Goose for Xmas dinner?

COOKING YOUR GOOSE

What you will need
A large, deep, meat tin with a trivet or rack if possible,
but not essential, foil, salt and pepper and the stuffing
of your choice.

Storing
Remove the giblets and the body cavity fat.
Store the giblets and the goose separately in the fridge.
Frozen birds must be allowed to thaw thoroughly before
cooking, following the instructions on the packaging.

Roasting
Allow 15 minutes per 450g / 1lb plus 20 minutes.
Do not overcook.
Approximate time: 4.50kg / 10lb = 3 hours 5.40kg /
12lb = 3.5 hours.
Oven 200oC / 400oF / Gas mark 6 / Aga top right hand
oven.

Method
Place the giblets in 2.2 litres / 4 pints of water.
Bring to the boil and then simmer gently for approx
1 hour with the lid on.
Strain and thicken the stock to make the gravy.
Prick the skin, rub salt and pepper over the skin.
Stuff the goose with your favourite stuffing, or as
an alternative fill the body cavity with chopped
apple and herbs of your choice and cook the stuffing
separately in a dish.
To prevent burning wrap legs in foil and also cover
with some of the fat.
Place the goose on a trivet or rack in the meat tin
breast side up.
Cover meat tin with foil and place in pre-heated oven.
After the first hour baste the goose and make sure
the legs are still covered and that the skin is not
burning.
Pour off surplus fat into a container.
For the last half to threequarters of an hour uncover
the breast to brown and baste again, pouring off the
surplus fat.
When cooked lift the goose on to a carving dish to rest
for approximately 20 minutes before carving.
Cover loosely with foil.
 
don't hold your breath. Geese used to be cheap (but not as in chirpychirpycheepcheep), and the fat was cheering in the days before central heating and electric lights. A miserable flavour, with amazing amounts of rather greasy fat. Take your own sandwiches.
 

Fab Foodie

hanging-on in quiet desperation ...
simon l& and a half said:
don't hold your breath. Geese used to be cheap (but not as in chirpychirpycheepcheep), and the fat was cheering in the days before central heating and electric lights. A miserable flavour, with amazing amounts of rather greasy fat. Take your own sandwiches.
Can't agree!

Goose is marvellous, waaaay better than Turkey. Goose is succulent and flavoured..a roast Turkey rarely is.
The fat is excellent for spuds of course and can be stored quite a while. It's not particularly unhealthy as fats go either.
Need something "tart" to go alongside the goose, cooked red cabbage, roasted pear or apple. Had roast Goose breast in Germany last week. Bloody marvellous.

(Unfortunately we are at the MIL's for Xmas and it's back to Turkey...:tongue::sad::tongue:).
 

Panter

Just call me Chris...
laurence said:
*quivers*

*sobs*

*hides*
LMAO :tongue:

There's some info on goose here :tongue:
 
OP
Brock

Brock

Senior Member
Location
Kent
simon l& and a half said:
don't hold your breath. Geese used to be cheap (but not as in chirpychirpycheepcheep), and the fat was cheering in the days before central heating and electric lights. A miserable flavour, with amazing amounts of rather greasy fat. Take your own sandwiches.
Well I'm REALLY looking forward to it now!
As far as I recall I haven't ever eaten goose, so the good lady is doing one for us at my request ( and expense :tongue: ), have seen various preparation tips ranging from 'just bung it in, it'll take care of itself' to various hypodermic liposuction type faffery.. I just wondered if there was any experience here.
She's doing a prune and port stuffing with it, which sounds suitable.
I'm looking forward to trying something new anyway :tongue:
 

Cycling Naturalist

Legendary Member
Location
Llangollen
simon l& and a half said:
don't hold your breath. Geese used to be cheap (but not as in chirpychirpycheepcheep), and the fat was cheering in the days before central heating and electric lights. A miserable flavour, with amazing amounts of rather greasy fat. Take your own sandwiches.
Hmmm..........I tend to agree. I recall spending £22 on a goose that proved to be just about enough for two adults and two children, and was rather less tasty than the standard brace of pheasants for a fiver.
 
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