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A large, web-footed, wild or domestic bird prized for its delicious meat. They are very popular in European countries where they are a traditional Christmas favorite. Most of the geese sold in the United States are frozen, so it is important to follow standard safety practices when defrosting. Always defrost a goose in the refrigerator to avoid any problems with the excessive growth of harmful bacteria. Defrosting in the refrigerator may require two days, depending on the size of the bird. Never refreeze a goose after it has been thawed. Geese weighing from 6 to 18 pounds are popular for roasting. They are well suited for roasting because their excessive quantity of fat helps to keep the meat moist while it cooks.
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USDA Nutrition Facts |
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| Serving Size 1 tbsp |
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| Calories 462 |
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| Protein 11g |
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| Total Fat 43g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 0g |
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| Potassium 138mg |
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| Sodium 697mg |
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| Cholesterol 150mg |
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| Serving Size 1 tbsp |
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| Calories 462 |
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| Protein 11g |
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| Total Fat 43g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 0g |
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| Potassium 138mg |
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| Sodium 697mg |
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| Cholesterol 150mg |
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| Serving Size 1 liver |
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| Calories 133 |
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| Protein 16g |
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| Total Fat 4g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 0g |
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| Potassium 230mg |
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| Sodium 140mg |
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| Cholesterol 515mg |
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Goose term - Related Content |
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| A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods. Similar to Duck Fat, Goose Fat is often produced by collecting the fat as ... |
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