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Post by nana on May 30, 2021 13:40:04 GMT -5
Literally, I want suggestions for cooking a goose! A friend of ours that raises chickens and turkeys decided to do a few geese this year too. We already have a turkey reserved for Thanksgiving and I went ahead and ordered a goose for Christmas, never mind that I do not know how to cook one. I mean, I’m sure I could manage to season it and make it hot enough so it’s not raw anymore, but I want to do it right.
When I was a kid my mom made roast goose once, as far as I can remember, which came out fine I guess, but what stands out most in my memory was copious amounts of goose grease which was really delicious and my mom used it to fry potatoes, and eggs, and we even had it spread on rye bread like butter. When I was a newlywed in Germany I thought I would roast a Christmas goose myself, and I made the twin neophyte errors of neglecting to take it out of the freezer until the morning of, and then roasting it for too long at too high a temperature to make up for it still being partially frozen when I put it in the oven. I may be the only person who ever served tough, dry goose! (I did have a lot of my own goose grease, though, so not a total loss.) Since then I just have not come across the chance to try again until now. So...ideas, anyone?
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Post by pooka on May 31, 2021 9:13:15 GMT -5
This will certainly make for an interesting Christmas dinner. I've never eaten goose myself. I'd do plenty of research between now & then. From what I've read, cooking geese & ducks are very different from chicken or a turkeys as far as cooking them. Here's one recipe I found online.
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Post by karitx on May 31, 2021 16:57:27 GMT -5
My mom cooked a few for Christmas over the years. She minimally seasoned it (just salt and pepper, as far as I know) and cooked it fairly low (maybe ~325F), but I don't remember the specifics. I do remember the heavenly smell as it roasted and the pure, indulgent deliciousness of the crispy goose skin.
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Post by nana on May 31, 2021 19:00:25 GMT -5
I did a little cursory research myself, and I came across the same recipe you did, Pooka, but it’s a little too involved and labor intensive, what with all the pan searing and carving and in and out of the oven...I also saw a few that recommended dipping the goose in boiling water prior to roasting, but none of them explain why. I hope to take advantage of the low, slow, CWTGTO technique of a Chambers if I can!
Karitx, that crispy goose skin is what I’m dreaming about too! The best part of a Thanksgiving turkey is the crispy edges of the skin. I keep picturing an entire roast goose covered in that skin!!
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Post by nana on Dec 26, 2021 8:28:57 GMT -5
Just a quick report: The goose was succulent and tender, and I roasted it basically the same way as I do a turkey. Marilyn took care of the rest. The skin did not crisp all over, unfortunately, even with a 15 minute uncovered high heat stint at the end. But it was very lean goose! After making the gravy I only had about a half cup of schmalz left over! That’s what I get for buying a healthy, active, free-range bird instead of a factory farmed, force-fed one, I guess. I may be able to render out a bit more from some of the thicker skin pieces today. But get a load of the wishbone, it looks like tusks!
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