Best Way to Cook a Goose?

25 Dec 03 | self

[VaMarVet]

Our neighbor, who always gives us a cooked ham early every Christmas morning, just brought over a 9 lb goose. Did a Google search - lots of recipes - looking for a traditional Christmas way of preparing this bird. We are having a late dinner - 6 PM. What is the best way to cook a goose?

[VaMarVet]

Merry Christmas and thanks in advance...

[leadpenny]

I thought your goose WAS cooked.

[VaMarVet]

This is series - the only store open close by is WaWa. If I have to cook this goose with any 'fixins' I may have to head uptown.

[leadpenny]

I'd put that sucker in the oven at 350 for about four hours. You might want to try some popcorn stuffing just to make sure it's done.

You know the popcorn stuffing method, right? Put a couple of cups of unpopped popcorn in the cavity. When it blows it's a$$ off, you know it's done.

[leadpenny]

Dave, I see Laz is in the AO. He might have some suggestions?

[VaMarVet]

There is no head, and besides, I don't think geese have teeth.

[skepsel]

Let your wife find lipstick on your color that isn't hers (sorry it was to easy). Merry Christmas!

skepsel

[skepsel]

"color" = collar, sheesh.

skepsel

[skepsel]

to = too, arrgh.

[VaMarVet]

Merry Christmas. Best for 2004 and beyond. Now I am not sure if this thing is a goose or a gander.

[DeaconBenjamin]

Don't worry. What's sauce for the goose is sauce for the gander.

[foolscap]

I've never cooked a goose but I would quess it is not unlike cooking a turkey. I'd do a 350 degree oven and then look up what the internal temp should be and check the bird until the temp was right. Depending on the pounds it could take a few hours. Maybe make a little foil tent for it for at least part of the cooking time so the skin does not get over done.(Yes, there really are other uses for tin foil)

[international american]

Pay close attention here!
Goose recipe:
Boil the goose for 10 minutes in boiling water.Boiling gets rid of excess fat. Add salt, pepper and the 9 Democrat candidates. Pour out the water, and place the Dem candidates in the garbage disposal. Turn on disposal.
Bake at 350 for 2 hours
Serve.Enjoy!!

[jellybean]

Paging Chef Carlo... Food emergency 911... your help is needed here!!

[DoorGunner]

I would cook it this way (especially if it is a wild goose):

Get some onions and (cheap) apples--cut in half or quarters, and fill the goose's chest cavity.

Put in roasting pan with a couple of cups of water.

Cook at 250 or 275 degrees. (The aluminum foil tent is a good idea, but not very "traditional.") [EVERYONE will tell you to roast at a higher temperature, and they are "correct." I find that slower cooking will yeild more tender and moist meat. Your choice.]

After an hour, (temporarily) insert a meat thermometer in breast, not touching bones.

Check every half hour, until it reaches the temperature marked on the thermometer, for "poultry." (185 degrees--if you take it out at 165 degrees, it will be more most and tender).

 

The apples and onions will (theoretically) soak up the disagreeable (to some) flavors. Throw them out.

The goose should be moist, but with little flavor. You may want to make a gravy with the water in the roasting pan. If you do, you will probably want to scoop off the fat, as it carries strong flavor. (In the olden days, people saved the "goose grease," for use in homemade ointments.

I don't know how "traditional" this is, but it will work.

DG

p.s. happy holiday...No, no...I am going to risk saying it...Merry Christmas!!

[carlo3b]

There is a very little difference between a wild goose and a Holiday turkey except the cooking time do to the smaller breasts, and leaner thigh, and a bit more marinating to remove the slight variation in taste.

Old Fashion New England Roasted Goose
Orange-Maple Marinated

This wonderful, old northeastern method of marinating the goose overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.

Marinade:

•  2 cups orange juice
•  1 cup chicken broth
•  1/2 cup pure maple syrup
•  1/4 cup bourbon

Goose:

•  10 - 12 lb. fresh or frozen whole goose, thawed
•  3 oranges, peeled and quartered
•  3 small bay leaves, plus more for garnish (optional)
•  1 teaspoon salt
•  1/4 cup unsifted all-purpose flour
•  Citrus garnish (such as oranges, orange wedges, and kumquats; optional)
•  Fresh thyme leaves (optional)

1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
2) Remove giblets and neck from goose. Rinse goose thoroughly with cold water; pat dry.
3) Place goose in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.

Prepare goose : Heat oven to 325 degrees F.
4) Remove goose from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place goose on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast goose until thermometer registers 180 degrees F -- about 2 hours. (Cover goose loosely with foil if it gets too brown before reaching required temperature.)
6) Remove goose from oven; transfer to serving platter. Remove and discard oranges and bay leaves.

Let goose stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.
Preparing Gravy.
8) When goose has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly. Remember there is a bit more grease in goose than turkey.

