How do you cook goose?

Question

Any easy suggestions? Thanks :)

Answer 1

Purchase a fat 10 to 12 pound goose, enough to feed about eight people, a few days before you cook it. If it is frozen, buy it a day sooner to let it thaw well.

At least two days before your feast, unwrap the goose and wash it well inside and outside. Remove any extraneous fat from the gut or neck cavities. Cut off the wing tips and save, with the giblets, to make into a stock for sauce (or gravy if you're more comfortable with that).

Prepare the poultry brine in the accompanying recipe and immerse the goose in it. Refrigerate (or use an ice chest, as suggested in the recipe) until the day of the feast. Turn the bird once each day.

About two hours before you start to cook the goose, remove it from the brine and prop it up to drain the interior cavity. Do not rinse the goose.

Preheat the oven to 325 degrees.

Place the goose breast side down on a rack in a roasting pan, and cook in the preheated oven for 1 1/2 hours. Remove the goose from the oven and take it out of the roasting pan. Pour off most of the copious amount of fat, reserving the little brown goodies for the sauce. Put the bird back into the pan, breast side up, and then put it back into the oven to cook for about an hour more, until the thighs move a little freely in the joint. Set aside to rest for 30 minutes before carving while you make the sauce.


Poultry brine
Yields enough brine for a 20-pound turkey or several smaller birds.


2 1/2 gallons water
2 cups kosher salt
1 cup sugar
2 bay leaves
1 bunch fresh thyme or 3 tablespoons dried thyme
1 head garlic separated and peeled
5 whole allspice berries, crushed
4 juniper berries, crushed

Make the brine the night before you intend to brine the poultry.

Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all ingredients and heat until it comes to a boil, stirring occasionally to dissolve the sugar and salt. Cover the container and set aside until the next day.

Put the poultry into the brine and refrigerate for 24 hours. If the bird(s) float to the top, use a plate or other weight to keep it completely submerged in the brine. Several hours before roasting, remove the bird(s) from the brine and drain well, especially from the interior of the. Pat dry and roast in the usual manner.

Note: Most of us do not have enough refrigeration space to hold a large turkey, or several other fowl, in a pot large enough to brine it. A solution is to brine the poultry in an ice chest. Put a couple of bags of ice in the bottom of a large ice chest. Line the chest with a large heavy-duty plastic trash bag. Put the poultry into the bag, breast side down. Pour the brine into the bag until the poultry is entirely submerged. Close the bag around the poultry, and then tie it off with twine, sealing in the brine. Empty one or two more bags of ice on top of the bag of brine. Close the ice chest until the next day when you are ready to roast the poultry.

Answer 2

Roast Goose
Ingredients:
One goose.
Onion stuffing
400 ml (3/4 pint) of good beef stock or gravy,
Apple sauce
Fat for basting.
Method:
Prepare and truss the goose (I love that bit). Put the onion inside the body, baste it well with hot fat, and either roast or bake from 2 - 2 1/2 hours according to size and age. Baste frequently, and , if the surface is not well browned, dredge with flour when the bird is 3/4 cooked. Remove the trussing string, serve on a hot dish, and send the gravy and apple sauce to table in sauce boats.

Time - from 2- 2 1/2 hours.
Seasonable from September to February (look don't worry about the season just get the bird).
Sufficient for 10 persons.
(Also will work with Chicken - but don't expect to feed 10) this comes from http://www.garfnet.org.uk

Answer 3

Fill the goose with nice goodies, pierce the meat and fill with bacon. Spice it up to taste and put in cool oven on a wooden chopping board. Bake for at least 3 hours while constantly covering with butter. Turn the goose around very often. When the goose is crispy and brown, remove from oven. Chuck it away and eat the chopping board. Who want to eat goose ?????

Answer 4

Roast it in the oven as you would a chicken.
You MUST drain the fat off regularly or it WILL be extremely greasy. BUT keep the goose fat as it lovely on your roast potatoes & its £4 a jar in sainsburys, the butcher told us you can keep it jarred for about 4 yrs . prick the skin to help drainage. half way through cooking turn upside down

Answer 5

Stay out to late and forget to call your wife. Your goose will be cooked.

Answer 6

Try the following

Roast Stuffed Goose with Prunes in Armagnac
Ingredients
1 goose with giblets, weighing 10-12 lb (4.5-5.4 kg) (reserve the liver)
Goose Giblet Stock
55 ml (2 fl oz) wine for the gravy

For the apple stuffing:
1½ lb (700 g) Bramley apples, peeled, cored and cut roughly into ½ in (1 cm) slices
8 oz (225 g) ready-to-eat prunes, chopped
1 large onion, roughly chopped
2 tablespoons Armagnac
1/8 level teaspoon ground cloves
¼ level teaspoon ground mace
salt and freshly milled black pepper

For the forcemeat stuffing:
1 Cox's apple, peeled, cored and finely chopped
10 oz (275 g) minced pork or good-quality pork sausagemeat
1 medium onion, finely chopped
2 oz (50 g) fresh breadcrumbs
2 level teaspoons dried sage
salt and freshly milled black pepper

For the prunes in Armagnac:
12 oz (350 g) ready-to-eat prunes
5 fl oz (150 ml) Armagnac
1 pint (570 ml) cold tea
2 oz (50 g) granulated sugar

You can prepare the prunes in Armagnac several days in advance. Soak them overnight in the cold tea, then drain them, barely cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.

