Discussion in 'CycleChat Cafe' started by Brock, 15 Dec 2007.
Anyone else having a goose?
How are you cooking it?
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.
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.
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
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
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
When cooked lift the goose on to a carving dish to rest
for approximately 20 minutes before carving.
Cover loosely with foil.
Apparently my mum's doing a goose for xmas this year. I've never eaten goose before. I did pheasant a few years ago when I lived on a boat.
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.
Amazingly good roast potatoes though!
I wonder what grebe tastes like? Stuffed with it's own young, of course.
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...).
There's some info on goose here
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 ), 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
Follow the excellent advice of Spandex. The only thing I would add is to prick the skin all over with a fork before roasting. This lets out the excess fat.
not as good as fried sloth
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.
Like I said on another thread, you gets what you pay for. Organic free range is the way to go. You'd never want another turkey....or sloth.
Ah, sloth. The algae in it's fur adds a certain piquancy. Not to mention the thrill of playing botulism roulette....
Of course grebe is rather easier to get hold of than sloth.
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