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BS: I have a goose, now what do I do?
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Subject: BS: I have a goose, now what do I do? From: Hollowfox Date: 26 Jan 13 - 12:50 PM I have never roasted a goose before, but I have one now. Beyond the Basic Roasting Rules, does anybody have any tips or suggestions (herbs and spices to use, etc.(?) |
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Subject: RE: BS: I have a goose, now what do I do? From: Charmion Date: 26 Jan 13 - 01:17 PM Sage and onion is the traditional approach. That said, I suggest that you Google around for goose recipes before you do anything irrevocable. Be aware that you need to remove rendered fat from the roasting pan at intervals, and the fat is valuable, so you need appropriate tools -- I use a basting syringe and a stainless steel bowl. Also, I hope it's not cold where you are. An open window is desirable. |
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Subject: RE: BS: I have a goose, now what do I do? From: wysiwyg Date: 26 Jan 13 - 01:23 PM Fat, yes, this is going to be oozing with fat and it will soak into any dressing you use, forever.... with all the "taste" you may or may not enjoy.... you might want to think of the dressing as a flavorant for the meat more than as a dish to serve guests. Have fun with it! ~Susan |
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Subject: RE: BS: I have a goose, now what do I do? From: MMario Date: 26 Jan 13 - 01:36 PM prick the skin ALL over with a sharp fork or the tip of a knife (not deep - just breaking the skin) this will help the fat to render - and there is a LOT of fat. |
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Subject: RE: BS: I have a goose, now what do I do? From: Janie Date: 26 Jan 13 - 01:36 PM Have never fixed or eaten goose. Will follow this thread with interest. |
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Subject: RE: BS: I have a goose, now what do I do? From: Megan L Date: 26 Jan 13 - 01:43 PM This is quite similar to the way my husband taught me to prepare the goose. Roast goose with apples |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,999 Date: 26 Jan 13 - 02:59 PM This will get you started. |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,Charmion's brother Andrew Date: 26 Jan 13 - 03:03 PM You will want to be ready to silence your smoke alarms. It is very had to cook goose without setting them off. |
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Subject: RE: BS: I have a goose, now what do I do? From: Bert Date: 26 Jan 13 - 03:07 PM Place it on a rack in the roasting pan so that it doesn't sit in the grease. As Mmario says, prick it all over with a fork. You must do that several times while it is cooking because the holes will sometimes close. You want the fat to run down the outside and not soak into the meat. As Charmion says, sage and onion dressing, preferably home made. Save the grease for waterproofing your winter boots. |
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Subject: RE: BS: I have a goose, now what do I do? From: katlaughing Date: 26 Jan 13 - 06:46 PM oh, i thought you meant a live one... |
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Subject: RE: BS: I have a goose, now what do I do? From: Little Hawk Date: 26 Jan 13 - 06:59 PM Not sure about the goose, but I have discovered how to cook a duck properly. Slowwwwwly, that's how. 4 hours at only 300 degrees F., raise the duck up on a rack so the fat can drain off. Collect the fat and save it. Turn the duck over each hour on the hour. Same deal with poking all the little holes in the skin to let the fat run out. Since the duck takes 4 hours, I'm thinking the goose will take more, because it's larger. Maybe 5 or 6 hours. |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,CS Date: 27 Jan 13 - 04:05 AM We cooked a goose one Xmas, and following suggestions like those on here, were so eager to prick it and drain off all the fat that it actually ended up being really dry! Tastes a bit like a cross between lamb and turkey. But lamb is tastier IMO. Rather expensive for what you get too! Good luck with it though, maybe your experience will be better than mine were! |
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Subject: RE: BS: I have a goose, now what do I do? From: MarkS Date: 27 Jan 13 - 10:09 AM Thinly slice some potatos. A half hour or so before you will be done, add the potatos to the leftover goose fat (after having emptied the pan a few times along the way) in the bottom of the pan, and fry them up. Adjust time slightly if necessary (depends on how hot your baking oven is) - then drain, salt, and enjoy. Nothing beats potatos fried in goose (or duck) fat. Mark |
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Subject: RE: BS: I have a goose, now what do I do? From: SINSULL Date: 27 Jan 13 - 10:11 AM Oh for heaven's sake! I thought you meant a live one and was going to suggest a mate for him. Roast it but be ready for copious smoky fat drippings. SINS |
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Subject: RE: BS: I have a goose, now what do I do? From: Stilly River Sage Date: 27 Jan 13 - 11:26 AM Like Janie I'll enjoy this goose vicariously. I've been roasting turkeys for years and I have to say without reservation that the best one I have ever baked was this year. Brined overnight in a simple mix (none of this fussy stuff Emeril and others use) and then baking it breast down for an hour and turning it over to finish. Basting, covered parts, all worked and then it rested for at least 45 minutes. So this is a goose thread and I won't go into more turkey chat except to advise that anything you roast benefits from a generous resting period when it's out of the oven. It results in a juicier better consistency of meat. SRS |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,Peter Date: 27 Jan 13 - 11:34 AM Bert beat me to it. Use a rack otherwise the bottom quarter will be deep fried rather than roasted. |
