Comments on: What to do with a Goose?

By: busy do Holandii

busy do Holandii — Fri, 25 Jun 2010 12:49:17 +0000

This is the best website i’ve ever seen, bookmarked

By: totomix

totomix — Sun, 20 Jun 2010 14:01:06 +0000

Great info, thanks for useful post. I am waiting for more

By: pjpink

pjpink — Tue, 30 Nov 1999 06:00:00 +0000

The goose sounds yummy. The first time (and, so far, last time)I bought a goose we had a horrendous ice storm at Christmas with power (I had an electric oven then)out for almost a week. I've been wanting to give it a go again. Where did you purchase your goose. Fresh or frozen?

By: The "Hungry" Hubby

The "Hungry" Hubby — Tue, 30 Nov 1999 06:00:00 +0000

Well, we didn't have any fire in the kitchen nor any valdez-size oil spill either. It actually felt easier than cooking a turkey. It was very tasty and flavorful but I personally didn't care for the texture of goose meat…but my wife always manages to expand my food horizons!

By: Robin

Robin — Tue, 30 Nov 1999 06:00:00 +0000

I once cooked a goose with my ex-husband for a xmas dinner with a visiting friend going to grad school in WI...
we were 3 jews cooking a goose, what did we know?!!!
Everyone warned us over and over about the amount of fat so we kept pricking the skin and draining off the fat. It was soooooooo
dry, that we couldn't eat it and went out to eat instead! I'd like to try it again sometime! So no recommendations for you here!

By: Veron

Veron — Tue, 30 Nov 1999 06:00:00 +0000

pjpink – I remember that Xmas icestorm, I think it was in '98… I just moved to Richmond. Anyway, I get most of my stuff from this lady I know who has a personal chef license. She gets it from AmBriggs who supplies restaurants with their meats. It was frozen, the supplier said that it was hard getting fresh goose lately.
Robin – Whenever we attempt something new we always tell our guests that pizza delivery is a fall back option .

By: joey

joey — Tue, 30 Nov 1999 06:00:00 +0000

This looks so good! I have never prepared, nor even eaten, goose (just foie gras)...although I can imagine how it's fat with be fantastic on roast potatoes.

Here's another interesting way with goose from a blog I like: http://www.taikinapoika.com/2006/11/13/alsatian-goose-roast-with-cardamom-orange-pears/

By: Veron

Veron — Tue, 30 Nov 1999 06:00:00 +0000

Thanks for the link, Joey! I checked out the blog and it looks like something I will try next. The explanation and pictures are very encouraging and the finished roast goose looks really tasty and succulent.

By: Mark

Mark — Tue, 30 Nov 1999 06:00:00 +0000

That goose sure looks yummy! I can actually hear it telling me "eat me eat me" Cant wait to taste all these. Keep it up sis. Nice pictures Sina!

By: deedee3@fsmail.net

deedee3@fsmail.net — Tue, 30 Nov 1999 06:00:00 +0000

We had 3 geese unfortunately 1 became quite aggressive so my husband had to do the dirty deed and kill it. After plucking and gutting straight away we then hung it in the utility for a couple of days to tenderise the meat. To prepare for the oven I placed it straight on the roasting pan (not on a wire rack). I pricked the goose all over rubbed a good lashing of vegetable oil over the whole body aswell as a good dose of salt all over. I then covered it with 1 layer of foil and popped it in a fan assisted oven at 160 for 2 hours. The goose was absolutely perfect and catered for 7 people. Our goose was around 8 months old and weighed 7 & 1/2 pounds. I had no problems with overspills of fat. I would have no hesitations in cooking a goose again and would recommend it even to a novice cook.