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Goose for Christmas?

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We're having a smaller-than-usual Christmas gathering at our house this year, so we've started thinking goose instead of some other, larger, hunk of beast. Will one goose comfortably feed four hungry adults? And how do I roast it? Should I treat it like a duck? A large chicken? A turkey? Brining or no? Any tips would be greatly appreciated.

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  1. For years I roasted a goose for Christmas dinner and finally switched to leg of lamb because goose is expensive, bony, and kind of tough, and will barely feed four hungry adults. Don't remember the details of the preparation except that I made a rich, pate-like stuffing for it and my husband contributed an amazing sauce from his medieval cookbook. Sorry not to be more help.

    1. Goose is like duck, but a bit larger. A large goose will serve 4 small though rich (if you include the skin, which is sort of the whole point) servings.

      An alternative might be capon: more succulent than a roasting chicken or a turkey.

      1. i made goose for a holiday dinner last year. it was great. i used the recipe from ariane daguin (look on martha stewart's website or food tv) with dried cherries in the sauce. first you braise the goose and then roast it (this is pretty much how most goose recipes go) it served 6 hungry adults with lots of side dishes. it's true, though, there is not a lot of meat on a goose.

        the cook's illustrated website also has a piece on roasting a goose. you have to start that one two days ahead to air dry the skin, i think.

        1. I'm afraid I can't help you on the goose-making strategy, but thought you might enjoy a recent piece by David Leite entitiled "The Goose of Chrismas Past." (You can find it on his website linked below)

          Link: http://www.leitesculinaria.com/

          1 Reply
          1. re: becs

            I had never heard of that website--thanks!!!

          2. There will be servings for four people, but don't forget the sides. You would treat it like a domestic duck; they should have even more fat. If you render out the fat properly, you will have the traditional cooking fat of France. I'm sure there will be more posts about the fat.