My Goose is cooked... - PeachParts Mercedes-Benz Forum

peragro · #1 12-22-2007, 06:09 PM

...or at least I hope it will be on Tuesday.

This year I'm trying for the traditional Christmas Goose for Christmas Dinner.

The local Chinese restaurant here is town is closed on Christmas this year so there is some urgency in getting the bird right the first time.

Now would be the time to share recipes, stories, suggestions, etc...

What's everyone else having for dinner?

t walgamuth · #2 12-22-2007, 06:37 PM

I suggest watching the movie "The Christmas Story" by Jeane Shepard....

Tom W

MTI · #3 12-22-2007, 09:21 PM

If you've never roasted a goose before, then make sure you use a deep pan, at least a couple inches deep and use a v-rack to keep it out of the all the fat that will be rendered out of the bird. Don't use a non-stick pan if you plan on a pan gravy.

Preheat oven to 400. While oven is preheating, prep the goose. Remove all the packaged innards. Cut the neck into small chunks and put it in the bottom of the pan along with some onion and carrot pieces.

Use a fork to pierce the skin but try to minimize piercing the meat. The holes will help the fat to render and make for a crisper skin. Season, stuff loosely with quartered onions and celery. Bind legs with cooking twine.

Start roasting the bird at 400 for half an hour, then reduce to 325. You're looking for an internal temp of 165 at the thigh, which will carryover cook to 170-175 while resting.

With the goose out of the pan resting under a loose foil tent, drain the fat from the pan, remove the neck and vegatables. Make a roux with 1/4 cup of the fat with 1/3 cup all purpose flour. The roux should be ready in a bout 3 minutes, light brown and smelling slightly nutty.

WIth the pan on a stove top, deglaze the pan with a cup of white wine and a half cup of port, scraping up the brown crap in the pan. Add the pan wine mix to the roux and wisk till its thick enough.

LUVMBDiesels · #4 12-22-2007, 09:32 PM

The wife is doing one for Christmas Eve (we are going to a cousin for Xmas dinner)

MTI,
Thanks for the tips...

I will ask her if she has any tips to share.

Botnst · #5 12-22-2007, 09:35 PM

2 specks and a snow today.

peragro · #6 12-22-2007, 10:49 PM

Quote:

Originally Posted by MTI

If you've never roasted a goose before, then make sure you use a deep pan, at least a couple inches deep and use a v-rack to keep it out of the all the fat that will be rendered out of the bird. Don't use a non-stick pan if you plan on a pan gravy.

Preheat oven to 400. While oven is preheating, prep the goose. Remove all the packaged innards. Cut the neck into small chunks and put it in the bottom of the pan along with some onion and carrot pieces.

Use a fork to pierce the skin but try to minimize piercing the meat. The holes will help the fat to render and make for a crisper skin. Season, stuff loosely with quartered onions and celery. Bind legs with cooking twine.

Start roasting the bird at 400 for half an hour, then reduce to 325. You're looking for an internal temp of 165 at the thigh, which will carryover cook to 170-175 while resting.

With the goose out of the pan resting under a loose foil tent, drain the fat from the pan, remove the neck and vegatables. Make a roux with 1/4 cup of the fat with 1/3 cup all purpose flour. The roux should be ready in a bout 3 minutes, light brown and smelling slightly nutty.

WIth the pan on a stove top, deglaze the pan with a cup of white wine and a half cup of port, scraping up the brown crap in the pan. Add the pan wine mix to the roux and wisk till its thick enough.

Yep, this is my first goose experience. Many turkeys; roasted and fried. Thanks for the above tips. We've got a new gas convection oven this year that I'm hoping will help make skin crispy and seal in the juices.

One question though, do you brine a goose similar to brining a turkey? I'm leaning towards not since a goose has much more fat content.

Medmech · #7 12-22-2007, 10:53 PM

Cook it hot and fast in garlic, salt, pepper in a cast iron skillet, discard the goose and eat the skillet.

peragro · #8 12-22-2007, 11:31 PM

Quote:

Originally Posted by Howitzer

Cook it hot and fast in garlic, salt, pepper in a cast iron skillet, discard the goose and eat the skillet.

I have no issues with anemia.

peragro · #9 12-22-2007, 10:46 PM

Quote:

Originally Posted by t walgamuth

I suggest watching the movie "The Christmas Story" by Jeane Shepard....

Tom W

We have no Bumkiss's next door nor do we have hounds. And, the Chinese restaurant is closed on Xmas eve and Xmas (in the event someone else's random dog gets in). So, the goose better get cooked and cooked right to begin with.

I would like a Red Ryder BB gun though...

peragro · #10 12-25-2007, 06:37 PM

Quote:

Originally Posted by t walgamuth

I suggest watching the movie "The Christmas Story" by Jeane Shepard....

Tom W

Just watched "Christmas Story". It's about the 50th time I've seen it. The first time for my 5 and 2 year old. They both watched it intently - with sporadic ventures to and fro to play with various Christmas toys. Surprisingly, neither has asked for a Red Ryder BB gun. Sounds like Cmacadoodle could use one though for his late night poaching festivities...

The goose is in the process of cooking. Dang that's a lot of fat coming out. It looks like the goose has just run a marathon and is sweating profusely into the pan (bad imagery, I'll not be sharing that with the wife and family. I think I'll say it looked like it was raining underneath the goose). So far the skin is getting golden brown. At this rate it'll be dark brown by the time it's done cooking. We'll see...

peragro · #11 12-26-2007, 02:30 AM

Well, goose is cooked and Christmas is about over for this year. Goose was delicious, tasted and looked like beef in some respects. It was very labor intensive. Got a ton of drippings out of it and made up some good stock with the leftovers. Thanks for all the tips here, dinner was a success. Hope everyone else has had as Merry a Christmas as we.

So Merry Christmas to all and as Tiny Tim observed, God bless us Every One.

Mistress · #12 12-27-2007, 11:43 AM

Quote:

Originally Posted by peragro

Well, goose is cooked and Christmas is about over for this year. Goose was delicious, tasted and looked like beef in some respects. It was very labor intensive. Got a ton of drippings out of it and made up some good stock with the leftovers. Thanks for all the tips here, dinner was a success. Hope everyone else has had as Merry a Christmas as we.

So Merry Christmas to all and as Tiny Tim observed, God bless us Every One.

glad it went well.

t walgamuth · #13 12-23-2007, 04:26 PM

those pita nuts are just so goofy! I have talked to folks who think hunting deer is kindof equal to going out in a field and shooting a cow. Having hunted deer myself, they are very sneaky bastards who are about impossible to get a shot at.

A friend has swans and he has a pond out in the boonies. He says if you have a pair of swans you will NOT have any canadians hanging around. The swans will run them off. Course they will run humans off too if they get too close while nesting.

A swan can't kill (at least I don't think so) you but they can make you reallly sorry you got too close to them.

Tom W

peragro · #14 12-23-2007, 04:37 PM

^^Swans are nasty SOBs. They're pretty to look at from afar but God help you if you get close and piss them off (unless you have a shotgun). We used to try and bait them from the little flat boats on the lake. They'd get pretty ticked and give a good chase - actually, they'd catch us pretty easily. I can understand the gooses wanting to stay away.

Dee8go · #15 12-24-2007, 12:28 PM

Shooting Robins in the daytime sounds like a challenge. At night? Wow. I'm impressed.