Cooking Goose for Christmas....any top tips ??

[Nicensleazy]

We have decided on Goose this Christmas. Bit of a change and all that. Anyhow, I have never cooked Goose before, any tips would be most welcome! Cheers

 

[Willow]

Keep draining the fat off or you'll stink the house out for weeks. Do it regularly and you can do it without making a big mess. Keep it in the fridge and you will have roast spuds par excellence for months.

I did goose some years ago, can't remember much about it except agree with above and it was yummy. If you don't drain it you'll make one hell of a mess in the oven.

 

[Nicensleazy]

Great advice............THANK YOU XXX

 

[BigonaBianchi]

...we're doing goose as well...best advice...drain the fat regularly...those things are made of it......not as much meat as a turkey so it wont last you a week of goose sandwiches.

 

[Night Train]

Apple and leek stuffing works very well too. You can treat it, flavourwise, as pork.
Keep basting as well as removing the fat to keep it moist. Also you can put it on a rack to stop it soaking in its own juices.
Make sure that it will fit in your oven as it can be a very long bird if you get one big enough to feed an average family. There isn't as much meat on it as on a turkey of similar size due to the amount of fat but the meat is much richer and tastier.
You can rub salt in the skin to make it crisp more if you like eating the skin.

 

[beancounter]

We had goose last year - delicious, but barely fed 5 of us.

9 this year so back to turkey, regrettably.

Enjoy!

bc

 

[mr Mag00]

1 gram of fat per 100g in turkey , goose 20g per 100g, lovely!! cook it on its breasts so the fat from the rest of the brid soak down into breast meat amnd other have said drain regular like

enjoy!

hmmm mouths watering

 

[User482]

I cooked goose last xmas and echo the comments about tipping the fat off. One thing to remember is that the legs might cook more quickly than the rest of the bird. One way to stop them drying out is to shield them with tinfoil.

Boil up the giblets and neck bone (they should be in the cavity in a plastic packet) to make a delicious stock for the gravy. Add crushed juniper berries and plenty of wine.

The spare goose fat will keep in the freezer, and makes the best roast spuds ever.

 

[gratts]

I cooked goose last xmas and echo the comments about tipping the fat off. One thing to remember is that the legs might cook more quickly than the rest of the bird. One way to stop them drying out is to shield them with tinfoil.

Another thing to do is put a piece of string around both the legs and tie them into the body for cooking so they aren't 'extremities'.
I'd like to try goose, but with our family we'd need 2 or 3 I bet

 

[User482]

User482, you're better off not freezing it as it alters the taste. It keeps perfectly well in a jar in the fridge. It's fat after all

I can't say I noticed any difference! The reason I didn't keep it in the fridge (we're talking several months' storage)is that inevitably there would be some small bits of meat/ juices in there, which would go off eventually.

 

[mr Mag00]

strain it and let the fat rise to the top of gravy and scrape the beautiful white fat off!!!!

 

[Greedo]

Have a gander every 20 mins!

 

[mr Mag00]

yeah it took 15 replies!!

 

[Greedo]

Couldn't hold off any longer

yeah it took 15 replies!!

 

[mr Mag00]