Re: Cooking a goose

[Guest guest]

Del-

>I have a goose to cook for Christmas! Never cooked one before. Can

>anyone tell me how? Would I just roast it like a turkey or chicken?

I've had geese several times, and they're incredibly delicious. I like

them even more than ducks. I've roasted them much like ducks and chickens,

but you do have to be aware that they'll spill much, much more fat even

than a duck, so you need a deep enough roasting pan -- and if you don't

want part of your goose fried, you need a rack that's on the high side.

Heidi has in the past suggested getting a roasting pan which is big enough

to span two burners on the stove, putting the goose on relatively high

rack, putting some water in the pan, covering it and steaming the goose for

the first part of its cooking. After the goose is partially cooked, drain

the water into a stock pot, uncover the goose and stick it in the

oven. Then when you strip the goose, put the bones and whatnot in the

stock pot to make soup, and serve or save the meat.

I haven't tried this yet, but I probably will next time. I have a pair of

ultra-cheap enamel roasting pans with high covers that I use for

sausage-making, and they should be the right size for this, even if I can

only use one burner.

-

[Guest guest]

>I have a goose to cook for Christmas! Never cooked one before. Can

>anyone tell me how? Would I just roast it like a turkey or chicken?

>

>Del

I do it like " Chinese chicken " -- parboil it, then bake it at a higher temp.

Nice

crispy skin. You should search the archives if you want the recipe though,

I didn't save it ... I use a big long pan that fits a goose, over 2 burners.

Then after the goose is cooked in the water (steamed, as said,

or just boiled, it doesn't matter) I save the water in a pot, and toss

the giblets and neck and extra fat in there. Also the bones after the

meal, and make stock. When the stock is refrigerated, save the fat.

Goose fat is wonderful for general frying etc.

I like the post that was a few days ago, of cooking duck in orange

juice before baking it ... much like the Chinese chicken idea, only

orange! I'd bet that would work for goose too.

Otherwise ... just bake it. They have so much fat on them that

you really can't lose.

-- Heidi

[Guest guest]

Sounds good to me , thanks! What about seasonings. Can I just go

ahead and season like I would a chicken? Would you put any oil or

butter on it? Minutes per lb same as chicken? What about temp, same

as chicken?

Del

--- In , Idol <Idol@c...>

wrote:

> Del-

>

> >I have a goose to cook for Christmas! Never cooked one before. Can

> >anyone tell me how? Would I just roast it like a turkey or chicken?

>

> I've had geese several times, and they're incredibly delicious. I

like

> them even more than ducks. I've roasted them much like ducks and

chickens,

> but you do have to be aware that they'll spill much, much more fat

even

> than a duck, so you need a deep enough roasting pan -- and if you

don't

> want part of your goose fried, you need a rack that's on the high

side.

>

> Heidi has in the past suggested getting a roasting pan which is big

enough

> to span two burners on the stove, putting the goose on relatively

high

> rack, putting some water in the pan, covering it and steaming the

goose for

> the first part of its cooking. After the goose is partially

cooked, drain

> the water into a stock pot, uncover the goose and stick it in the

> oven. Then when you strip the goose, put the bones and whatnot in

the

> stock pot to make soup, and serve or save the meat.

>

> I haven't tried this yet, but I probably will next time. I have a

pair of

> ultra-cheap enamel roasting pans with high covers that I use for

> sausage-making, and they should be the right size for this, even if

I can

> only use one burner.

>

>

>

>

> -

[Guest guest]

A search for the chinese chicken recipe didn't turn up anything. I

also goggled it and found nothing that sounded like what you did. I

found the duck in O.J. recipe in archives. That does sound good but I

would not want to use O.J. from the groc store and enough fresh to

cover the goose would be too expensive. Do you think I need to

marinate the goose or brine it? How long would it need to be

steamed/parboiled on top of the stove? Also what is " higher temp " . I

AM planning to make stock out of all that doesn't get eaten. I have

got this stock making thing down pat. Making it every week! We are

going through the stock!

Del

>

> >I have a goose to cook for Christmas! Never cooked one before. Can

> >anyone tell me how? Would I just roast it like a turkey or

chicken?

> >

> >Del

>

> I do it like " Chinese chicken " -- parboil it, then bake it at a

higher temp. Nice

> crispy skin. You should search the archives if you want the recipe

though,

> I didn't save it ... I use a big long pan that fits a goose, over 2

burners.

> Then after the goose is cooked in the water (steamed, as said,

> or just boiled, it doesn't matter) I save the water in a pot, and

toss

> the giblets and neck and extra fat in there. Also the bones after

the

> meal, and make stock. When the stock is refrigerated, save the fat.

> Goose fat is wonderful for general frying etc.

>

> I like the post that was a few days ago, of cooking duck in orange

> juice before baking it ... much like the Chinese chicken idea, only

> orange! I'd bet that would work for goose too.

>

> Otherwise ... just bake it. They have so much fat on them that

> you really can't lose.

>

> -- Heidi

[Guest guest]

Heidi-

>Then after the goose is cooked in the water (steamed, as said,

>or just boiled, it doesn't matter)

So an alternate method would be to stick the bird in the stock pot and boil

it for awhile, then take it out and roast it for the duration? Either way,

how do you tell how long to steam or boil it and, after that, how long to

roast it?

>Goose fat is wonderful for general frying etc.

