Goose carcass with neck

Description

The goose carcass with neck is a dark gray, firm piece of meat with bones, remnants of skin and fat, with an intense, deep, slightly sweet flavor typical of goose. When cooked for a long time, it releases a rich, essential aroma and creates a gelatinous broth due to the high collagen content from the bones and connective tissue. Nutritionally, it provides high-quality protein, collagen, B vitamins, iron, and zinc, as well as a significant amount of energy-rich fat (both saturated and monounsaturated fatty acids). The broth from the carcass supports joints, skin, and digestion, but it is important to monitor fat intake. It is most commonly used for strong broths, sauces, thick soups, risottos, stews, and for rendering goose fat. Store the carcass in the refrigerator for 1–2 days or tightly wrapped in the freezer for up to 6 months. Thaw in the refrigerator, avoid cross-contamination, and cook thoroughly to obtain a clear, safe broth.