Anybody ever made Goose for Christmas dinner?

Question

Thinking of trying it this year. Any cooking tips?

Answer 1

BAKED GOOSE 1

2 Tablespoons white flour
5 medium onions, peeled & quartered
1 cup apple juice
1 large oven cooking bag salt
Pepper

Preheat oven to 350 degrees. Trim goose breasts of all fat, silver skin, connective tissue and especially all steel shot. Slice breasts into 1/4" slices. Combine sliced goose, onions, apple juice,salt and pepper in mixing bowl. Shake flour in large oven cooking bag and place bag in 2 qt. casserole dish. Add the goose mixture to cooking bag, turning the bag to mix the contents. Close bag with nylon tie and make six H" slits in top. Bake 1 1/2 to 2 hours, or until tender. Serve over wild rice or noodles, garnished with fresh parsley. Tastes similar to round steak or beef tips. Serves 5 to 6. Yield: 4 Servings

BAYOU ROAST GOOSE ( My Favorite Recipe)

1 goose, (6- to 8-lbs) giblets reserved
Garlic salt, to taste
Paprika, to taste
1 Carrot, chopped
1-1/2 Celery ribs, chopped
1-1/4 teaspoon Salt
1 Onion, chopped
4 Tablespoons Flour
1 cup Sour cream
4 ounces canned mushrooms

Wipe goose as dry as possible inside and out with paper towels. Season with garlic salt and paprika. Put on a rack in a shallow baking pan and roast, uncovered, at 325 degrees for 1 hour, or until goose is browned and fat is rendered. Pour off liquid fat, reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck, and wing tips in water to cover with carrot, celery, and 1 teaspoon salt. In reserved 3 tablespoons of goose fat cook the onion soft and yellow; stir in 2 tablespoons of the flour, then blend in liquid from the giblets. If necessary, add water to make 1 cup. Stir remaining 2 tablespoons flour into sour cream and then blend into gravy; season with remaining salt, or to taste. Put goose back in roaster and pour gravy and mushrooms over it. Cover roaster and roast for another 2 hours. This recipe yields 6 to 8 servings.

Answer 2

I always roast a goose and a turkey for Christmas..the goose is dark meat only and can be oily, strong flavor, if your family hasn't had one before I would suggest making a favorite main dish for back up.
Soak the goose in a salt water bath the night before, dry well, and tent with foil. I use a mixture of apple and mint jellies durning the last hour of cooking.
a number of years ago I was cooling the X-mas goose on the kitchen counter, and went to take a quick nap before dinner..when I came downstairs I noticed out dog was laying on the floor sighing and tummy pressed down to the tiles...when I went into the kitchen I foungd out why! She had eaten the entire goose! Guess the temptation was just too much! ( she NEVER got on the counter tops before for any reason!)

Answer 3

i have had several it is greasy so it is best to have a rack to let the grease drain so it dont set in it....i stuff mine full of all kinds of veggies carrots parnips onions and celery it dont need to be cut in any fashion as you will discard them....cook at 375 for about 2 1/2 hrs and then cut temp back to 300 and cook for 30 more minutes ...you wont need to baste it at all as it is almost self basting.....oh yeah cover with salt and pepper and the inside cavity also.....i like to serve mine with simmered greens and roast potatoes... and a cranberry sauce for the goose that is 1 pkg of fresh cranberries and can of crushed pineapple and a spoonful of ginger and about 1 cup of brown sugar and maybe a little more and 1/2 stick butter and reduce to a thick sauce...serve on side for goose........

Answer 4

Yes! This is the recipe that my grama gave me. It's not too bad at all. Cheers,

Alsatian Roast Goose Recipe








Alsatian Roast Goose


Ingredients:

1 fresh goose, 11-12 lbs.
2-1/2 lbs. sweet apples, peeled, cored, and cut into 3/4-inch pieces, about 6 cups
1 cup each peeled and roughly chopped carrots, celery, and celery root
8 small pears, peeled but with the stems left intact
zest of 2 well-washed or organic oranges
1/2 tsp. ground cardamom
3 cups low-salt chicken stock, homemade or canned
3 cups white Alsatian wine, Gewürztraminer, for example

Instructions:

At least one day in advance, wash the goose inside and out. With a cleaver, chop off the first joint of both wings and reserve them along with the neck, the heart, and the gizzards.

Save the liver for another use. Pull all the excess white fat from the goose's cavity and reserve. Cut off the neck skin flap, leaving only a few inches of it.

Brine and pierce the goose.

Preheat the oven to 425°F (220°C).

Choose a heavy roasting pan just large enough to hold the goose comfortably on the diagonal. (Mine measures 12 inches by 15 inches, is nonstick, and works perfectly.) Cut half the reserved fat into 1/2-inch pieces and melt it in the roasting pan over medium high heat on the stove top.

Rub a little fresh black pepper into the cavity of the goose. Add the cubed apples but do not crowd them. Pull together the 2 skin flaps at the opening, push short skewers or even toothpicks through them, and secure the skin by lacing with string. (Or loosely sew the opening shut.) Wrap and tie 2 separate lengths of string around the goose's body, 1 around the breast to keep the wing joints close to the body, the other around the fattest part of the drumsticks.

Remove the solids from the melted fat and brown the goose on all sides, regulating the heat to avoid burning the fat. This will take between 20 minutes and 1/2 hour. Balance the goose on the sides of the roasting pan or hold it by the drumsticks to get at irregular surfaces. Meanwhile, chop the reserved neck, wingtips, and innards into 1-inch pieces.

