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Goose — Product Description at

The goose is a large bird, it has strong bones and thick skin, so it is not easy to cope with it. However, closer to Christmas, it is remembered all over the world — and they are happy to cook it as the main dish of a family feast.

The goose is a large bird, it has strong bones and thick skin, so it is not easy to cope with it. Before, when people cooked food in a stove or fireplace, and a dozen people sat at the dinner table, the goose was more popular than it is now.

However, closer to the holidays about him remembered in our days.

Initially, the goose is a wild migratory bird, the favorite prey of hunters.

However, already in antiquity the goose was tamed; it is even considered to be the first domesticated bird.

There are many types wild geesewhite goose (Anser albifrons), grey goose (Anser anser), white goose (Anser caerulescens), sapwood (Anser cygnoides), squirrel (Anser erythropus), humenik (Anser fabalis) other.

To a greater or lesser extent, they are all of interest to the hunter.

It is forbidden to hunt for some rare and endangered species of wild geese — for example, white goose (Anser canagicus) and mountain goose (Anser indicus).

Most domesticated goose breeds — descendants of the wild gray goose, and biologists consider them as one species. Breeds of domestic goose were bred for meat, eggs, down, feathers, as well as for goose fights (fighting breeds).

There are three classes of rocks: large (heavy), medium and small.

In France, the most common Toulouse geese (Oie de Toulouse). Thanks to fattening the Toulouse goose can reach 12 kg. It is from him in France get the best quality foie gras.

The main production center is a suburb of Toulouse Belpesh (Belpesh).

In France, white goose breeds are also valued. Poitou (Oie blanche du Poitou) and Bourbonnais (Oie blanche du Bourbonnais); they are smaller and weigh 5-6 kg.

In Russia, the famous breed of geese. Among them, for example, the following:

  • Arzamas — fighting, bred in the XVII century, up to 7.5 kg;
  • Vladimir — bred by crossing Kholmogory and Toulouse geese, up to 7.5 kg;
  • Pskov, she is Pskov bald goose (birds have a clearly pronounced white mark on the forehead) — bred by crossing domestic geese with tamed white-faced, up to 7 kg;
  • Tula — fighting, up to 9 kg;
  • Kholmogorskaya — bred by crossing local white geese with Chinese, up to 7.5 kg;
  • shadrinskaya, she is Ural, known from the XVII century, to 6.5 kg.

Chinese home goose — the descendant of the dry goose (Anser cygnoides).

It differs from its progenitor in larger sizes (up to 5.5 kilograms), as well as in a massive knob at the base of the beak.

Goose goes on sale in whole or in part. The carcass of a goose, i.e., meat with bones, in France is called the «coat» (paletot).

The most valuable part of the actual carcass — fillet, goose breast.

To offal, in addition to revered foie gras (i.e. the liver of the fattened goose), include the tail, heart, tongue, neck, offal.

In a variety of recipes used goose fat.

The whole goose carcass is good for food — fillet, bone, and offal.

Made from goose meat in France riyets.

Young geese can be fried or baked.

Geese are often baked, stuffed with vegetables, berries, fruits, cereals.

Detailed instructions for roasting goose read here (sure to read!).

It is better not to fry or bake mature birds, but to extinguish; so they will be more tender.

Stew the goose in a special dish — gooseneck.

Quite interesting dishes can be made from goose by-products (bow, heart, tongue, neck, giblets) — from stewed giblets to stuffed necks.

Domestic geese begin to rush from January (in a warm room) or from February to March.

Geese are usually planted in eggs in late March — early April. Goslings are displayed on the 27-28 day of incubation.

In the spring and part of the summer, experienced gusevody receive two or three broods.

The latter is in the middle of summer, in June.

Geese are slaughtered for meat, most often at 2.5 months of age.

By this time, they have a well-developed sirloin, and the meat is especially tender.

I.e. first young goose appears not earlier than midsummer, July.

If the geese are not scored before the age of 75 days, they are kept until 4-6 months of age, when the growth of new feathers is completely over.

This happens by the middle. november or early winter.

It is these semi-annual geese that end up on the Christmas table in December (in Europe) and January (in Russia).

Concerning wild goose, then the spring hunt for it is usually allowed in May-June, autumn — from September to December.

Specific dates vary by region.

First of all, it is necessary to distinguish the carcass of a young goose from the old carcass. The young goose has yellow paws, they are soft, there is a small amount of fluff on the legs.

Older birds have dry and hard membranes on their paws.

The young bird has not yet ossified, cartilaginous chest bone, which bends without much effort.

A good goose has a plump and fleshy breast with a flexible sternum, light-colored wax skin and yellowish fat in the abdominal cavity. Pay attention that goose meat is not sticky to the touch and does not slip.

Pay special attention to the beak, mouth surface, skin of the goose and its fat.

A fresh goose has a glossy, resilient and dry beak of slightly yellowish hue, the mouth cavity of a slightly pinkish hue.

At the chilled (not frozen) bird, feel the sides to understand how meat the bird is: the meat that moves freely around the throat is fresh.

Think about the size of the goose.

If the goose weighs more than 3-4 kilograms, its preparation will require a lot of time.

On sale you can find frozen and chilled poultry carcasses.

In general, the goose tolerates frost well, so there is nothing terrible in the frozen bird.

Just make sure that there is no ice with a pinkish hue on the carcass, this suggests that the carcass was frozen more than once.

Smell the carcass.

As a rule, fresh carcass has no unpleasant smell.

In addition, the carcass should not be weathered.

Chilled goose is kept in the fridge for a very short time.

But in the freezer it can be kept for several months.

Stuffed goose and goose stew, Norman goose with apples and goose roll are all these dishes.

The anatomy of a goose is a natural analogy of a road bike: abundant skin and bones,.

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