Presenting the masterpiece.
Garnish your golden goose with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.

Carving the goose:
9) Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the goose. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick. Slice downward along breastbone and rib cage to remove meat on one half of the goose breast. Cut through goose, removing the wing. Repeat process, removing remaining breast meat and wing. They will be a little smaller than a turkey.
10) Place two goose breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.
Serving: 12

Recipe from;
Holidays in The House of Carlo

---

 Stuffing a la Crockpot

When preparing a specialty goose as in a fancy marinated, it helps to fix your dressing apart from the bird, and healthier as well.
Preparing your dressing in a crockpot allows you to beat the rush on a holiday morning. Making the stuffing in the slow cooker is one less thing to worry about and it takes up less of that valuable oven space.

• 1 cup butter
• 2 cup chopped onion
• 2 cup chopped celery
• 1/4 cup parsley sprigs
• 1 lb fresh button mushrooms, sliced, or 2 x 8 ounce cans mushrooms
• 12 cups bread cubes, day old dried
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoon sage
• 1 teaspoon thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 1/2 cup goose, chicken or turkey broth
• 2 eggs, well beaten

1) Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms.
2) Pour over bread cubes in a very large mixing bowl.
3) Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well.
4) Pack lightly into slow cooker.
Cover and cook on low and cook for 6-8 hours.
Serves 12.

Recipe from, Chef Carlo's upcoming cookbook,
Soup, Sex, and the Single Man

---

Holiday Golden Apples and Yams

"This was so delicious. The three flavors of apples, raisins, and yams combine perfectly and the syrup added just enough sweetness."

• 2 large or 3 medium yams or sweet potatoes
• 2 Golden Delicious apples, peeled, cored, and sliced crosswise into rings
• 1/4 cup firmly packed brown sugar
• 1 teaspoon cornstarch
• 1/8 teaspoon cloves or apple pie spice mix
• 1/2 cup orange juice
• 1 cup Raisins
• 2 tablespoons chopped pecans or walnuts
• 1 cup miniature marshmallows (Optional)

Heat oven to 400 degrees.
1) Bake yams 50 minutes or until soft but still hold their shape. Can also be done in the microwave. Let yams cool enough to handle.
2) Reduce oven to 350 degrees. Peel and slice yams crosswise.
3) In 1 1/2 quart baking dish, alternate apple rings, and yam slices, overlapping edges slightly.
4) In small saucepan, combine sugar, cornstarch and spice; stir in orange juice and raisins, and mix well.
5) Heat orange juice mixture over medium heat, stirring until thickened. Pour over apples and yams. Sprinkle with nuts and bake for 10 minutes, add the marshmallows* and bake for additional 10 minutes or until apples and yams are tender.
* (Optional) You may top with miniature marshmallows, it encourages the kids to taste this. Once they do, it becomes their favorite.

Recipe from, Chef Carlo's,
"Chef Carlo Cooks with Kids"

---

Baked Apple Dumplings Syrup:

•  1 1/2  cups sugar
•  1/4  teaspoon nutmeg
•  1/4  teaspoon cinnamon
•  1/2  cup red hots
•  1/4 cup butter or margarine

Dumpling Crust:

•  2 1/2  cups flour
•  2  teaspoons baking powder
•  1/2  teaspoon salt
•  2/3  cup shortening
•  1/2  cup milk

Apple filling:

•  4  small Granny Smith apples, peeled, cored, and cut into small pieces
•  1/3  cup sugar
•  1/4  teaspoon cinnamon
•  1/4  teaspoon nutmeg

1) Mix syrup ingredients together, except butter.
2) Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from heat. Stir in the butter and set aside.
3) Combine the flour, baking soda, and salt. Cut in the shortening. Add  the milk all at once. Stir just until moistened.
4) Form into a ball. Roll out into an 18 x 12-inch rectangle on a lightly floured surface. Cut into 6-inch squares.
5) Mix apples with the sugar, cinnamon, and nutmeg. Place 1/6 of the apples on center of each square. Moisten edges of dough and fold corners to center top and pinch edges together. Place in a 13 x 9 x 2-inch baking dish.
6) Pour the syrup over the dumplings. Bake at 375°F for 45 minutes or until the apples are tender.
Serves 6

Recipe from,  The one and only;
The Clinton Legacy Cookbook

[carlo3b]

Oops, I just read your post and saw that you were needing the recipe much earlier.. I have been out partying all day and didn't see my ping until returning.. I hope everything went well, and you cooked your goose (that doesn't sound right.. LOL) to perfection.. MERRY CHRISTMAS.. :)

[VaMarVet]

Merry Christmas - thanks for the recipes - we ended up waiting on cooking the goose and headed up to Baltimore instead - family. The goose will be a Sunday meal - late - special meal while watching the Ravens win their division. Thanks again for the recipes...