Help with cooking a goose please!

Pink.

Hi Cat,

I wouldn't do goose in the slow cooker as it is a very fatty bird, besides I'm not sure you would get a whole goose into the slow cooker. I always stuff goose but it will need to be thoroughly defrosted beforehand. When I last bought a goose from lidl, it came complete with giblets. Use them to make the gravy but save the liver to add to the stuffing mixture. When cooking you'll need to drain the fat off a few times, don't forget to save it...it's great for cooking the roast potatoes in and any leftover fat will keep in the fridge for a few weeks.

There's an existing thread with lots of advice on cooking goose so I'll add your thread to it to keep the suggestions together.

These threads may help too:

reuse goose fat?

Best Soup with Goose Stock

Goose gilbets...


Pink

georgie_boy

WOW - its been a long time since anyone was here,,,

I have a small goose crown on the bone, that I'm just preparing. Most recipes are for things far too big, so bear this in mind, it's only 900gms.
When I roast chicken, I pour boiling water over the skin first (a la Chinese) and was wondering if this is better than browning in a pan first ?
Also, do we score the skin, or not ? I eat all skins so want to enjoy it really crispy.
I have time to cook it slowly - if need be - but I usually eat meat quite rare (except chicken & cheap sausage) so I don't want it to dry out.
As it is so small, maybe frying the breasts might be better ?!
Please; any other advice welcome.
G

bouicca21

Treat as duck - yes, for crispy skin use boiling water but do this way in advance to allow the skin to dry completely.