How do I cook a goose?
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!
Website: http://Cece-corner.blogspot.com
Location: Bayonne
About: I love food--I love to read about it, research it, cook it and eat it. And, sometimes dine out to eat it. Since I have a full time job, my cooking is limited to the weekends.
Favorite foods: Fish, fish, fish, and more fish, or anything that swims.
Last bite on earth: Fish