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Subject: RE: BS: I have a goose, now what do I do? From: Bee-dubya-ell Date: 27 Jan 13 - 12:46 PM I have a nearly overwhelming desire to start a copycat thread called "I have an ass, now what do I do?" But I ain't a gonna do it. Nope. No sir. Not me. |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,999 Date: 27 Jan 13 - 12:52 PM Isn't that where one is traditionally goosed? |
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Subject: RE: BS: I have a goose, now what do I do? From: Stilly River Sage Date: 27 Jan 13 - 03:43 PM Zing! |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,leeneia Date: 28 Jan 13 - 12:33 PM Hollowfox, it's been two days. Have you cooked it yet? If not, there's an important question. Is this a domestic goose or a wild one, shot by a hunter? If so, your first step may involve s powerful magnet. My brother once served a wild goose he had shot and roasted. It was like eating inner tubes. I believe that if a goose is wild, it must be braised or stewed. |
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Subject: RE: BS: I have a goose, now what do I do? From: Little Hawk Date: 28 Jan 13 - 05:03 PM You haven't realized the full possibilities of roasting until you're roasted a young Allosaurus. Never mind the mature ones, they're too tough. |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,999 Date: 28 Jan 13 - 05:21 PM Get gnu to show ya how a slow cooker works. It'll make those old dinos tender as over cooked potatoes. |
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Subject: RE: BS: I have a goose, now what do I do? From: ranger1 Date: 28 Jan 13 - 05:33 PM I have had the most evil desire to start a copycat thread titled: "I've been goosed, now what do I do?" Hopefully, putting it here will exorcise that evil desire. |
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Subject: RE: BS: I have a goose, now what do I do? From: Jeri Date: 28 Jan 13 - 05:47 PM One big thing with the slow cooker is to not even touch it until it's been in the right amount of time. Of course, I can't resist stirring and tasting when it's almost done. I made a monster bird stock a couple weeks ago, with the Thanksgiving turkey carcass (thanks Tom & Linn), a roasted chicken carcass and some other bits. I throw them in a bag in the freezer until I get ready to cook them down, then chill the stock and skim the fat off. I have little bowls of frozen killer stock, should pop them in the slow cooker with veggies and, probably, chicken. I somehow don't think goose would go well in a slow cooker, but there are smarter slow cookers than I. A friend of my moms (a gourmet cook)had us over for goose on Thanksgiving one year. One secret of his was to remove a lot (but not all) of the little bunches of fat before roasting. It definitely wasn't greasy, and was very, very tasty. I doubt I'd ever get hungry enough to eat an allosaurus. At least not a whole one. |
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Subject: RE: BS: I have a goose, now what do I do? From: Stilly River Sage Date: 28 Jan 13 - 08:58 PM What does goose taste like? SRS |
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Subject: RE: BS: I have a goose, now what do I do? From: Bee-dubya-ell Date: 28 Jan 13 - 09:18 PM I doubt I'd ever get hungry enough to eat an allosaurus. At least not a whole one. But if you don't eat the whole thing, it's not an allosaurus. It's a halfosuarus, a thirdosaurus, or maybe a three-quarterosaurus |
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Subject: RE: BS: I have a goose, now what do I do? From: Janie Date: 28 Jan 13 - 10:41 PM There are differences, I'm sure - well - what I mean to say is- I imagine- among having a goose, having goosed, and having been goosed. The differences are probably not related to verb tense. |
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Subject: RE: BS: I have a goose, now what do I do? From: Amos Date: 29 Jan 13 - 12:44 AM What you do, of course, depends on how you feel about the gooser. If you don't know or like same, a full-swing smack across the jaw is in order. If you do know and like him, select from a range of appropriate simpers, shrieks, giggles or counter-geese. A |
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Subject: RE: BS: I have a goose, now what do I do? From: Bee-dubya-ell Date: 29 Jan 13 - 03:02 PM If a ram is a sheep, and an ass is a donkey, then why is a ram in the ass a goose? |
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Subject: RE: BS: I have a goose, now what do I do? From: Janie Date: 29 Jan 13 - 08:53 PM 5 years old. Neighbors had a pet duck. Mr. Marshall. Mr. Marshall was fond of chasing us kids down the road or across the yard when we aggravated him enough, nipping painfully at our little round fleeing cheeks. Glad he wasn't a goose. |
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Subject: RE: BS: I have a goose, now what do I do? From: Pete Jennings Date: 30 Jan 13 - 01:07 PM Late seventies, sister brought her cats back from Sydney (I kid you not). I collected them from Heathrow and drove them to quarantine cattery near Kidderminster. Said cattery had a flock of geese in the same field, which didn't take too kindly to strangers. Now that was interesting... |
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Subject: RE: BS: I have a goose, now what do I do? From: Stilly River Sage Date: 02 Feb 13 - 10:14 AM How did the bird turn out? |
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Subject: RE: BS: I have a goose, now what do I do? From: McGrath of Harlow Date: 02 Feb 13 - 10:19 AM Sounds like the first line of a song. |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,999 Date: 02 Feb 13 - 11:10 AM How did the bird turn out? Was there ever any question? Was there ever any doubt? When you took the feathers off 'er, Did you cook 'er, scoff 'er, boff 'er, Would you tell us how the bird turned out? |
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Subject: RE: BS: I have a goose, now what do I do? From: Amos Date: 02 Feb 13 - 11:16 AM Bravo! |
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Subject: RE: BS: I have a goose, now what do I do? From: GUEST,leeneia Date: 02 Feb 13 - 08:18 PM Hollowfox, the original poster, has not been heard from again. I hope we didn't poison him or blow up the kitchen or something. I was curious and wanted to know how the whole thing turned out. |
