what is the best way to cook a large goose ?

Answer 1

Roast Goose with Port Gravy
I know you are just looking for an answer on how to cook a goose, but this tells you how with a recipe that I love


"I've made this goose several times, and it is fantastic. A perfect holiday meal!"

Original recipe yield:
10 servings INGREDIENTS

1 (12 pound) fresh goose
3 onions
2 stalks celery
4 slices French bread
2 carrots
1 cup boiling water
1 cup dry white wine
1/4 cup tawny port wine
1/3 cup all-purpose flour
3 cups chicken broth
salt to taste
ground black pepper to taste
DIRECTIONS
Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.
Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.
Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.

Answer 2

in the oven in foil no fat as goose as a lot of fat good 4 rosters cook it gradualy so not the dry the meat out it needs to be golden or at least no red and nice and tender i tend not to cook large goose so might not get the same out come i did with breast of goose but tghats how i cook goose

Answer 3

HAWAIIAN STUFFED WILD GOOSE

Giblets from goose
4 cups bread crumbs
2 med. onions
1 Cup pineapple chopped
2 apples, diced
1/4 tsp. sage
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
1 med. wild goose
2 tbsp. butter


Cook giblets until tender; reserve liquid.

Chop giblets and add to bread crumbs, onions, apples, pineapple and seasonings.

Add liquid from giblets to moisten stuffing.

Place goose in roasting pan and dot with butter.

Bake approximately 20 minutes per pound of goose at 350 degrees.

Baste often. 8-12 servings.

Answer 4

A large oven

Answer 5

If it were, say, 4 miles across. I'd fire some ICBMs at it.
Basting every 5 minutes.

Answer 6

In the oven.

Answer 7

With a lot of time.

Answer 8

In a big fryer!

Answer 9

dead , plucked , and cleaned out , in the oven

Answer 10

I think just as if it was a turkey.