To save it by melting it down, or render- ing it, cut it into smaller chunks, put it in a saucepan over low heat, and warm it gently until the fat turns into a golden liquid. Never thaw a goose at room temperature, since spoilage may occur in thawed portions while the inside is still frozen solid. Properly cooked, goose meat is rich and juicy without being greasy. Excellent sharp detailed photo of this Water Pipit. Hello Omer, This little one looks quite hilarious!! Ducks, geese, turkeys, and chickens that are raised for meat are often much fatter than wild birds, but that weight gain is deliberately managed to increase farmers' profits by creating more meat to sell.
Best regards, Svetlana.
Let's hear it for the fat bird of the barley
Happy birthday to you Hello Omer, Seems like a cold day with the puffy plumage! My husband grew up enjoying rendered goose fat, spread on bread and sprinkled with a little salt. Excellent work, I like the expression of the bird very much. What an unusual pose you caught this little fella in. Not all of those cached seeds or nuts are eaten, and cached seeds are responsible for many new trees and shrubs each year. I thigh she eat at McDonald!