BS: Goose Receipt

Subject: RE: BS: Goose Receipt
From: paula t
Date: 06 Dec 07 - 07:33 PM

Hi,

We always have goose for christmas dinner.I stuff it with a halved lemon which is discarded after cooking.Before cooking the goose I wash it thoroughly inside and out, remove visible fat and pierce the skin all over. I then place it, breast side down, on a rack in the roasting tin and cook according to weight. Towards the end of the cooking time I turn the goose breast side up to ensure thorough browning.
It is necessary to empty out the fat from the pan regularly to avoid the meat being greasy.Save it and use it to make the best roast potatoes ever(especially if you score the potatoes almost through, chill them in iced water for about 1 hour and then add salt and crushed garlic to them before cooking!)

Hope this helps.

Subject: RE: BS: Goose Receipt
From: gnu
Date: 06 Dec 07 - 05:21 AM

Couldn't resist.

Subject: RE: BS: Goose Receipt
From: Beer
Date: 05 Dec 07 - 10:41 PM

Thanks Spaw
Oh!, I enjoy reading your threads. Meant to mention it before but forgot.
Beer (adrien)

Subject: RE: BS: Goose Receipt
From: catspaw49
Date: 05 Dec 07 - 10:35 PM

Well next time give your wife a wild goose Beer and I'll bet you each will be a lot happier!

Spaw

Subject: RE: BS: Goose Receipt
From: Beer
Date: 05 Dec 07 - 10:09 PM

Thanks for all the input. It was fun and I will cook one again. My wife also liked it. Not much meet though but enough for a good try for the two of us. This was not a wild goose.

Subject: RE: BS: Goose Receipt
From: gnu
Date: 05 Dec 07 - 04:26 PM

Never had a goose. Now, I had a duck. Went huntin with some buddies and I got two. They cooked them. They ate them... I spit mine out. Never went huntin duck again.

Partridge taste like spruce trees, Bee? Ere ya talkin about Spruce Partrige (Spruce Grouse) er Birch Partridge (Ruffed Grouse)? Fried Birch taken after they are eatin poplar & alder leaves and "buddin" in the Silver Birches and Beeched and such can't be beat. Now, fer a stew, I like a Spruce thrown in with the Birch ta give the stew a "flavour". And, if ya fry thin slices of Spruce after "buddin" in hardwoods, kinda tastes like Virginia Whitetail... tho, that there coulda been influenced by the Lamb's.

Subject: RE: BS: Goose Receipt
From: Bobert
Date: 05 Dec 07 - 09:30 AM

Well, Spawzer, it's a good way to rid yer pond area of the nasty over-populatin' sumabichs... And people will eat jus' about anything...

Subject: RE: BS: Goose Receipt
From: catspaw49
Date: 05 Dec 07 - 04:39 AM

Hey Liz.....Can you dig that? Ron has a goose a week! Whaddaya' think?

Spaw

Subject: RE: BS: Goose Receipt
From: The Fooles Troupe
Date: 05 Dec 07 - 03:34 AM

Thanks bobad for explaing to the uneducated what some of us real cooks already knew - was too busy to do it myself... :-)

Subject: RE: BS: Goose Receipt
From: GUEST,ron
Date: 05 Dec 07 - 03:04 AM

i'm a dumb old farmer (with out that high learnen) who tipes with one finger and killes 50 or more geese a year and eats them and the only way you spoil them is to over cook them and let them get dry

Subject: RE: BS: Goose Receipt
From: catspaw49
Date: 05 Dec 07 - 12:19 AM

What horseshit there Ron......I mean why would I take the cooking advice on the right way to cook a goose froma guy who can't spell right?

Spaw

Subject: RE: BS: Goose Receipt
From: GUEST, ron
Date: 04 Dec 07 - 10:45 PM

A tame goose is very-very fat and not grease if cooked the rite way. a wild goose has about no fat atall and cooked the rite way it is not tough. i just wade 2 breast ( 1# 7 oz. )

Subject: RE: BS: Goose Receipt
From: Beer
Date: 04 Dec 07 - 10:17 PM

Try Loon.
You throw it in a pot of boiling water along with 4 potato size rocks.
After two hours of boiling you take a fork, and if you can puncture the rocks the Loon is cooked. Sounds as if the same is going to happen for me tomorrow.

A friend did tell me that his mother always boiled the goose first as this got a lot of the grease out then she would roast it.

