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Monday, October 02, 2006

Holiday Cooking Blogger Style

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Roasted Goose

you will need;
1 whole goose (12 lbs {5.4 Kg}) remove the neck giblets, wing tips, and excess fat, and set aside in the fridge for later use in gravy. Remove the wish bone and prick the skin with a trussing needle, all over

8 cups bread stuffing {apple and sage will go with the goose }

Giblet gravy to serve

To prepare;
Bring a large stock pot that is 2/3 full of water, to a boil.
Using rubber gloves to protect your hands, submerge the goose neck end down into the boiling water for one full minute. Goose bumps should appear on the skin. Remove and repeat, submerging the tail end first. Drain the goose and dry, inside and out. Pat with a paper towel. Place the goose breast side up on a flat rack {one inside of a roasting pan} a refrigerate for 24 hours. {you can chill for 48 hours}

Place your oven rack in the low-center position. Pre-heat to 325 F {162c}. Put your stuffing in the neck opening and sew shut with heavy twine. do the same with the tail end {stuff and sew} Season the goose skin with salt and pepper, liberally.

Using a heavy-duty V rack, place the goose breast down over a roasting pan. Roast for 1 ½ hours. Remove and scoop out most of the fat from the pan. {leave the brown bits} Turn the goose, breast side up, and roast for and additional 1 ½ hours, or until the skin has puffed up around the breast bone and the tops of the thighs. Increase oven temp to 400F {204c}. Move the goose and V rack to a jelly roll pan and bake for 15 more minutes, the skin will now be brown and crisp.

Remove the twine and stuffing. Serve stuffing separate.
~~~~~~~~~~~~~~~main dish

Skip the gourmet shops when looking for your Holiday goose. Try contacting your County extension office or your area co-op.


Magi said...

I've never had goose before. It's something I want to try. I love duck. Is it anything like that?

Phelan said...

More like roast beef.

Pamela said...

You must be an amazing cook, cause everyone always says how hard it is to cook goose or duck. I looks wonderful! Thanks :)

Phelan said...

My kids think I am the worst cook ever! Except when it comes to cookies. What most people are complaining about is the grease and skin. The key is to scald, dry and refrigerate, and then increasing the oven temp at the end.

alrescate said...

Will one of the geese be going under the ax or are you planning to stick with the turkey this thanksgiving?

Phelan said...

Nope. The geese that we have are for breeding. Next year we should have our own meat geese. We go through the extension office to find our Christmas goose. Thanksgiving, we still plan on eating that turkey.

Sandra said...

I've had duck before but never goose, is it a similar taste???

Great recipe :) Thanks for sharing :)

Stephanie said...

Sounds good.

Kathleen Marie said...

Wow, I am SUPER impressed. I don't know if I will try this but I am impressed! Blessings Galore!

Phelan said...

Sandra, it tastes more like roast beef than duck, and isn't all dark meat.

Stephanie, it is :D

Kathleen marie, thanks, but it is very simple.

Overwhelmed! said...

I've never tried to make roasted goose before but this recipe seems pretty straight forward. Does your family eat this in place of turkey?

Thanks so much for participating in my Holiday Cooking, Blogger Style recipe exchange. I really do appreciate it!

Brony said...

I've never had goose; perhaps I'll have to give it a try.
Thanks for sharing.

Phelan said...

Overwhelemed! Thanksgiving we have turkey and Christmas is goose. growing up we ate turkey for both holidays.

brony, do, I think its worth it.

teripittman said...

We have Toulouses and we've roasted a few. You can use salt water for a soak as well. Goose grease is probably the most wonderful thing you can have to cook with. It's great for frying potatoes.

Geese are so easy to raise that I'm surprised that more folks don't raise them. We plan to really expand the flock next year.

Phelan said...

I love my geese. I have a breeding pair that the male should be of age this spring. He is an African grey and pore than likely came of age this year, but I didnt want to chance too many rotting eggs. I do almost all my baking with them.

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