The benefits and harms of goose meat
Goose meat is a source of iron and protein. Poultry fat contains practically no cholesterol. But, since this meat is not eaten as often as chicken and duck, the benefits and harms of this product are not known to everyone. People who eat goose know how valuable its meat is. Due to the fact that raising geese for meat is a rather painstaking process, the cost of poultry is much higher than the typical chicken we are used to.
Not everyone can decide to breed geese at home, as it is not always profitable, despite the fact that geese grow for meat rather quickly.
Goose meat
Caloric content of the product
Is goose meat really that good? At first glance, it may seem that the meat of the geese is quite fat, but this is not so, most of the fat is found in the skin of the bird. By itself, the calorie content of goose meat is low, nevertheless, it is still considered fat. If you separate the skin from the meat, then the calorie content will become noticeably lower. Unfortunately, goose meat is not recommended for people on a diet.
The fatness of the goose is due to the fact that it is a waterfowl, the layer of fat protects it from hypothermia. It is worth noting that its fat is very useful, but the fat of chickens loved by a person contains concentration gens, therefore it is not recommended to use it in its pure form. Goose fat, on the other hand, enriches the body with essential vitamins of groups A, B, C and minerals such as iron, zinc and calcium, cleansing it of accumulated radionuclides and toxins. Most of the beneficial properties are found in young poultry.
Goose benefits and side effects of eating goose
What are the benefits of goose meat? In addition to the above useful properties, goose meat also has medicinal properties, namely:
- helps to improve the human nervous system and has a positive effect on the digestive tract;
- has an excellent choleretic effect, which is extremely important for urolithiasis;
- slows down the development of cancer cells in the body;
- increases and strengthens the immune system;
- increases hemoglobin, therefore it is especially recommended for people with anemia;
- prevents the development of cardiovascular diseases.
No matter how wonderful at first glance the goose meat may seem, it should also be understood that harm from goose meat is also possible: consuming it regularly, there is a risk of gaining weight quickly, which is not recommended for obese people. Goose meat is contraindicated in diabetes mellitus, pancreatic diseases, as well as in atherosclerosis.
How to choose the right goose
If you decide to diversify the diet by introducing goose into it, you should understand how to choose the right goose. First, the skin should be noted: it should be of a characteristic yellowish tint with a pink undertone without damage. If the skin of the bird is sticky, you should refuse to purchase this carcass. Good meat, if you press on it with your finger, will be quite dense and elastic, and will quickly return to its previous shape.It is best to buy a large carcass, as it is more tender and juicy compared to a small goose.
To determine the age of a bird, you need to look at the color of its paws: in young individuals they are yellow, and in adults they are red. Fat also deserves attention: in a young individual it is transparent and clean, but if it is yellow, it means that the bird is old, and therefore drier and tougher.
It is advisable to store the carcass in the refrigerator for no more than two months; the purchase of a domestic goose will be a bargain.
How much should a bird weigh? A good goose weighs at least 4 kg or 4.5 kg. Young poultry will be softer when cooked.
Cooking poultry
After buying a goose, a very reasonable question arises: what can be prepared from a carcass? The easiest way is to bake in the oven, stuffed with cabbage, apples or dried fruits. The dish is great for festive evenings. It is also important to cook it correctly so that it turns out delicious and juicy. On the Internet, you can find many recipes for every taste. For the meat to have a special taste, it is recommended to rub the carcass with salt and spices, and then leave it in a cool place overnight. You can also pickle.
To keep the goose juicy after cooking, the breast and legs are pierced, as a result of which the fat released from the goose flows around the carcass, and it becomes juicy.
If there is not enough time for baking, but you still want to feast on the goose, you can cook a delicious goose broth, and make cutlets from the meat.
Roast is also a great dish. To prepare it, you do not have to buy a whole goose, you can limit yourself to meat for roasts. This dish is perfect for people who like to eat quickly and tasty. You just need to fry the meat with vegetables and spices - and the dish is ready. Potatoes are great for a side dish: they are fast, tasty, and unusual.
Making poultry pate is also a great idea. When cooking, you can use not only the liver. The heart and stomach are great. The beauty of this dish is that you don't have to use fresh offal. The pate will be much healthier and tastier than the purchased one. Having bought a whole carcass, you can cook only one part, and freeze the rest.
Is unusual goose meat good for you? Definitely yes. Goose dishes always bring novelty not only to festive tables, but also to everyday food.