Subject: RE: BS: Goose Receipt
From: Bee-dubya-ell
Date: 04 Dec 07 - 10:06 PM

I am ever so thankful to have happened upon this thread. I've never cooked or eaten a goose, but was actually thinking of buying one for this Christmas. Now I think I'll save myself the trouble and buy a five-gallon bucket of rancid lard instead.

Subject: RE: BS: Goose Receipt
From: GUEST,Peg Leg Pierce, Christmas Pirate
Date: 04 Dec 07 - 09:37 PM

Ye can alwayz gets a pre-roasted goose from these fellerz:

http://roastgoose.com/

Perfect goose every time - no greasy geese disasters

I orderz 'em fer the whole crew every year!

(Jess stickin' me 'head in - going now)

Subject: RE: BS: Goose Receipt
From: Gurney
Date: 04 Dec 07 - 09:19 PM

The only wild goose I ever ate was a Canada Goose. Not exceptionally greasy but very very tough. Like eating a not very tasty hawser.

We minced it in the end. Had to use the fishing groundbait mincer.

Subject: RE: BS: Goose Receipt
From: Bee
Date: 04 Dec 07 - 08:54 PM

Wild geese, though short on edible meat, are the only gamebirds I can handle eating - and I am not normally a picky eater. Partridge always taste like spruce trees, marsh ducks taste like mud, and any fish eating duck will taste and smell of rancid fish. If anyone offers you 'seaducks', say no thanks.

Humans domesticated geese and ducks for good reasons: to prevent them from eating horrible stuff that makes them taste bad!

Subject: RE: BS: Goose Receipt
From: GUEST,michaelr
Date: 04 Dec 07 - 08:38 PM

I,ve bought a few geese, but didn't keep the receipts.

Seriously, both goose fat and the meat from a roasted goose are very, very tasty. But Spaw is correct in saying that there won't be much meat after roasting - not enough for Xmas dinner for more than two people. So unless you get a good deal, as Beer did, it's probably not worth the price.

Cheers,
Michael

Subject: RE: BS: Goose Receipt
From: Bobert
Date: 04 Dec 07 - 08:29 PM

My suggestion is to load up the station wagon and take the famility to KFC or...

...kill 'bout half a dozen of the geeses...

Like folks have said, the goose (wild) is about 110% greese... Accoding to the Wes Ginny Slide Rule that don't leave much fir eatin'... Like, ahhhhh, geese bones... That's about it...

This oughtta go over real big when you invite folks over for geese bones?!?!?!?...

No, really, their ain't much meat left after you cook this sumabich down...

Plus, what is left is all dark meat and gamey... But if that's what you want to do you better have 1 wild goose for about every 3 people... 4 people, tops...

But here's to good news... You won't have no leftovers 'cause yer gonna starve yer guests...

Here's the better news... Next year they won't be back... (lol)...

B~

Subject: RE: BS: Goose Receipt
From: GUEST,ron
Date: 04 Dec 07 - 08:08 PM

years ago my mother made goose grease from the drippings from a goose, it was in a pan in the frig and had like a grease upper 2/3ds mainly grease and the bottom 1/3rd was a black juice, we spred it on toast.   i'm looking for the recipe

Subject: RE: BS: Goose Receipt
From: Bert
Date: 04 Dec 07 - 11:28 AM

The meat itself will not be greasy if - repeat - "you Prick the skin all over, several times while it is cooking to let the grease run out".

And no matter how rancid the grease gets your saddle will always smell better that Spaw's saddle.

Oh and it only works on leather saddles, it won't do a damned thing for them cheapie plastic saddles you get nowadays

And in case you are wondering why bicycle saddles have holes in the top. They did that "Especially for Spaw".

Subject: RE: BS: Goose Receipt
From: bobad
Date: 04 Dec 07 - 10:49 AM

Looks like it's time to dredge up the old holiday chestnut Honky The Christmas Goose by that notable Canadian folk singer, Johnny Bower.

Subject: RE: BS: Goose Receipt
From: wysiwyg
Date: 04 Dec 07 - 10:35 AM

Good trade, Beer!

Go Goose Wings! Why not make Greasy Hotwings? (Red of course)

~S~

Subject: RE: BS: Goose Receipt
From: Peace
Date: 04 Dec 07 - 10:27 AM

Gooses.

Subject: RE: BS: Goose Receipt
From: Beer
Date: 04 Dec 07 - 10:26 AM

Or is it Geese?

