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Goose

Goose: Main Image

Storing

Store fresh goose in its original wrapping, over-wrapped with aluminum foil to catch leakage. Store in the coldest part of the refrigerator. Raw goose can be refrigerated for two days. To store cooked goose, remove meat from the bone, wrap meat in plastic or foil, and keep it in the coldest part of the refrigerator for no more than three days. Freeze fresh goose if you do not plan to cook it within two days of purchase. Store in original wrapping over-wrapped with foil, or wrap in foil or freezer bags. Be sure to press the air out of the package before freezing. Frozen goose can be stored in the freezer for six months. Cooked goose may be frozen in the same manner, unless the dish is made with sauce or gravy. In that case, pack meat tightly in a rigid container and freeze. Thaw goose in the refrigerator; never thaw at room temperature. In the refrigerator a whole goose will thaw within 24 to 36 hours. Goose may also be thawed by immersing in cold water. Leave goose in original unbroken wrappings, or place it in a watertight bag, and immerse in cold water, changing the water every 30 minutes. Goose will thaw in about three hours. For quick-thawing of raw or cooked goose, use the microwave at the Defrost or Medium-Low setting, according to the manufacturer’s directions. Turn the goose as it thaws, between zaps; take care the goose does not begin to cook. If cooked goose is not served immediately, either keep it hot, between 140 and 160°F (60 and 71°C), or refrigerate it at 40°F (4.4°C) or lower. When transporting cooked goose to another dining site, place it in an insulated container or ice chest until ready to eat.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.


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