2007-01-04 01:54:14 · 13 answers · asked by trevor r 1 in Food & Drink ➔ Cooking & Recipes
The same way that you would roast any type of fowl except cover the top of the goose with tin foil and remove it for the last hour. Also make sure you use something to raise the goose higher in the pan, goose is very fatty and you don`t want to be cooking it in a couple of inches of grease.
2007-01-04 02:00:43 · answer #1 · answered by Hamish 7 · 1⤊ 0⤋
You must roast it on a trivet, as the fat that comes off a goose is mega.
Remove giblets if there is any & place in saucepan with cold water, onion , bay leaf, salt & pepper.
place goos on trivet in pan or do as I did and use a cooling rack over the roasting pan
yeah forgot to say about gravy, make a stock from the giblets & use that for your gravy Yummy
place goose on top & cover with foil
Roast as you would for a chicken, basting & draining off the fat as you go along.
Remove foil for last 15 mins of roasting to crisp the skin.
Make sure you use the goose fat for your roast potatoes, you will never ever want roasties any other way again, thankfully you can now buy goose fat fairly reasonably at most supermarkets but the fat you will get will be sufficient to last you a good few weeks.
2007-01-04 10:04:12 · answer #2 · answered by Denise W 4 · 1⤊ 0⤋
This is how I did my Xmas goose and it was amazing! Nothing complicated either.
48 hours before. Remove giblets etc. Place goose in deep tray on a rack, prick skin all over (helps some of the fat drain out) Now pour over 2 kettles of boiling water. Drain water, leave goose out to dry. I kept in fridge covered by tea towel.
Before cooking. Black pepper inside and over skin. Place lemon cut in 2, apple cut in 2 and onion cut in 2 inside cavity.
Cover loosely with foil. Place in preheated oven at about gas 6 for 20 mins, then turn down to 3 for about a further 2.5 hours. I checked it now and again and did baste it a little. I also removed some of the fat as it was getting dangerous!
Remove foil, turn up heat and leave for another 20 mins.
My goose was about 13lb and was perfect after this cooking time. It did need to rest for a good 30 mins though afterwards.
2007-01-04 10:07:34 · answer #3 · answered by Bellasmum 3 · 1⤊ 0⤋
in foil, in a deep dish, in the oven for 1.5 hours on 190 degrees.
Half way through, pour the meat juice onto your roast potatoes mmmmmm
2007-01-04 09:56:30 · answer #4 · answered by Once B 3 · 1⤊ 0⤋
Do it like a turkey or a duck. It's the same idea just takes longer to cook. Check the juices are clear and it's done.
2007-01-04 10:02:20 · answer #5 · answered by monkeymanelvis 7 · 1⤊ 0⤋
In your oven, alongside some potatoes and pumpkin. Try experimenting with random herbs
2007-01-04 09:56:18 · answer #6 · answered by Matt 2 · 1⤊ 0⤋
roast it like you would with any bird. why not go libray or internet and look up recepies such as a stuffing or something that'll go nice with it
2007-01-08 08:49:15 · answer #7 · answered by Anonymous · 0⤊ 0⤋
At a low temperature, say 130 degrees, for a long time (five hours or so). This will made it wonderfully tender.
2007-01-04 09:56:26 · answer #8 · answered by Anonymous · 0⤊ 1⤋
In the kitchen sink with soapy water
2007-01-04 09:55:30 · answer #9 · answered by Anonymous · 1⤊ 1⤋
Spit roast it on an open fire, mmmmmmm i can nearly taste it..
2007-01-04 09:56:09 · answer #10 · answered by ? 4 · 1⤊ 0⤋