Subject: RE: BS: Goose Receipt
From: Beer
Date: 04 Dec 07 - 10:25 AM

Peace
There was no plans for it, but yesterday while in the local grocery I spotted a fellow who I thought was carrying a goose so I asked him, how much for the goose? Oh!, says he. "This is a turkey but I'll go get you you and show you". He comes back and I say, How much/ He replies $49.00. I said forget it. He says " I'll make you a deal, I'll give you 2 for the price of one". I said, still way to much as my wife would not be a happy camper at this price. Get this. He says, "O.K., I'll give you two for $20.00, I've got 5 in the back that I'm stuck with and your the only person who will probably be asking. I should have known better than to order geese in an area where hunting of then is a natural sport". So I bought them and sold one for $12.00 before I made it to the car.
So tomorrow evening it's goose for supper.

Subject: RE: BS: Goose Receipt
From: Liz the Squeak
Date: 04 Dec 07 - 10:11 AM

Someone has to say it, it might as well be me....




I haven't had a good goose for years.


LTS

Subject: RE: BS: Goose Receipt
From: Liz the Squeak
Date: 04 Dec 07 - 10:11 AM

Whilst wandering around Tesco's last week, I noticed jars of white/blonde goosegrease for sale.. I was tempted but managed to resist.

LTS

Subject: RE: BS: Goose Receipt
From: Peace
Date: 04 Dec 07 - 10:04 AM

So, uh, Adrien, ya got yer Christmas goose early did you?

Subject: RE: BS: Goose Receipt
From: Flash Company
Date: 04 Dec 07 - 10:02 AM

The word 'Receipt' for recipe is soo last century but one! Actually though, used on television by the late, lamented Jennifer Patterson on 'Two Fat Ladies' at the end of every programme.
S & I have never cooked a goose (I have been known to goose the cook!), but I recall Gran cooking one in about Christmas 1947 when there was damn all else you could get. I remember quite liking it, although as everyone says, the grease is a problem.
I can vouch for LTS's 'goose grease on brown paper' as a bronchitis cure, it was used in the Mid-Cheshire area for years. Don't think it did any good, but medicine is something to make you suffer, not make you better.

FC

Subject: RE: BS: Goose Receipt
From: Mr Happy
Date: 04 Dec 07 - 09:20 AM

So when you buy something, you're given a recipe with your change?

How novel! 8-)

Subject: RE: BS: Goose Receipt
From: wysiwyg
Date: 04 Dec 07 - 09:16 AM

In some places "receipt" is the word used where most of us would say "recipe." Usage like saying a new "bedroom suit" instead of a "bedroom sweet" (suite).


The apple-prune-brandy-forcemeat approach sounds like a good one. There's a sweet chili sauce I might use, kinda orange marmalady flavors but medium-hot.

The hot-water-dousing to start the runoff sounds good. I could boil one for an hour before roasting.....

The pan-emptying periodically during cooking sounds right.

If I ever have to cook a goose again-- and you never know-- that's what I'll try. At least the brandy can comfort us all if it's still too greasy to eat.

~S~

Subject: RE: BS: Goose Receipt
From: Mr Happy
Date: 04 Dec 07 - 08:59 AM

D'ye mean deceipt?

or re-seat?

Subject: RE: BS: Goose Receipt
From: Mr Happy
Date: 04 Dec 07 - 08:58 AM

Receipt??

Subject: RE: BS: Goose Receipt
From: bobad
Date: 04 Dec 07 - 08:57 AM

Goose fat is not to be disparaged, it is highly prized in some locales, it's all about knowing how to keep and use it:


        
Goose Fat

There are two types of goose fat: brown and blonde.

Brown fat is the fat that you get while roasting a goose; it renders off the goose as a by-product of the roasting.

Blonde (actually more white) fat is rendered in a saucepan.

Either kind is spreadable like butter, and has a smoke point of 375 F / 190 C.

In some parts of France, everyday cooking is still based on goose fat in the way that other parts of Europe rely on butter or oil. It is particularly popular in the Aquitaine, Gascony and Périgord areas of France. In France, it is sold in tins or jars (jars aremore flexible for daily use as they can be re-sealed).

The perception, though, in the UK and in North America is that fats such as goose fats are for lower-end cooks, and that better cooks use oil. However, some English-speaking foodies are slowly discovering goosefat: in the UK, it has been imported from France since 1998, and is being sold in grocery stores such as Sainsbury's.