Make the apple stuffing by mixing all the ingredients together.

Make the forcemeat stuffing by mixing all the ingredients together with the reserved goose liver, finely chopped.

Pre-heat the oven to gas mark 7, 425°F (220°C). Then begin by placing the forcemeat stuffing into the neck flap end of the goose, pressing it in as far as you can, tucking the neck flap all round it then patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Next, place the apple stuffing in the body cavity as it is – although it looks raw and chunky, after cooking it will collapse to a fluffy mass.

Season the goose well with salt and pepper, lay it on a rack in a roasting tin, then place it in the centre of the pre-heated oven. Give it 30 minutes' initial cooking, then reduce the temperature to gas mark 4, 350°F (180°C) and give it another 3 hours. That is for an 11 lb (5 kg) goose plus stuffing: allow 15 minutes less for 10 lb (4.5 kg); 15 minutes more for 12 lb (5.4 kg).

Meanwhile, make the stock with the giblets.

When the goose is cooked the juices will run clear when you pierce the thickest part of the leg with a skewer. Remove the bird to a serving dish, snap off the wing tips and allow to rest for 20 minutes or so before serving. Drain off the fat from the tin and make a light gravy with the giblet stock and a little wine. Heat the prunes gently in a frying pan, and stand in a warmed dish. Give each person a little of each of the stuffings, and serve the gravy and sauce separately. The nicest vegetable accompaniments would be some crisp roast potatoes and red cabbage.

OR Roast Goose with Forcemeat and Spiced Cranberry and Apple Stuffing

Ingredients
1 x 12-14 lb (5.4-6.5 kg) fresh goose with giblets
2 tablespoons cranberry jelly, to glaze

For the forcemeat stuffing:
2 oz (50 g) fresh breadcrumbs
2 heaped tablespoons fresh chopped parsley
1 level dessertspoon fresh chopped rosemary
6 oz (175 g) onion, finely chopped
1 Cox, Braeburn or similar dessert apple, cored, finely chopped, skin on
8oz (225 g) good-quality minced pork or sausagemeat
goose liver, if available, washed, dried and finely chopped
salt and freshly milled black pepper

For the spiced cranberry and apple stuffing:
9 oz (250 g) cranberries
1½ lb (700 g) Bramley apples, cored and cut into ½ inch (1 cm) chunks, skin on
2 oz (50 g) caster sugar
2 oz (50 g) fresh breadcrumbs
1 large onion, peeled and chopped
1/8 level teaspoon ground cloves or 8 whole cloves, crushed
¼ level teaspoon ground mace
2 tablespoons port
salt and freshly milled black pepper

For the gravy:
5 fl oz (150 ml) white wine
Goose Giblet Stock (click here for recipe)
Pre-heat the oven to gas mark 7, 425°F (220°C).
You will also need a roasting tin 14 x 10 inches (35 x 25.5 cm) with a roasting rack or crumpled foil placed inside.


First make the forcemeat stuffing which can be done very quickly and simply in a food processor. Begin with the breadcrumbs and then add the parsley and rosemary, followed by the onion and apple. Then, when all is finely chopped, add the sausagemeat, goose liver and some salt and pepper, and process a little bit more to combine everything evenly. If you don't have a processor, chop all the ingredients finely and combine them in a bowl.

For the cranberry and apple stuffing, the ingredients simply need to be combined in another bowl.

To stuff the goose, first place the forcemeat stuffing in the neck-flap end of the goose, pressing it in as far as you can and then tucking the neck flap all around it and patting it with your hands to make a nice rounded shape. Then secure the flap underneath with a small skewer or a couple of cocktail sticks.

Next, place the cranberry and apple stuffing in the body cavity – don't worry if it looks a bit raw and chunky; after cooking it will collapse to a lovely fluffy mass. Next, season the goose with salt and pepper, lay it on a rack in the roasting tin (no need to add fat as there will be plenty inside the goose), then place the roasting tin in the centre of the pre-heated oven. Give it 30 minutes' cooking initially, then reduce the temperature to gas mark 4, 350°F (180°C), and roast for another 3 hours for a 12 lb (5.4 kg) goose, or 3½ hours for a 14 lb (6.5 kg) bird.

While the goose is cooking, you can be making Goose Giblet Stock.

When the cooking time is up, heat the cranberry jelly in a small saucepan, brush the skin of the goose all over with the melted jelly and return it to the oven for a further 15 minutes. Then, to test when the goose is cooked, pierce the thickest part of the leg with a skewer – the juices should run clear. Remove it to a warmed serving dish, snap off the wing tips and allow the whole thing to rest for 20-30 minutes before serving.

While that is happening, drain off that excess fat from the tin and make the gravy with the remaining juices, giblet stock and white wine. Season well and serve the goose together with its two stuffings and the gravy handed round separately

Answer 7

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Answer 8

this site has some suggestions, i personally prefer to cook the goose and then eat it cold the next day!
http://www2.jsonline.com/entree/cooking/dec00/goose13121200.asp

Answer 9

I prefer both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.

Answer 10

If perhaps it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.