How do I cook a goose?
I'm thinking about cooking a goose for Christmas -- is cooking a goose like cooking a turkey or a chicken? Just season it and throw it in the oven at 350?
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6 Comments:
Rob a bank, but make sure your face is clearly seen on the security cameras. Then, make sure you write the note you slip to the teller on one of your business cards. When the cops come to arrest you, be sure to punch one in the face.
After all that, you will be surprised to find that your goose is cooked!
(Ok. Now for the non-wise-a** answer. Cooking a goose is just like cooking a turkey or a duck. Prick the skin on the lower breast, legs, and around the wings with a skewer. And be sure to save the fat from the drippings. It's really flavorful.)
DaveFaris at 1:07PM on 12/12/07
I would have to disagree. Cooking a goose is not at all like cooking a turkey or chicken. We cooked double geese for Christmas one year and it was quite an enlightening experience. A goose is by far a much fattier creature and expect your entire abode to have the aroma of goose fat lingering for days. I still recommend doing it for the meat is succulent and you can save the fat for cooking other items. This was the recipe I used..but I am sure there are countless others http://www.epicurious.com/recipes/food/views/14707
izzy's mama at 2:04PM on 12/12/07
Go here. This is the best recipe for goose I've ever seen. I know a few people who have prepared it and it's amazing.
chiff0nade at 2:32PM on 12/12/07
I cook many, many geese a year and I would have to agree with Izzy's mama: Cooking a dark meat bird like goose is very different from cooking a white-meat bird like a chicken or turkey. I have several recipes here, and I would also recommend the Chef2Chef recipe chiff0nade mentions.
Short version: On a domestic goose, you thaw it, pull out the giblets, then remove as much body cavity fat as you can. You should then render out that fat (directions here) and use it to cook with later. Trust me, it is heavenly!
Cook the goose medium-rare. Dry, gray goose meat is not very fun, and like all red-meat birds, it's safe to eat rare. If you can get away from the idea of that perfect, whole, roast bird on the table, I'd recommend taking the goose apart and cooking the breasts separately from the leg/thighs, which need longer cooking. Go for it, and good luck!
HunterAnglerGardenerCook at 5:13PM on 12/12/07
oh sigh... goose is my absolute fave! my mother used to cook them every year and all I really remember from that is a lot of fat draining...
wandabun at 12:06AM on 12/13/07
I would have to agree that roasting a goose is not like a chicken or a duck (well, a duck, maybe...same steaming should be done). Also, I saw the serving yields indicated on several of the receipes posted and, unless it's part of a tasting dinner at one of the ''four star" folks, no way does a 12 # goose yield servings for 8. A 12 pounder just barely serves four people. And that's with all of the courses and sides.
I like the Chef2Chef recipe that was posted earlier, but I used the Jacques Pepin method that was published in the Dec 2005 issue of Food and Wine Magazine (also on their website).
His method calls for steaming the goose, then letting it dry out, uncovered, overnight in the fridge. It does get "goosebumps"!
It's roasted in the oven for about an hour and 30 minutes, then the oven is turned off to cool down with the goose remaining inside.
I made this recipe in 2005 and plan to make it again this year. Unless Jean Georges writes about his method of preparing a goose in his blog this week!
CeCeH at 9:10PM on 12/17/07