Does anyone still cook a goose at xmas?

Question

How do you cook it?

Answer 1

Not where I live as it is too hot! Some people still cling to the traditional Christmas fare but many just have a barbecue or cold lunch. My family like to have it outside under the trees so we just hope it doesn't get so hot that we are uncomfortable.

Answer 2

My grandmother slow-cooked a goose one year (she also had a small turkey since she had so many in for dinner), and I remember the goose was absolutely delicious.

I'm attaching a link for Delia Smith's method for preparing goose. I've used several of her recipes, and the results are always worth the extra ingredients and time.

Answer 3

It's cooked in various ways, by various "chefs" , but for some reason or other, My goose gets cooked every Christmas.

Answer 4

I don't actually 'cook' a goose but by Christmas the day after my goose is usually pretty well done in as in done snockered.

Answer 5

This will be the first time. We thought a national Turkey producer was trustworthy then found some were coming in from Eastern Europe were they aren't all that fussy. Worst of all..this came to light during an Avian Flu enquiry at the premises.

Answer 6

When I was little my mom used to make goose or duck for xmas. It's a lot of work and it's very fatty. I'm making a giant beef rib roast this year.

Try foodnetwork.com for a good recipe!

Answer 7

My mother always slow-cooked goose and duck. I remember she slow-cooked it because it helps makes the meat tender. I've never cooked one myself.

Although, now that I think about it, my hubby is always telling me "Gladys, you've cooked your goose this time", but I think he's talking about something else!

Try this . . .

Answer 8

We had goose every christmas when I was a kid. Mom slow roasted it in the oven and we smelled it all day. Never cooked one myself though.

Answer 9

I must say that I have never eaten goose... at least not to my knowledge. I wouldn't have any idea on how to cook one. Are you giving it a try this year?

Answer 10

I do! It's quite delicious, and easy to prepare, but it is a rather greasy bird, so I recommend a good stuffing, such as one with sausage, onions, and apples, to tuck inside it to sop up some of that extra fat. Just roast it at 350 as you would a hen or turkey. They're rather pretty all perched on your best china platter; they're longer than the turkey or hen and have a bit of a regal air.