Jews in northern Europe would use goose fat instead of pork lard; it used to be traditional to cook latkes in goose fat.

Goose Cracklings -- some people like to also include small pieces of skin in with the fat, and cook them until dark brown and crispy and eat as a snack.

Cooking Tips
Goose fat can be used as a spread on bread. Many people swear by goose fat for making roast potatoes with.

To render blonde goose fat: Remove loose fat from the raw goose. Put the fat in a small pot with an equal amount of water, and render over low heat. When it begins to sputter, remove the pan from the heat, pour the liquid into a bowl and let stand to cool. The water will separate off, leaving behind very white goose fat.

Substitutes
Duck fat, schmaltz, or another cooking fat or oil.

Nutrition
Goose fat is 57% monounsaturated fat, 28% saturated fat, 11% polyunsaturated.

Per tablespoon, 11mg cholesterol.

Storage
Refrigerate in a sealed container for up to several months.


See Also
Schmaltz

Subject: RE: BS: Goose Receipt
From: Dave Hanson
Date: 04 Dec 07 - 08:18 AM

In contrast, wild goose isn't very greasy.

eric

Subject: RE: BS: Goose Receipt
From: The Fooles Troupe
Date: 04 Dec 07 - 08:06 AM

Does that mean you are a natural p....

Subject: RE: BS: Goose Receipt
From: catspaw49
Date: 04 Dec 07 - 07:57 AM

Y'all are really into the pricks...........Maybe I am wrong on this goose business. I can be available for prick duty at a moments notice, no pills needed.

Spaw

Subject: RE: BS: Goose Receipt
From: GUEST,Cats
Date: 04 Dec 07 - 07:11 AM

I am having goose on Christmas Day. Before you cook it, prick the skin all over and pour 3 or 4 kettles of boiling water all over the skin very gently. This loosens the fat and makes it come down quickly, getting it to start to run out. Then rub the skin with brandy to dry it and make it crisp. Put the goose on a rack over your tin and make sure you keep emptying the tin so you don't set light to the excess fat. Don't stuff the bird but serve with a baked eating apple, cut in half and cored. Hollow out the top half and stuff with fresh sage stuffing or forcemeat and sage. Into the centre where the core was stuff as many prunes that have been soaked in brandy overnight as you can. Put back together and hold in place with a cocktail stick. Traditionally you serve apples and prunes as well as sage stuffing so this gets all 3 together. Enjoy it.

Subject: RE: BS: Goose Receipt
From: catspaw49
Date: 04 Dec 07 - 06:24 AM

That's because its 99 and 44/100th% FAT Mort! YA' gotta' listen Kid! I can only pass on these genius type tips every so often. But speaking of tips, I bet that's why you even bother with the stuff in general....just a good reason to play with a prick although I can't see what fun a salted prick would be............more than likely painful for the prick's owner..................

So if you cook off the fat, half of what's left is bone so this means that for every 25 pounds of goose you get about 2 ounces of meat! Hellfire, you do better than that witha Big Mac!

I would however like to offer my services to any of the women of the 'Cat who would like to have someone grease their chests. It may be an old wives tale but maybe the old wives were just digging it, ya' know? I hear that rubbing it on your crotch cures flu.

Spaw

Subject: RE: BS: Goose Receipt
From: GUEST,Morti at work
Date: 04 Dec 07 - 05:28 AM

Agreed, goose grease makes the best roasties in the world and it keeps nicely for a year once you have strained all the extraneous crap out of it.

We roast our goose on a rack, stuffed with apple and thyme and breadcrumbs ( delicious!) and prick the skin all over and rub lightly with salt.It is surprising how little meat there is though, for such a big bird so I hope it's a big 'un.

Subject: RE: BS: Goose Receipt
From: Emma B
Date: 04 Dec 07 - 05:19 AM

A Joceline Dimbleby recipe I cooked two years ago and have passed onto friends as an all time favourite -

Glazed goose wirh apples, ginger and green chillies.

The important thing is to remember to remove any obvious lumps of fat and to roast breast-side down on a rack in a large roasting pan.
Place the pieces of goose fat on top and cover the dish with foil.
Heat the ovewn to 180degrees c and cook for 20mins per 500g

There is nothing nicer IMHO than potatoes roasted in goose grease and absoltely nothing worse than the rancid stuff my grandmother kept in a jar for years as a medicinal rub and cure-all.

