How do you cook a Christmas goose?

How do you cook a Christmas goose?

I'm probably going to do prime rib, but I must admit I'm tempted by the idea of cooking a goose for Christmas... any buying or preparation tips? Or on collecting the goose grüss for later use?

I just used a Julia Childs recipe several years ago and it worked out fine. . I would do some research as to how to cut the leg tendons from the inside of the cavity before you cook the bird. Carving a goose is a challenge to say the least.

Hi,

This may be an anecdote on how not to cook a goose:

In my other life, friends in Moscow decided it would be fun to cook a goose. It was a tiny gas oven with the goose overwhelming it. They went to baste the goose, when the goose grease tipped into the flame. A firey explosion at least three to four feet tall came from the oven and instantly quenched itself. The person hovering closest to it lost her eyebrows. There was a dark cloud and odor of burnt grease that hung over the kitchen. I witnessed the whole event from the kitchen table. While the potential was there for a far worse event. We laughed nervously, pour off the goose fat, then continued cooking the beast.

Whatever you do, manage the goose drippings and wear cotton, because at least if it catches fire it won't cling to your body and heat up more like synthetics. Sorry to sound like the Fire Marshall, but that evening left a very vivid impression.

Regards,

Never had Goose, does it taste good?

Hi,

The most difficult part of roast goose is dealing with the fat. You want to render as much fat as possible to assure a crisp skin. (You also want to save that fat, it is wonderful for sauteing.) There are a few ways to prep your bird to help this process.

Almost all good recipes begin with a fully thawed goose, neck, giblets, wing tips, wishbone and excess fat removed. Rinse well and dry. Prick the skin all over without piercing the flesh. At this point, you may allow the goose to air dry overnight.

The Nov. 1994 Cook's Illustrated had a recipe by Stephen Schmidt that is excellent. This was adapted for the following article in the New York Times. Link to Stephen Schmidt's Roast Goose

This recipe has you blanch the bird in rapidly boiling water. (Use rubber gloves and dip one end at a time for about a minute each.) Then the bird rests in your fridge for two days before roasting. The result is very fast fat rendering, lots of nice fat, a very clean kitchen, no smoke, no sweat and a beautiful bird. I have used this recipe a number of times with great success.

You can use the flavoring or stuffing that you prefer. (I like citrus)

Good luck,

Tim

ps: Did I tell you that this is the only recipe that assures a clean kitchen?

Here is a recipe:

Christmas Goose with Raisin Stuffing (http://www.recipe4living.com/Recipes/Re ... x?id=26808)

Your family will love this special recipe for the holidays.

Ingredients

1 lg. yellow onion, chopped
1 lg. tart apple, chopped
1/4 + 1/3 separate C. chicken broth
6 C. toasted fresh bread crumbs
1/2 C. chopped raisins
1/4 C. slivered almonds; toasted
1/4 C. minced parsley
1 tsp. dried sage leaves
1/4 tsp. salt
1/4 tsp. black pepper
1 7-8 lb. goose, giblets removed

Directions

In a small saucepan, combine the onion, apple, and 1/4 C. broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender. In a large mixing bowl, combine onion mixture, breadcrumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 C. broth with breadcrumb mixture. Preheat the oven to 350 degrees. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-qt. casserole; cover and refrigerate. Roast goose for 2-2 1/2 hours or until the thermometer registers 175 degrees, drain fat often. Bake the covered casserole of stuffing along side the goose during the last 30 minutes of roasting. Let the goose stand for 15-20 minutes. Carve the goose and discard the skin.

Yield: 6 servings

chew,

I believe that's your website, right? The recipe gets 25 chef hats! Sounds impressive, but I have to ask - what does that mean?

Kenny

edited to note that I answered my own question. Answer: not much. When I first accessed the recipe and navigated past all the distracting ads, I noticed that the recipe had 24 chef hats. I had the opportunity to rate it myself, so I gave it the lowest possible rating, a one out of 5 (I don't like dried sage, and 175 degrees is an overcooked goose). When I was done, the recipe had 25 chef hats instead of 24, increasing its rank at the top of the goose recipe list.