Help with cooking a goose please!

Pink.

Hi organic wannabe,

It will be fine if you melt the fat and the white fat will solidify on the top leaving the juices on the bottom. You can do the same with the fat from the stock.

If it's bitsy rather than just juices then what I would do is line a funnel with a piece of kitchen roll and pour the warm (not hot in case you get splashed) fat into the lined funnel and strain it over a bowl. Muslin would probably be the recommended thing to use but as I don't have any I use kitchen roll.

The stock from the goose is good and probably a bit stronger than chicken stock but you could still use it in asparagus soup but perhaps use less than you normally would. Mine's still in the freezer.....I'm saving it for the next time I make Delia's minestrone soup.

Good luck and thank you too for all your input on the OS board this year. :T

Pink

thriftlady_2

I agree with Pink My goose has produced enough fat to last me till next Christmas. don't forget to add the jelly/juices to something - a pie or soup.You can freeze the fat, and use it stright from frozen.

I used my goose stock for a big hearty soup with peas, lentils, barley and veg plus some chopped goose meat. I think it is best suited to this sort of soup rather than a simple one-kind-vegetable soup. Minestrone would be good as Pink suggests.

HTH:)

organic_wanabe

Thank you both for your help (again). I've certainly got my money's worth from the goose. Had the pate today (just followed a chicken pate recipe as suggested, using the liver, onion, cream, brandy, S+P - delicious). Re-heated and strained the fat using sieve and kitchen towel (can't believe how delicious the roasted potatoes are - how did I live without doing them like this!). Used up goose leftovers in a quesidilla. Now just got the soup to tackle. Or I might use some turkey stock for some soup and use the goose stock instead of chicken stock in a recipe I'm doing for Hogmonay - boned chicken thighs wrapped in parma ham, cooked in wine with shallots and button mushrooms.

thriftlady_2

It is really satisfying when you can use up the whole bird to good effect-love the quesadilla idea.
This is what I've done with my goosey this year:)
Roast goose for 7 (+ giblet gravy)
Goose and leftover veg hash for 5
Goose, barley, lentil and veg soup made with goose stock for 5x2
Goose liver pilaff for 5 (2 of the kids picked out the liver:rolleyes: )
Goose pie with remaining meat - not made yet, pencilled in for New Year's Day
Plus loads of tubs of fat in the freezer.

hotcookie101

We are having goose for Christmas dinner this year, (I have never cooked it, or Christmas dinner before but looking forward to it ) and was just wondering if people have any good stuffing recipes to go with it. I usually like breadcrumb stuffings (very boring-breadcrumbs, onions parsley and egg I think, but would need to check) but will happily do sausagemeat if that would go better? Have a hefty supply of herbs in garden, albeit a little frosty at the moment :rolleyes:
Also planning roast spuds, carrots, parsnips (YUMMY goose fat!) and sprouts with pancetta and chestnuts, and gravy of course

Pink.

Hi hotcookie,

This is how I make stuffing for goose:

breadcrumbs
an onion
a little sausage meat (you could probably leave it out and use egg to bind it instead)
salt
pepper
sage
the goose liver finely chopped
two large apples, peeled, cored and diced.

Blitz all ingredients in a food processor. I prefer to stuff the bird but if you intend to cook the stuffing separately don't forget to baste it with the juices from the goose for extra flavour. Sorry I haven't given quantities as I tend to cook by eye rather than stick to a recipe.

These earlier threads may help:

Help with a goose please!

Goose gilbets...

Homemade Stuffing

Pink

Penelope_Penguin

This one is my favourite - and what we'll be having this year

Penny. x

ClaireLR

I've had a look in past threads but I can't find anything specifically relating to what I want to ask!

Basically I've bought a goose "crown" this year (frozen from Lidl's, £12!) as an alternative to Turkey. Normally I cook the turkey with butter under the skin, sage on top and covered in Bacon and foil before removing the foil and bacon half an hour before the end sothat the skin crisps up.

I've never cooked a Goose before so I have no idea where to start, or what flavours (herbs etc) go with it. Im assuming the butter wont be needed as goose is fattier than a turkey right??

Also what cooking times should I use? And can I cook it from frozen or should it be defrosted first??

Thanks!!

Hawthorn

Cooking times SHOULD be on the wrapper......usually so long per pound, then so long after. Yes, defrost thoroughly before cooking. Check the juices are running clear before serving, also.

Penelope_Penguin

I'll add this to the exisitng thred on cooking goose We're having goose for Christmas Day, too :j Don't forget to save the fat for roast potatoes (it'll keep for ages in a cup in the fridge) and you can make a delicious stock from the carcase

Penny. x