Have any of you made roast goose? I am considering it for this Thanksgiving or more likely, Christmas, and want to know what problems people have encountered.
Including the problem of "Y'know, I don't think I like goose all that much."
Update: The recipes are about as straightforward as you can imagine. "Put some citrus in the cavity and take it out later. Cook it in a bath of shallow water, skimming the fat as you go. Don't overcook. Let it sit for a while."
6 comments:
Goose is very fatty. A 12 lb goose doesn't feed as many people as you'd think, as there's so much fat in it. I gather the fat can be used for other things, so be ready to store extra fat.
If I were to cook it, I'd look to the Brits: https://www.bbc.co.uk/food/roast_goose
https://www.bbcgoodfood.com/recipes/raymonds-roast-goose?IGNORE_GEO_REDIRECT_GLOBAL=true&v=1842117387
I would look for a butcher who has experience preparing and selling goose (geese?)
My mother in law was a magnificent cook, but she did not use written recipes, so I can't pass that on.
A turkey is much easier.
Julia Child says (in her book) that goose is the best of all poultry. (She put it better than that, I'm just paraphrasing)
I've wanted to try one for a long time, but I'm not overwhelmed by my available sources, so it hasn't happened yet.
ABSOLUTELY don't let any part of the goose extend past the edge of the roasting pan. It's a very fatty bird and it drips. Goose fat + oven surface = smoke and soot.
Good to know
By the same token, take the advice of Alexandre Dumas, Père, a man who knew about eating, which he encoded in The Three Musketeers:
“And what bastion is it?” asked a dragoon, with his saber run through a goose which he was taking to be cooked....
“Stop a bit,” said the dragoon, placing his saber like a spit upon the two large iron dogs which held the firebrands in the chimney, “stop a bit, I am in it. You cursed host! a dripping pan immediately, that I may not lose a drop of the fat of this estimable bird.”
“You was right,” said the Swiss; “goose grease is kood with basdry.”
Reserve the grease! It is excellent for dipping 'pastry,' or for numerous other cooking uses. You can fry in it, bake with it, and it's quite delicious.
Yes, if I ever got my hands on some goose fat, I would roast some potatoes. It would kick my normally-excellent recipe up into michelin-star territory.
Post a Comment