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Goose gilbets...

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I bought a goose on Saturday from Lidl.... lovely it was too.....

I've taken off the meat we didn't eat and frozen that for other meals.

Then, last night, I simmered the carcass with a couple of onions and carrots to get stock (and I'll take all of those lovely little bits of meat out to make soup...)

My question is re the giblets.....

In the giblets bag, there is the LIVER, a KIDNEY, a HEART and something else which I can only presume is the gullet or something...?

I think I can use the liver to add to my spagbol mince to make it a bit richer.....?

What can I do with the heart and kidney...? Can I chop them up and do something similar to the above...?

(with hindsight, I should have put the gullet-thing in with the carcass to make stock as I don't think I would like to cook this.....:eek: )

Any advice / tips will be HUGELY appreciated!

oh - and I got LOADS of fat off it so I'm gonna keep that in the fridge to make my roasties with...

Jayne xxxxxxxxxxxxxxxx
Dogs have owners, CATS have STAFF...
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Comments

  • Ooh I love goose - having one for Christmas. I think though I'd have put the lot apart from the liver which is choice ;) in with the stock. What you could do is make some giblet stock in the same way as you did with the carcase and stick it in the freezer. Alternatively any cat or dog will love them.
  • I thought that someone had mentioned that they were going to use these bits to make a gravy for the next time they had goose - but I'm not sure how! I have one in my freezer for Christmas Day that I might cook the day before and that way I could attempt to make gravy with the bits and pieces to serve on Christmas Day. How did you cook yours? I read over the weekend of someone cooking their one for about 4 hours on a low heat. Do you have to purify the fat that comes off it or is it usable the way it is?

    Sorry - I'm not giving any answers but asking lots of questions.

    Really looking forward to tasting goose as I've never had it before. Made red cabbage yesterday as it is supposed to go very well with goose. It was great and the whole family really enjoyed it.
  • Are the heart and kidney not suitable for me to eat then...? (I have two cats who will eat them if not)

    Organicwanabe
    - sorry, don't know about purifying that fat - I've never heard of it - what is it and how do you do it...?
    - I have a rayburn cooker so I put the goose in - covered with foil - at 10.00 am yesterday and took it out at around 4.00 pm - the meat was falling off the bones... yummy...

    Jayne xxxxx
    Dogs have owners, CATS have STAFF...
  • I read over the weekend of someone cooking their one for about 4 hours on a low heat.
    Eeek ! I wouldn't do that - 15 mins per lb plus 15 mins at 200 C for 30 mins then lower the temp to 180 c.

    The fat is easy to render, pull out any great big chunks from inside the bird and heat in a pan over a low flame. The fat is beautifully clear and any impurities will be easy to strain off. The fat will keep almost indefinitely in the fridge (or you can freeze it).

    I'm not sure there's any advantage to cooking the goose a day early unless you want it cold. For the giblet gravy check out Delia's method for turkey giblet gravy/stock ;)http://www.deliaonline.com/recipes/turkey-giblet-stock,1185,RC.html
  • Are the heart and kidney not suitable for me to eat then...? (I have two cats who will eat them if not)
    Oh, I'm sure they edible, otherwise they'd be no good in the stock ;) What about chopping them up in a pilaff ?
  • - I have a rayburn cooker so I put the goose in - covered with foil - at 10.00 am yesterday and took it out at around 4.00 pm - the meat was falling off the bones... yummy...
    OK, so maybe you can cook it slowly :o :rotfl:
  • Can I please ask how much the goose in Lidl cost??? Also...a totally daft question...what does it taste like:o ?

    I know...I am a total philistine!!! But am looking for an idea other than turkey for Xmas day at a reasonable price:D
    Laughing at my ancient signature...voodoobaby now 10 years old:eek:


  • £13.99 from Lidl (bought last Monday). I think it is supposed to have a meatier flavour than turkey or chicken.
  • My goose was £12.99 from Lidl in Ashton under Lyne, so a whole quid cheaper!

    And I thought it tasted like the dark meat you get on turket drumsticks.....

    Jayne xxxxx
    Dogs have owners, CATS have STAFF...
  • £12.99 up t'north too.

    FYI Its very rich meat so you would probably serve slightly less than you would turkey, but IMHO there's not as much meat on a goose of the same weight as they seem to have a big frame I think.

    that said its lovely, and Ive one for new year ( i do xmas dinner at my MIL's house for 12 in a strange kitchen, with a tiny cooker:eek: )

    pudds
    August 2009 grocery challenge £172.64/,,,,,

    no point in doing grocery challenges, have no money left over to eat :0/
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