When the goose is nicely browned, remove from the heat, set the goose on its back, and scatter the pieces of neck and wing around it. Slide the roasting pan into the preheated oven and roast for 1/2 hour, basting after 10 and 20 minutes. Pour and spoon off the fat into a bowl; I like to use 1- and 2-quart Pyrex measuring cups for all tasks like this. Scatter the vegetables and pears around the goose. Moisten them with a little of the goose fat you have just removed and roast for 15 minutes. Using a bulb baster or a spoon, remove as much of the fat from the pan as you can.

Sprinkle the orange zest and ground cardamom over the pears, pour half the stock and half the wine over them, and return to the oven for 15 minutes. Lower the heat to 300°F (175°C), pour the rest of the wine and stock over the goose, and roast for about an hour longer (removing the pears to a baking dish after a half hour), until the thighs reach 170°F (75°C) on an instant-read thermometer thrust into the thickest part of the meat.

Remove the roasting pan from the oven. Turn the heat up to 400°F (205°C) again. Lift the goose to a plate and immediately remove the apple stuffing to the baking dish holding the pears. Strain the roasting liquid into a saucepan, skim off most of the fat, and reduce to about 1 cup on the stovetop. Wipe out the roasting pan and put the goose back into the oven for 15 minutes to crisp its skin. Spoon a little goose fat and some of the half-reduced roasting liquid over the pears and the apple stuffing and put them in the oven with the goose to rewarm and brown slightly.

Let the goose rest for 20 minutes and serve on a large platter, surrounded by the little roast pears and the apple stuffing.

Note: This general method appears in published recipes by Alsatian chefs such as Christine Ferber and Antoine Westerman. The brining is mine (a mixture of soft, warm spices popular both in Alsace and, at Christmastime, throughout northern Europe). The fruit garnish and confidential hints are Christine's; the apple stuffing is a lighter, traditional Alsatian alternative to the more common, heavyweight ground pork and veal mixture that would have enabled this goose to satisfy 12 celebrants.

Answer 5

My mom makes goose every year and her recipe differs lightly each year...but, the "secret" to the recipe is that she cooks it in a brown paper bag...basic grocery bag...it keeps the moistness in!

Answer 6

Cook it in an oven bag because they tend to dry out quickly......

Savory Roast Goose with Apple
Reynolds Oven Bag, Large Size
1 tablespoon flour
1 cup apple juice
1/2 cup chopped apple
1/2 cup chopped onion
6 pound wild goose
Salt and pepper to taste
1 teaspoon dried sage
1 medium apple, quartered
1 large onion, peeled and quartered
1 tablespoon butter, softened
1/3 cup currant jelly
Flour

PREHEAT oven to 325°F. Shake flour in Reynolds Oven Bag; place in large 2-inch deep roasting pan.

ADD apple juice, apple and chopped onion to bag; squeeze bag to blend in flour. Sprinkle goose cavity with salt, pepper and sage; add apple and onion quarters. If desired, close cavity with skewers; tie legs together. Place goose in oven bag.

SPREAD butter over breast; sprinkle with salt and pepper. Spread jelly over breast.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 2 to 2 1/2 hours or until tender. Skim fat from broth in bag. In saucepan, use 2 tablespoons flour for each cup of broth. Stir in broth. Bring to a boil, stirring until thickened. Serve over goose. Serve over goose.
http://www.alcoa.com/reynoldskitchens/en/recipes/recipe_search.asp?Step=ShowRecipe&RecipeID=1341

Answer 7

"Goose with Potato Stuffing" - 8 servings

4 large potatoes; quartered
1/2 cup butter or margarine
2 medium onions; chopped
2 stalks celery; chopped
6 slices bread; cubed
3 eggs
1/2 cup chopped parsley
2 tsp. salt
1 tsp. thyme leaves; crushed
1 tsp. marjoram leaves; crushed
1/2 tsp. pepper
1 (8-lb.) goose

1) In 2-quart saucepan, place potatoes; add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until fork-tender. Drain.
2) Meanwhile, in 10" skillet over medium-high heat, in hot butter; cook onions and celery until tender.
3) In large bowl with mixer at low speed, beat potatoes with onion mixture until fluffy. Beating at medium speed, add bread cubes, eggs, parsley, salt, thyme, marjoram and pepper; beat until well mixed.
4) Remove neck and giblets from inside goose (use giblets and neck for broth if desired). Discard fat from body cavity. Rinse goose with running cold water; drain well. With goose breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
5) Spoon stuffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs; with fork, prick skin. On rack in roasting pan, place goose breast-side up. Insert meat thermometer into thickest part of meat between breast and thigh, not touching bone.
6) Roast uncovered at 350* about 2 1/2 hours until thermometer reads 190* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste with pan drippings and spoon off fat occasionally during roasting.
7) Remove goose from oven; let stand 15 minutes for easier carving.
(TIP: If you purchase a frozen goose, thaw it before stuffing.)

(Potato Dressing: Prepare stuffing as above in steps 1 through 3. Spoon stuffing into buttered 1 1/2-quart casserole; dot with 1 tbsp. butter or margarine. Bake at 350* - 35 minutes.)

Answer 8

goose doesnt really have much flavor i even tryed basting it

Answer 9

No, but my mom cooked one once and I didn't like it. It's all dark meat.