth. Season under the skin, roast or grill hard, rest, and use the backbone for stock. Ideal when whole-bird service must finish faster.
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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 10.2 g
- Saturated Fat 2.87 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.01 g
- Cholesterol 91.2 mg
- Sodium 70.8 mg
- Salt 0.15 g
- Total Carbohydrate 1.06 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 63.5 g
- Energy 175 kcal
- Water 63.5 g
- Carbohydrates 1.06 g
- Sugars 0.48 g
- Protein 21.2 g
- Fat 10.2 g
- Saturated Fat 2.87 g
- Monounsaturated Fat 3.87 g
- Polyunsaturated Fat 2.01 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 36.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 7.85 mg
- Vitamin B5 — Pantothenic Acid 0.97 mg
- Vitamin B6 0.48 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 424 mg
- Major Minerals 423 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 91.2 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: 7.85 · vitamin-b5-pantothenic-acid: 0.97 · vitamin-b6: 0.48 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 5.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 0.9 ·
Minerals
Spatchcock of Goose: composition reflects this culinary part relative to the whole ingredient.
History
Medieval Michaelmas goose traditions fixed the bird as an autumn roast; spatchcock of goose took a named place in that kitchen trade.
Medieval Michaelmas goose traditions fixed the bird as an autumn roast. Cooks treated spatchcock of goose as a cut with its own timing and sides.
As goose cookery specialised, spatchcock was portioned and sold ready for the pan. Medieval Michaelmas goose traditions fixed the bird as an autumn roast.