(chicken, goose meat)

Gus – a large bird had strong bone and thick skin, so it is not easy to cope with. In the past, when people were preparing food in the oven or fireplace, and the dining table would sit a dozen people, the goose was more popular than it is now. However, closer to the holidays and remember about him today.

Initially, the goose – a wild bird of passage, a favorite prey of hunters. However, in ancient times domesticated goose; even considered that this is the first domesticated bird.

How to cook

In the food fit the whole carcass of a goose – and fillet and bone part, and by-products. From goose meat in France do riyety.

Young geese can be fried or baked. Bake geese often stuffed vegetables, berries, fruits, cereals. For detailed instructions on bake a goose found here (certainly read!).

Mature birds better not to fry or bake, and stew; so they will get more tender. Goose stewed in a special pot – gusyatnitsy.

Goose-products (tail, heart, tongue, neck, giblets) you can do some interesting dishes – from stewed giblets up stuffed necks.


Domestic geese are starting to be carried from January (in a warm room) or from February to March. Goose eggs are usually planted in late March – early April. Goslings are displayed on the 27-28 day incubation. During the spring and summer of the experienced gusevody get two or three broods. The latter – in the middle of summer, in June.

Clog geese for meat often only 2.5 months of age. By this time they had a well-developed loin and meat especially tender. E. The first young goose does not appear until the middle of summer, in July.

If the geese did not score before the age of 75 days, they are kept up to 4-6 months of age, when fully completed the growth of new feathers. This is the middle of November or early winter. Such six-month geese eventually fall on Christmas table in December (in Europe) and January (in Russian).

As for the wild goose, the spring hunting is permitted is usually in May and June, the autumn – from September to December. Specific dates vary depending on the region.

How to choose and store

First of all, it is necessary to distinguish between the young goose carcass from the carcass of the old. The young goose legs yellow, they are soft on the feet has a small amount of fluff. The old birds – dry and tough webbed paws. The young birds have not yet ossified, cartilaginous rib bone that bends effortlessly.

A good fleshy and plump goose breast with flexible breastbone, waxy skin is light-colored and yellow fat in the abdomen. Note that the goose meat was not sticky to the touch and does not slip. Pay special attention to the beak, oral surfaces, skin and goose fat. In fresh goose glossy, elastic and dry beak slightly yellowish, mouth slightly pinkish hue.

We chilled (not frozen) poultry palpate side to understand how the bird meat: meat which moves freely around the neck, – fresh.

Think about the size and goose. If the goose weighs more than 3-4 kilograms, it will require a lot of preparation time.

The sale can be found fresh and frozen poultry carcasses. In general, the goose can tolerate frost, so nothing wrong with frozen poultry there.

Just make sure that the carcass was not on the ice with a pinkish tinge, it is said that the carcass was frozen more than once.

Smell the carcass. As a rule, fresh poultry carcasses do not have any odor. In addition, the carcass should not be dried up.

In a chilled carcass geese kept in the refrigerator for a short time. But in the freezer it can keep for several months.

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