
Ingredient
Goose carcase
The Flavorful Foundation
The goose carcass is the leftover bones, skin, and meat from a cooked or roasted goose. It is typically used to make flavorful stocks and broths. The carcass is rich in gelatin, which gives the resulting stock a velvety texture. The meat that clings to the bones can be used for soups, stews, or sandwiches.
Origins and history
The consumption of goose meat dates back to ancient times, with evidence of domestication in Egypt around 4,000 years ago. Geese were highly valued for their meat, feathers, and fat. Today, goose meat is enjoyed in various cuisines around the world, particularly during festive occasions.
Nutritional information
The goose carcass is a good source of protein, collagen, and essential minerals such as iron and zinc. It is also relatively low in fat compared to other poultry meats.
Allergens
There are no known allergens associated with goose carcass.
How to select
When selecting a goose carcass, look for one that is fresh and has been properly stored. The bones should be intact and free from any signs of spoilage. If purchasing from a butcher, ask for a carcass that has been properly cleaned and trimmed.
Storage recommendations
To store a goose carcass, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Proper storage will help maintain the quality and freshness of the carcass.
How to produce
To produce a goose carcass, you will need a cooked or roasted goose. After enjoying the meat, carefully remove any remaining meat from the bones. Store the carcass in the refrigerator or freezer until ready to use for making stocks or broths.
Preparation tips
To prepare a goose carcass for making stock, place it in a large pot and cover it with water. Add aromatics such as onions, carrots, celery, and herbs. Simmer the carcass for several hours, skimming off any impurities that rise to the surface. Strain the stock and use it as a base for soups, sauces, or risottos.
Culinary uses
The goose carcass is primarily used to make flavorful stocks, broths, and sauces. It forms the foundation of many classic dishes, such as French onion soup, consommé, and gravy. The resulting stock can be used as a base for soups, stews, risottos, or braised dishes.
Availability
Goose meat is commonly consumed in various countries, including France, Germany, China, and the United States. The availability of goose carcasses may vary depending on the region and the time of year.
More ingredients from this category » Browse all

Duck carcase
The Essence of Duck: Unveiling the Secrets of Duck Carcase

Turkey carcase
The Versatile Turkey Carcase

Horse carcase
The Noble Beast: Horse Meat

Wild boar carcase
Untamed Bounty: Wild Boar

Deer carcase
Venison: The Wild Delicacy

Pig carcase
Pig Carcase: A Versatile Ingredient

Bovine carcase
The Foundation of Flavor

Ratites carcase
The Exotic Delicacy: Ratites Carcase Unveiled

Goat carcase
The Wholesome Base

Asses-mules-hinnies carcase
The Forgotten Meat

Chicken carcase
The Foundation of Flavor: Unleashing the Potential of Chicken Carcase

Rabbit carcase
The Art of Rabbit: Unlocking the Culinary Potential of Rabbit Carcass
Recipes using Goose carcase » Browse all

Roast Goose with Savory Sage and Onion Stuffing
Golden Roast Goose: A Classic British Delight

Roast Goose with Apple and Chestnut Stuffing
Golden Roast Goose: A Festive Delight with a Twist

Roasted Goose with Red Cabbage and Potatoes
Danish Delight: Crispy Roasted Goose with Tangy Red Cabbage and Buttery Potatoes

Stuffed Goose Neck with Jiangxi Twist
Jiangxi-inspired Stuffed Goose Neck: A Fusion of German and Chinese Flavors

Stuffed Goose Neck with Herb and Mushroom Filling
Savory Delight: Herb and Mushroom Stuffed Goose Neck

Roasted Goose with Traditional German Stuffing
Golden Roast: A Classic German Goose Delight

Roasted Australian Honey-Glazed Goose
Golden Delight: Roasted Honey-Glazed Goose with a Twist

Arabian Spiced Roast Goose
Saffron-infused Roast Goose with Middle Eastern Flavors

Roasted Goose with Coconut Glaze
Tropical Delight: Coconut-Glazed Roasted Goose

Roast Goose with Potato and Herb Stuffing
Savour the Flavors of Northern Ireland with Roast Goose and Potato Stuffing

Malian-style Roast Goose
Savory Delight: Malian-inspired Roast Goose with Exotic Spices

Roasted Christmas Goose
Festive Delight: Roasted Christmas Goose with Traditional German Flavors