Roast Goose

[Jamie]

I attempted a roast goose this year for Christmas.

I went exactly by the instructions but by the time it was done the meat was pulling from the bone and it looked terrible. While it tasted great, it was not something one could present at the table.

Anyone else have this problem?

[thaigerd]

Depending on the size between 2-3 hours at about 160 degrees.

For how long did you roast your bird?

Gerd

[tutsiwarrior]

my ex tried roasting a goose in Brighton one Xmas and it was a disaster...there is a lot of fat and you have to be prepared to dispose of it, make gravy, do whatever...

it is a big bird and cooking temps and duration weigh in heavily, check out Gerd's advice...makes turkey look like a 3 pound chicken...also a proper roasting pan and other implements to handle it are important.

meself, I'd prefer a plate of roast pork tacos (carnitas...yum)

Edited December 26, 2006 by tutsiwarrior

[Jamie]

It was a little over 13 lbs. Even after being in the oven for a bit over 2 hours the bird was beginning to fall apart. The skin was still rubbery and it definitely was not ready at that point. Maybe it had something to do with the fact I did not stuff it? I was using a pretty good roasting pan and rack.

[The Dan Sai Kid]

What does goose taste like? Is it like duck?

[tutsiwarrior]

from what you describe, it sounds like the oven temperature was incorrect...not hard to do with the primitive equipment available in Thailand...Thais would have cooked it whole stove top inna wok...

Gerd?

Edited December 26, 2006 by tutsiwarrior

[thaigerd]

Strange, very strange for me..........

After 2 hours falling apart, never ever happened to me or saw it. I have made thousands of geese in my prof. life as a chef.

Are you sure it was a goose?

From where did you get the goose?

Gerd

[Buckwheat]

I attempted a roast goose this year for Christmas.

I went exactly by the instructions but by the time it was done the meat was pulling from the bone and it looked terrible. While it tasted great, it was not something one could present at the table.

Anyone else have this problem?

Did you cook it wrapped in foil?

[libya 115]

A goose is very fatty; you needed to cut away the large chunks of fat from the neck and internally prior to cooking.

The goose should have been run-right-through several times with a steel skewer and jabbed all over with the tines of a strong fork.

The fat will run out of these holes during cooking.

The goose should be placed on a roasting pan which should have about 2cm of water in the base. This water helps flush the fat out the bird during cooking at 350F and 23 minutes per pound of goose.

Edited December 26, 2006 by libya 115

[Rinrada]

From Mrs Beeton....

For those trying goose for the first time — perhaps at Christmas or to celebrate an important family

anniversary — then a traditionally roasted bird is likely to meet initial expectations. When deciding

on the weight, remember that goose meat is of a high density and so will satisfy in smaller portions

than that of other poultry. As a rough guide, one pound per person should be allowed for when

buying an oven-ready fresh goose.

The goose-fat delusion. Work carried out by ADAS, the independent food research consultants, shows that today’s geese have a lower fat content than beef or lamb. This confounds the myth

contained in old reference books that geese can be excessively fatty. Better still, the fat that

geese do produce, contains a high proportion of the beneficial mono unsaturated and essential

fatty acids with the less welcome saturated fats representing a lower factor. The fat drained off

during cooking is ideal for roasting potatoes and in other vegetables — to the point where it is

now marketed in its own right as a specialist culinary ingredient.

Traditional roast goose with sage and onion stuffing.

Remove giblets from the goose, wash, place in pan and cover with water.

Add a bay leaf and a few peppercorns, bring to boil and simmer for two hours.

Strain and keep stock for gravy.

Discard giblets. (All this can be done the day before.)

Wipe inside of goose and fill with sage and onion stuffing – don’t pack too tightly. (To keep the stuffing secure, skewer bird and truss with clean string.)

Place goose in roasting tin — rub with a little salt and sprinkle with flour.

Prick the fat glands under each wing of the goose and the one next to the parson’s nose.

Place in centre of oven preheated to reg 6 (gas); 400F / 200C for 20 minutes to crisp the skin.

Cover goose with foil or grease-proof paper to prevent excess browning, but remove this

for final 20 minutes if necessary.

Lower heat to ‘moderate’ — Gas 4; 350F / 180C for remainder of cooking time.

(20 minutes to each lb/450g in weight after stuffing, plus a further 20 minutes)

Remove goose and place on warmed dish.

Make gravy using giblet stock and onion liquor preserved from preparation of the stuffing.

[Rinrada]

[steve w]

i cooked a goose yesterday ,12lb.

prick it all over with a fork and rub salt into the skin,do not add any extra oil or fat to it . roasted for 3 hours at about 180 c .

the skin was like as crispy as a peking duck,the meat good and the fat drained off from the tray(3 times) made the best best roast tatties ever!

[Jamie]

It was a goose. I got it from the grocery store. I cut all excess fat from both ends and poked holes in the skin on both sides. I also put a bit of water in the roasting pan as per recommendations I found in a cook book.

I think I will have to try again. Easter is just around the corner now.