My son has bought me a goose this year, but I have never cooked one. any help please.?

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

I personally have never cooked one but I believe from books and tv programmes they can be very greasy and tough.A recipe from my cook book says :-prick the skin with a fork, rub salt all over the skin place on a tray with a trivet under neath to catch the fat and put half inch water in the tray, A grill pan would be ideal for this,roast for twenty mins at 220Centigrade reduce the heat to 180 centigrade and roast for 15 mins per pound. you must cover the breat with foil or similar throughout the cooking, when the time is up pore off all the juices and then cook for another 20 mins to crisp the skin. Hope it helps babe.make sure to test the juices to see if they run clear so you know it is cooked.

Answer 3

Lucky you, it is the best. Even though they look big there is not a lot of meat on them allow 1lb raw weight per person (I know is sounds a lot).

Wash inside of bird under running water and dry with kitchen paper.
Remove loose fat the inside the cavity.
Weigh and calculate cooking time allowing 20 minutes a lb plus 30 minutes.
Stand on a rack in a roasting tin so the bird does not sit in its fat.
Prick all over with a fork and rub with salt.
Roast at 200c (400F) for the calculated cooking time, draining of the fat from time to time.
Take out and put on board, leave to rest for 20 minutes.

Serve with apple sauce, gravy, peas and roast potatoes cooked in the goose fat., DELICIOUS!!!!

Enjoy and Merry Christmas!!

Answer 4

the best thing you can do is pardon the goose and go out and buy a ham or turkey. the goose is one of the worst tasting things you can cook. I would rather have a carp fish anytime and carp fish you do not even eat

Answer 5

if the goose already killed and everything is normal before you prepare the goose yu have to put some sipice like the all season and some mint after dat put it in the normal fridge two days before cookin to get it flavouir after the two days yu can nnow take from the fridge and live it for about 15minutes and then yu can put it in the oven covered with crown foil.

Answer 6

not a alot different to any other bird but you may need to keep emptying the fat out of the tray and also covering with foil for last 20-30 mins of cooking

Answer 7

From Gourmet Magazine- This is sure to be a winner.

ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING

Stuffing
1/4 cup (1/2 stick) unsalted butter
2 small onions, finely chopped
2 celery stalks, diced
5 garlic cloves, chopped
1 14-ounce bag cubed herbed stuffing mix
1 1/2 tablespoons rubbed or ground dried sage
3/4 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon pepper
1/2 teaspoon Italian Seasoning
2 eggs, beaten to blend
1 cup chicken stock or canned broth

Goose
1 11- to 13-pound goose, fat removed from cavity
1 lemon, halved
3 bacon slices




For stuffing:
Melt butter in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.

For goose:
Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth.

Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately.

Serves 6.

Answer 8

better start reading the advice or" your goose is cooked"

Answer 9

Don`t forget to roast the spuds in goose fat, delicious.

Answer 10

Try a Blast Furnace