It sure is delicious, but unfortunately I can't really fry much of

anything. Some eggplant every now and then, but because it's a hybrid

substance, butter works best for eggs, and that leaves me very little to

cook in either lard or goose fat -- except for stuff which needs to be

sauteed (or even browned) before going into a soup or a stew or some other

dish.

-

[Guest guest]

>A search for the chinese chicken recipe didn't turn up anything. I

>also goggled it and found nothing that sounded like what you did. I

>found the duck in O.J. recipe in archives. That does sound good but I

>would not want to use O.J. from the groc store and enough fresh to

>cover the goose would be too expensive. Do you think I need to

>marinate the goose or brine it?

I don't. The reason for marinating is to keep it moist, and boiling in salted

water does that fine. Besides, goose is hard to " dry out " -- it's full of fat.

>How long would it need to be

>steamed/parboiled on top of the stove?

Til it looks pretty done. Not so done that it is falling off the bone though.

> Also what is " higher temp " .

Depends how close you want to watch it. You can cook it at 500 and do it

quick, but you have to watch it so it doesn't burn. Remember, it's mostly

cooked, you are just toasting the skin.

>I

>AM planning to make stock out of all that doesn't get eaten. I have

>got this stock making thing down pat. Making it every week! We are

>going through the stock!

I'm out of stock :-( Ok, this is making me hungry ... it's chicken tomorrow for

lunch ..

-- Heidi (see below).

Chinese Chicken

Take a chicken (frozen is ok). Put it in a stock pot. I use a “spaghetti pot”

with an insert, which makes things easier, but any pot that will hold the

chicken will do. If you are using say, a goose, then use a big rectangular pan

or roasting pan, covered with foil if you have no lid and the water doesn’t

cover it. Add the amount of salt and seasoning you would normally to a soup

(salt and poultry seasoning is a good bet, onions/carrots/celery are good too,

and fresh herbs, if you have ‘em). Add the giblets too. Boil the bird until it

is almost done. How long this is depends on if it was frozen or not to start

with.

Meantime, roast some vegies in a roasting pan. If you toss them in oil and

garlic powder and cayenne first, so much the better.

Then remove the chicken and let it cool. When you can handle it, cut down the

breast with kitchen shears, and butterfly the chicken over the cooked vegies. If

the bird was frozen, remove the giblets now and add them back to the stock. If

the bird was not frozen, then while the chicken is roasting, eat the giblets and

neck (Cook’s perogative ... if they don’t make it to the table you don’t have to

fight over them).

Now cook it at a fairly high heat until the skin is crispy.

When the meal is done, add the leftovers and bones back into the stock and boil

some more, adding seasoning if needed. Then strain it and put it in the fridge

for the week’s stock.

Use the leftover meat for tacos, enchiladas, chicken salad, chicken sandwiches,

or cassaroles.

This recipe works for chicken, duck, or goose. Might work for turkey too, but I

like turkey best on the smoker.

-- Heidi

[Guest guest]

:

>>Then after the goose is cooked in the water (steamed, as said,

>>or just boiled, it doesn't matter)

>

>So an alternate method would be to stick the bird in the stock pot and boil

>it for awhile, then take it out and roast it for the duration? Either way,

>how do you tell how long to steam or boil it and, after that, how long to

>roast it?

Well, you don't want to boil it so long that it falls apart. And you want to

cook it

til it is done. How long depends on the bird ... I use my handy cooking

thermometer.

The " boiling " part is very forgiving though ... if it isn't all the way done,

then you

roast it longer. I usually start the boiling when the chicken is frozen, because

I

hate to thaw chicken. When it looks thawed, I take the giblets out, and boil

some more.

>>Goose fat is wonderful for general frying etc.

>

>It sure is delicious, but unfortunately I can't really fry much of

>anything. Some eggplant every now and then, but because it's a hybrid

>substance, butter works best for eggs, and that leaves me very little to

>cook in either lard or goose fat -- except for stuff which needs to be

>sauteed (or even browned) before going into a soup or a stew or some other

>dish.

Well, sometimes the fat ends up going to the chickens for me also. I

do like my hash browns, but I cook a lot less on the WD. I was using it a lot

when I couldn't get CO for a stretch. I freeze it, then break it into pieces

to use as needed. However, I can't eat butter generally, so I don't use

butter for frying, just bacon, goose, or beef fat. We were going through

geese more often when I had run out of beef: now the freezer is full

of beef ...

-- Heidi

[Guest guest]

Heidi-

You salt the boiling/stock water? How much, and how does that work out for

stock? I've never put salt in stock -- until I use the stock to make soup

or something, anyway.

>The reason for marinating is to keep it moist, and boiling in salted

>water does that fine.

-

[Guest guest]

>Heidi-

>

>You salt the boiling/stock water? How much, and how does that work out for

>stock? I've never put salt in stock -- until I use the stock to make soup

>or something, anyway.

>

> -

I salt and spice the water ... poultry seasoning and granulated garlic

are my favorites. Maybe some pepper. Salt helps keep the

stock from growing the more dangerous bacteria, for one thing,

and it makes the chicken taste better for another.

-- Heidi

[Guest guest]

, you took the works right out of my mouth!LOL

So ditto for me!

Del

--- In , Idol <Idol@c...>

wrote:

> Heidi-

>

> You salt the boiling/stock water? How much, and how does that work

out for

> stock? I've never put salt in stock -- until I use the stock to

make soup

> or something, anyway.

>

> >The reason for marinating is to keep it moist, and boiling in

salted

> >water does that fine.

>

>

>

> -