Help with cooking a goose please!

Louisa_2

thanks to all for your advice, might try goose but cook a small turkey too just in case there isn't enough meat

Ta
x

Gaia

Lidl frozen goose (4.2kg) reduced from £13.99 to £9.99 in our local shop.

angelavdavis

I was listening to Nigella Lawson on Radio 2 on the drive home tonight and whilst she did admit to not being a fan, she said that unless you are only cooking for two people, that a goose on its own isn't enough - as other posters have mentioned, goose has a large cavity carcass and in addition, once the fat has cooked down (and you will need to drain the fat off half way through to stop it over-spilling in the oven).

Your idea of the turkey as well sounds like a good one - the goose is then the novelty value! Enjoy dinner!!!

oakdale_minx

I've had the easy carve whole goose delivered from Waitrose (a real treat for once!) and it is in its own foil tray. The intstructions say to cook it in the tray, but I always thought goose had to be cooked on a rack?? Because of the fat which comes off it whilst cooking??

Pipkin

Delia says to either place it on a rack in a tray, or scrumple up some tinfoil beneath it to form a home made rack of sorts.

Drain nfat and baste regularly (I'm presuming with it's own fat/juices?).

Not much help, sorry.

Penny-Pincher!!

I had this delivered yesterday too! I am cooking on a rack with tray underneath and will probably need to drain off a couple of times. It does look delish though and cant wait to tuck into it tomorrow.

Merry Xmas:D

PP
xx

Pink.

I cooked a goose a few weeks ago and I would definitely cook it on a rack otherwise it will just fry in the fat rather than roast. Don't forget to save all the goose fat you drain off for roasting potatoes. It keeps for ages in the fridge.

Pink

jobbingmusician

I thought you could more or less sell goose fat on the black market nowadays, due to the demand...:D

oakdale_minx

I'm going to pop it on the rack in the oven,otherwise it will be swimming in its own fats.

organic_wanabe

Two questions, as it seems you have both cooked goose before and I'm a complete beginnner:

I have my goose fat but it is not pure white as a little of the juices strayed in. I presume I just melt it and then when cool put it in the fridge and then skim the white from the top of the jelly. Would that be right? Also when I made my stock I skimmed the fat off that and kept it. Should I do the same with that?

Another query I have - would the goose stock be too overwhelming for asparagus soup? Would it be better for, say, broccoli or cauliflower (both which I have in my fridge at present).

Sorry for all these questions but I've never cooked goose before and I am reluctant to throw anything away.

BTW - thanks for all the help you've been over the year (plus many other contributors). Can't think what I did before I found this Board.

Oh dear, you'll see from the title of this thread that I shouldn't have had that second glass of wine with my meal!!!