2007-11-27 01:44:57 · 30 answers · asked by mandy535755 1 in Food & Drink ➔ Vegetarian & Vegan
Yeah.....ask vegans.......not a good idea
2007-11-27 01:47:44 · answer #1 · answered by mark 7 · 15⤊ 1⤋
Always cook it on a rack over a deep dish.
Don't stuff the cavity - put in a handful of peeled garlic cloves and a couple of quartered lemons. This will "cut through" the fattiness. Make stuffing and cook in a separate dish - it will absorb too much fat inside the bird.
Season the outside and prick the skin with a fork.
Repeat pricking after 15 minutes of cooking.
As the dish fills with fat, pour it into another container and use some for roasting potatoes, and for your gravy roux. It keeps well in the fridge and is lovely on hot toast with salt & pepper. Fabulous instead of butter for goose sandwiches.
Baste the goose from time to time with a mixture of white wine and lemon juice.
2007-11-29 02:19:42 · answer #2 · answered by Veronica Alicia 7 · 1⤊ 4⤋
Chop up some onions and add some sage or thyme and corn bread and cook. Is this goose a store bought or did you get it hunting ? If you got it hunting, pluck it and hang it upside down outside overnight. Good eating. I use shake and bake on rabbit you have to try that Mmmmm...
2007-11-27 11:52:53 · answer #3 · answered by Anonymous · 5⤊ 2⤋
fanatastic choose of food very healthy and nutritious. Roast it stuffed with anything that takes your fancy really. Myself I would concentrate a mixture of herbs including tarragon then mix them with dried crumb and a little white wine. Dont stuff the whole bird just the neck end and always turn the heat up for the last 20mins to crisp the skin. Alternatively when it is cooked (about 20 mins to pound) gets some very hot oil or heat the oil in the raosting tray and spoon oer the skin to crisp. Always serve with a fruit compot or sauce of some sorts the acidity of which will cut through the fattier texture of this beautiful tasting bird.
2007-11-27 20:09:21 · answer #4 · answered by David V 3 · 3⤊ 4⤋
A goose, like a farmed duck has lots of fat under the skin so it can stand a longer, slower cooking time. It continually bastes itself and so stays moist. I would cook a 10 pounder on gas 5 in centre of oven for about 4 to 4.5 hours basting the skin with the juices every 45 minutes or so to get it crisp. As geese vary in the depth of the meat, they do tend to cook at different rates, so test with a skewer after about 3 hours. About half way through cooking you will have to pour off or spoon out the fat that will collect in the roasting dish - you will be surprised how much there is. Don't throw it away - it is the best fat for roast potatoes you will ever get. Goose fat in a jar costs about a fiver so treat it like gold.
As for stuffing I make my own with stale breadcrumbs done in the processor. Add cranberries, chestnuts, parsley or thyme, salt, pepper, a desert spoon of lemon juice, a big knob of butter and enough boiling water to make a stiff paste.
Finally, get a goose from a reliable source - free range if possible. There are some on the market that have been force reared in mainland europe and although they are cheap, they are inferior, tend to be tough, and dry out.
Hope you enjoy.
2007-11-27 02:13:02 · answer #5 · answered by Budge 4 · 6⤊ 6⤋
Roast it as per a chicken or turkey. Stuff it with sage and onion and shove an apple in there as well. Make sure you remove the giblets tho. There is nothing worse than finding a plastic bag full of bird organs in the middle of your Sunday dinner.
2007-11-27 20:05:09 · answer #6 · answered by Big kid 5 · 1⤊ 3⤋
cook the goose in a med/hot oven gas mark 4 or 150deg allow 20Min's per pound and then a extra 20 Min's put a rack in roasting tray place goose on rack, so the juices can run free baste with juices often when nearly cooked prick skin and squeeze the juice from a orange over the top and leave to finish cooking. use any stuffing you prefer.
2007-11-27 07:19:59 · answer #7 · answered by Anonymous · 2⤊ 5⤋
If your cooking a goose....a animal...why the hell are you asking vegitarians?...doesnt make sense now does it.
2007-11-28 04:37:32 · answer #8 · answered by Anonymous · 6⤊ 0⤋
Same cooking times as chicken per weight and heat. Stuff with whatever you fancy but good old sage and onion is nice - better off separate though - easier to tell goose is done that way.
Cook him for the bulk of the time on the breast down on a rack - turn for the last half hour or so and turn heat right up!
2007-11-27 01:47:48 · answer #9 · answered by Sal*UK 7 · 5⤊ 7⤋
lovely answer michael. this question brings tears to my eyes. there is no finer bird than a goose. they are beautiful.
2007-11-27 07:19:17 · answer #10 · answered by Anonymous · 7⤊ 1⤋
I actually agree with Krister.
Gummi Bears sounds like a good idea.
Or maybe Wild Rice.
2007-11-27 03:54:29 · answer #11 · answered by Darkwolf 5 · 3⤊ 3⤋