Poultry
Without Giblets
Whole goose without giblets is cavity-empty and ready for straight roasting—no organ packet to manage. It is rich dark poultry with abundant subcutaneous fat and festive depth. Season cavity and skin, roast to a safe finish, rest before carving. Build gravy from pan juices and stock alone.
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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 9.65 g
- Saturated Fat 3.08 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Cholesterol 87.7 mg
- Sodium 66 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 66.1 g
- Energy 186 kcal
- Water 66.1 g
- Carbohydrates 1.02 g
- Sugars 0.5 g
- Protein 22.1 g
- Fat 9.65 g
- Saturated Fat 3.08 g
- Monounsaturated Fat 4.19 g
- Polyunsaturated Fat 1.93 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 7.11 mg
- Vitamin B5 — Pantothenic Acid 0.88 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 5.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 0.8 µg
- Minerals 404 mg
- Major Minerals 402 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 87.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 7.11 · vitamin-b5-pantothenic-acid: 0.88 · vitamin-b6: 0.43 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 5.1 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 0.8 ·
Minerals
Without Giblets of Goose: composition reflects this culinary part relative to the whole ingredient.
History
Chinese roast goose and British Christmas goose competed with rising turkey fashion; without giblets of goose took a named place in that kitchen trade.
Chinese roast goose and British Christmas goose competed with rising turkey fashion. Cooks treated without giblets of goose as a cut with its own timing and sides.
As goose cookery specialised, without giblets was portioned and sold ready for the pan. Central European kitchens refined fat-rendering and stuffed roast goose.