Goose for Dinner

[Tog]

I'm a goosy man as well! (wifey aint so keen!! )

A Decent fresh 10-12lb bird will feed 6 but remember all the meat is brown!

Roast up on a trivit after 'forking' the skin to help the fat run out.

Empty the roasting tray every 45mins or so of the fat (you'll have a few pints!) Use some of the Fat on your Roast Spuds for a tasty treat (but don't let the wife see you do it!). (freeze the rest for more yummy spuds later in the year).

Last time I had one, I took the leftovers to my mothers on boxing day where we have a cold meat feast, one sister in law exclaimed it was the best tasting 'roast beef' she had ever had!?

A 'Proper' butcher will let you chose one unplucked and then have it ready later that afternoon but expect to pay £30 for it if you want a real good one.

[John S]

I think the rest have just about said everything on roasting it (apart from regular basting ).... One thing however, keep the fat that comes off the goose and use it for roasting potatoes (I ladle it into ramekins and when it's cool put it in the freezer). If you've never roasted goose before you will be surprised just how much fat you get from one!

 

Something to go with your feast - get some good quality sausages and lean bacon (or streaky, depending on your taste) and wrap one or two rashers round each sausage. Roast them in a hot oven for 30-45 minutes (turning occasionally for even roasting) until the bacon is crisp. You can buy these in packs but they use (IMO) poor quality meat in the sausages. Buy the best for a meal to remember (really, the genuine recipe calls for Parma ham instead of bacon....)

 

Happy cooking

 

PS cut the hard edge of the fat from the bacon first

 

[ 16. December 2004, 12:31 AM: Message edited by: John S ]

[Norrie]

Well, on Monday, I'm off to chop,and hang for a few days, my Turkey ,but its Xmas....we have 8 or 9 of them, but 4 are getting it, they are massive big things,easily 20lb plus, all breast and thighs, we have to kill them and pluck etc etc.....they all are your typical "American " Turkey,black feathers, not the white ones you see on the telly....but,I will let you know how they taste....or mibbes not...depends how things go on the day... Xmas day that is...

[John S]

Can I have the feathers?

[Paul_D]

Goose is infinately better than Turkey in my opinion. Buy a quality, specialist bred one on-line (if you're not now too late for Christmas). Expensive but you won't be disapointed. There are plenty of recipies on the net but I personally have used the one in Delia's Christmas cook book with the Armagnac soaked Prune stuffing for the last couple of years. Yum yum!

[argyll]

If anyone has a Weber type kettle barbeque, then its the nicest way to roast a turkey/goose. Takes almost half the time of an oven (11-12 mins per pound) and it will turn even the most tasteless frozen cheapie Asda turkey into a fantastic tasting meal. Very moist, the absolute business. Once you've tried it, you'll never go back.

 

Here are some tips from the Weber website.

 

http://www.weber.com/bbq/pub/recipe/grilli...101/turkey.aspx

[Alan Stubbs]

The French use goose fat for frying chips - and they are worth the goose for that alone.

 

The flavour of the bird is to my liking, but obviously chacun a son gout

[corydoras]

Alan Stubbs:

The French use goose fat for frying chips - and they are worth the goose for that alone.

 

The flavour of the bird is to my liking, but obviously chacun a son gout      

I had goose in France for Christmas dinner once and it was very good, but there was not much of it, mais le gout c'est tres bon frosty

[spodrokit]

I would love to try goose but the missus won't even entertain the idea , the kids don't like turkey, the wife hates pork so it looks like lamb for me... :confused:

[rob.i]

Thanks everyone for your input Looks like Goose then santa santa santa santa santa