We aren’t new to the question of “What does goose taste like?” in the poultry community, especially when most of the world eats chicken.
Contrary to popular beliefs, goose is popular in different parts of the world.
According to GQ, Roast Goose is a daily dinnertime centerpiece in places such as Turkey, Germany, Hong Kong, China, and parts of France like Alsace.
Consuming turkey is traditional during thanksgiving; however, many people have started eating goose as it is meatier and gamier.
Besides, goose offers a ton of health benefits. It is high in protein and is a great dietary source of glycine.
It is densely populated in terms of nutrients and is mostly free-range.
They are not factory farmed, which equals to more Omega-3 fatty acids.
What Is Goose?
A goose is a well-known bird from the many waterfowl species of the Anatidae family.
Goose is a term that refers to the female bird, while the male bird is a gander. The younger birds fresh from the hatch are called goslings.
Goose has the classification of white meat like a rabbit, even though it possesses darker color meat.
Its meat is quite similar to that of beef. The European and the Eastern part of the world mostly popularize it.
We come to know that there are 11 different types of goose out there. They include:
- Barnacle Goose
- Red-Breasted Goose
- Bar-Headed Goose
- Canada Goose
- Cackling Goose
- Hawaiian Goose
- Brent Goose
- Bean Goose
- Greylag Goose
- Lesser White-Fronted Goose
- Pink-Footed Goose
What Does Goose Taste Like? Does Goose Taste Good?
According to nutrionists, goose is double times more flavourful in comparison to chicken or most poultry.
The meat of a goose carries a stronger flavor compared to the darkest areas of chicken meat.
Goose also carries more fat than a chicken does. Higher the amount of fats, the tastier will be the meat.
It isn’t the best way to compare goose to a turkey and chicken, but comparing it to red meat options like moose meat, beef, etc. fits in terms of appearance and flavor.
An average goose weighing over 11 pounds carries a richer flavor compared to most of the poultry meats.
It can easily feed about six people, as we know through the Huffington Post. Gooses have a good amount of fat between their skin and meat.
We are compiling a chart for calories and macronutrients in goose with and without the skin.
|Calories / Nutrient||Amount|
|Saturated Fat||9.8 g|
|Monosaturated Fat||17.8 g|
|Polyunsaturated Fat||3.8 g|
Meat Only (Without Skin)
|Calories / Nutrients||Amount|
|Saturated Fat||2.8 g|
|Monosaturated Fat||1.9 g|
|Polyunsaturated Fat||0.9 g|
How to Cook Goose?
There are multiple ways to cook a goose. It is your personal preference on how you cook it.
However, the popular and the best way to cook a goose is by roasting it. And Wiki How, tells you how to make the perfect roasted goose.
- One 10-12lbs of goose
- One medium apple
- One medium orange
- One medium lemon
- Pepper and salt
Step 1 – Fill your pot with water and add about ¼ cup of salt for creating a brine.
Refrigerate your pot with the brine and goose by keeping it overnight. The brine tends to moisten the goose and doesn’t give you a dry roasted goose.
Step 2 – Remove the goose from the pot and start pricking the skin with a fork. It will easily render down the fat while it is cooking. Avoid pricking the flesh.
Step 3 – Preheat your oven to 350 degrees and place your goose into the roasting pan. Make sure to place the goose with its breast side up.
Step 4 – Cut the fruits into four pieces each. You can also use traditional stuffing in place of the fruits.
Step 5 – Start seasoning the inside and outside of the goose with pepper and salt before stuffing it with fruits. Try using high-quality salt such as kosher and sea salt.
Step 6 – Start cooking the goose for 2-3 hours at 350 degrees Fahrenheit.
Remember to use a cooking thermometer for checking the temperature after two hours. Take out your goose after its internal temperature hits 180 degrees Fahrenheit.
Step 7 – Cover it with a foil after taking it out and rest for 15-20 minutes. It will allow the juices to settle and evenly disperse throughout its body.
Get rid of the fruits before you carve it.
- One 10-12lbs of goose
- Sea salt or Kosher
- Boiling water
Step 1 – Prick many skin areas of the goose but avoid piercing the flesh. Piercing the skin will easily render down the fat of the goose.
Pour hot boiling water on your goose by placing it in a sink. The hot water will tighten the skin and make it crispier.
Step 2 – Preheat your oven to 350 degrees and let it sit inside for an hour.
Take it out and pat your goose with paper towels by placing it on the cutting board. If it has a tacky and dry feeling after an hour, then it is ready to cook.
Step 3 – Place the goose on the roasting pan. Use sea salt or kosher for seasoning and cover it with a foil.
Place a piece of tin foil over the entire tray. Fold the edges of the tray with the foil to secure it.
Step 4 – Basting the goose after every 30 minutes is important. It will suck up the juice present at the base of the pan.
Evenly squirt it over the skin of the goose for basting it, which will moisten the skin.
Step 5 – Cook it for 1.5-2.5 hours based on its weight. The heavier the goose, the longer it will take to cook.
Another factor in determining its cooking time would be the oven type.
Step 6 – Remove the foil within the last 30 minutes of cooking. Take out the goose from the oven and cover it with a foil. Let it rest on the kitchen counter for a good 30 minutes.
Caution – One important thing you should remember while cooking a goose is to place it within a rack.
It will allow the fat to run away, and the skin gets super crispy. Plus, all the fat that runs off is mandatory for cooking the potatoes.
Yes, Goose meat isn’t as well-known as other poultry meat.
However, it should be made popular in the cuisine field as it carries a lot of flavors and nutritious.
Goose meat is filled with numerous minerals, proteins, and vitamins. You should try it as it might taste better than the regular chicken.