Subject: RE: BS: Goose Receipt
From: Liz the Squeak
Date: 04 Dec 07 - 03:38 AM

Goose grease is traditionally used for putting on brown paper or red flannel and wrapping around a persons chest when they have bronchitis. Don't ask why, it has no medical value whatsoever but there are still people in the depths of Norfolk and Lincolnshire who swear by it as the only cure.

It's also used as a cooking fat for other, less well lubricated poultry. A relative would smear goose grease over the turkey to prevent it drying out, rather than bacon strips.

Frankly, I'd rather keep the goose as a guard-dog and eat nut roast! (I'm not vegetarian, I just hate turkeys, dead or alive).

LTS

Subject: RE: BS: Goose Receipt
From: The Fooles Troupe
Date: 04 Dec 07 - 12:15 AM

http://en.wikipedia.org/wiki/Roasted_goose

Subject: RE: BS: Goose Receipt
From: Bee
Date: 03 Dec 07 - 11:21 PM

Well, contrary to Susan's taste, I like domestic goose fat - but not a goose swimming in it. Before you even stick it in the pan, look for obvious loose fat deposits (around the openings) and remove them. Roast goose on rack as suggested - I like to flavour mine with apples, quartered.

Now, discard goose (kidding, the goose will taste great): drain the liquid fat from the goose pan through a seive into a container. It will cool to a solid white grease. This fat will be clean, faintly taste of apple, and makes fantastic fluffy biscuits. And is a good hand softener, especially on winter rough skin.

I once got three litres of fat off a single five kilo goose.

Subject: RE: BS: Goose Receipt
From: catspaw49
Date: 03 Dec 07 - 11:15 PM

Go down to your local garage and rent a hydraulic lift that goes up about 6 feet in the air. Then find and oven that the lift will fit in and a pann of equal depth. Place the goose on top of the pan on the arms of the lift and cook it. When done the pan will be filled with goose grease which may have its uses but is totally disgusting and goes rancid quickly. You will have about 97 gallons of this crap from each goose and your bicycle seat will smell to high heavens if you take Bert's suggestion because the grease went bad. Or possibly eating the goose gave you the shits and you crapped all over the bike seat. Maybe both.

In any case, it ain't pretty. My advice? Skip the whole thing. Either let the old gray goose die in the mill pond on its head and throw it out with the trash or ;et it run around the barnyard til it dies of old age or burns its bill off on the electric fence.

Whatever ta' flock you do, don't cook and eat one!!!

Spaw

Subject: RE: BS: Goose Receipt
From: Beer
Date: 03 Dec 07 - 11:02 PM

Thanks Susan that was good of you.
"Go Wings Go"

Subject: RE: BS: Goose Receipt
From: wysiwyg
Date: 03 Dec 07 - 10:57 PM

Goose is very, very greasy. Do not stuff it with anything that you plan to eat. You can stuff it with things to flavor the meat, but discard the stuffing-- trust me and don't even try a bite. I'm not talking about the kind of wonderful grease you get off pork..... Worse than lamb grease.

And that Razzleberry Stuffing in the Scrooge movie? Nuh-uh. Don't fall for it. If you make a stuffing, make it on the side as a dressing, with none of the grease-- use chicken or turkey stock. A tart berry or apple dressing on the side WOULD be good.

Serve the goose with the kinds of highly-flavored, savory things you'd serve with ham. It won't taste anything like ham, but the greasiness will need something to stack up against it. Like if you make green beans, toss in a dash of vinegar with them. No mashed taters. Roast carrots or parsnips would go better.

Be sure the goose is set on a rack high enough to let the grease all drain off as it cooks. let it run off, and discard it all. Do not plan on making gravy with it, either, or deglazing the pan for the dripppings.

Cuz if you do, it will make the goose itself seem quite unpalatable after a taste of the grease.

And I LIKE grease-- but not goose grease.

Greasy like possum, it is.

~Susan

Subject: RE: BS: Goose Receipt
From: Beer
Date: 03 Dec 07 - 10:53 PM

Thanks Bert. I like the boot idea and it makes sense.

Subject: RE: BS: Goose Receipt
From: Bert
Date: 03 Dec 07 - 10:50 PM

When you cook it you need to put it on a rack in the baking pan to keep it out of the grease.

Use sage and onion stuffing.

Prick the skin all over, several times while it is cooking to let the grease run out.

Save the grease for waterproofing your work boots and bicycle saddles.

Enjoy.