- Soop Dec 14, 2009 01:29 AM
I really want Goose for xmas dinner this year. Donna wants turkey, but she's having that elsewhere now so I think she'll be ok with goose.
Originally, we were gonna have goose for new years eve with friends, but apparantly goose doesn't feed many people (about 10).
But will I be able to get a goose to feed 2 people? How big a goose will I need?
Errm.. and how much does an average chicken weigh? I need to make sure it will fit in my oven and roasting tray.
Before you roast a goose, do you have a self cleaning oven? No kidding, make sure your oven is clean to start. A 6-8 lb. goose (small goose = large chicken roaster) will serve about 4 people. There isn't a lot of meat on a goose and it's all dark meat. Make sure you use a rack, score the skin 1/8" deep in quite a few places so fat can escape. DO NOT put stuffing in goose, it will be drenched in fat. Stuff goose with onions, apples, celery or citrus. The best part about goose is the lovely fat you will render which can be used to saute delicious potatoes. If you need more instruction, let me know.
Goose is great, but Diane isn't kidding about the self-cleaning oven. If you don't have one you can still proceed so long as the oven is pretty clean to start, and you are willing to clean afterwards.
When I prep a whole bird, I generally prick the goose skin with a barding needle rather than score the skin with a knife (it looks nicer). You can also minimize potential oil flares but adding some water into the bottom of the roasting pan (water should not touch the goose though).
If you're really adventurous, break down the goose. Debone/reassemble the legs with transglutaminase and roast, while the breast goes sous-vide. You make crackling with the goose skin.
Depends on if you want leftovers. If yes, then you'll easily got one at the main supermarkets (my Sainsbury already has frozen in stock). I think they are around 4kg but there's a lot of bone in there - would generously serve 4.
If you just want to eat on Xmas Day, then Lidl (or Aldi) might be worth checking out. Last year, they had crowns - just the two breasts on the bone. Cost was about nine quid and it just did the two of us for a meal (with enough for a next day sandwich). Great tasting meat.
A goose that will feed 2 people is called a duck. And even then you'll have leftovers.
The last goose I cooked was 12 pounds and served eight. Not huge servings, but not stingy, either. With a slightly larger bird and hearty side dishes, I don't see how feeding ten would be a problem unless we're talking about really big eaters.
For size reference, a decent-sized roasting chicken tends to weigh about 6 pounds. It yields a greater percentage of meat, though, so it will serve six.
Others have noted that goose contains a lot of fat. They aren't kidding. I find the best way to deal with this is to prick the skin and steam the goose for at least an hour before roasting, allowing much of the fat to render off the carcass. Much less mess in the oven, and you have immediate access to the fat, which is truly a miracle ingredient.
Good luck, and let us know how you make out!
IME goose is a little darker and richer than duck, but they're far more similar to one another than they are to any other bird. I'd even go so far as to say that the meat of each the two domestic birds is closer to the other than to its wild counterpart.
My primary concern was size. To paraphrase Erma Rombauer, "eternity is two people and a goose."
I'd also go so far as to say that the most common genus of domestic duck, the mallard duck, tastes a lot more like the most common genus of domestic goose, the grey goose, than either does like the less common domestic muscovy duck. I'd say swan is even more similar to grey goose, but that may be because some of the domestic swans are actually just large white geese. The waterfowl family is large and complicated, with swan, goose, and duck indicating size far more than relation.
I also wonder if the domestic and wild duck or goose not tasting as similar as the domestic duck and goose has anything to do with this. I know we have both wild mallard ducks and wild grey geese in the US, but, in my neck of the woods at least, they're not the most common representatives of wild ducks and geese. Many of the other wild ducks and geese around here aren't any more closely related to the grey goose and mallard duck than the two are to each other. I'm not even sure I've ever eaten a wild grey goose or mallard duck, though I've eaten plenty of wild duck and goose.
Goose always seems to me to taste (and look, the cooked meat) rather more like beef than fowl. Quite different from duck. We look for one around 12 lb and have about 5 meals (for 2) from it - roasted and hot, slivered cold in a Chinese salad with some kind of tart fruit, and in pies made with the meat chopped in the food processor and cooked with onions and garlic, in phyllo pastry. You should be able to feed 4-5 people generously with a goose. It's a hassle dragging the roasting pan in and out of the oven every 20 mins or so to pour off the grease that accumulates, which you must save for fried potatoes etc., but l've never had any problems with flareups in the oven. Be sure also to cut off whatever skin isn't eaten, and re-cook it on a rack on a baking tray in a moderate oven until crisp - salted lightly it's irresitible for snacks. (Wish we could get a crown here, much the best part as the rest of the bird is fairly bony and not terribly meaty.)
I plan on a 12-14 lb goose to feed 8-10 (American) people if that is going to be the only protein item. This year we will have multiple protein items and I will be cooking a 12 lber for 16 people.
No one has mentioned that just like a duck you can steam a goose for 45 minutes before you roast it and that will render out a lot of the fat making the cooking much less messy.
When you prepare the goose remove loose fat from inside the cavity and cut off the 2 outside sections of the wings, leaving on the drumette attached. Score or prick holes around thighs, but don’t cut into the meat.
Season as you desire
Put goose breast side up on a V rack, place this is your roasting pan and add water to the pan. Cover pan, either with roasting lid or aluminum foil and simmer the water for about 45 mintues, make sure you don’t boil away water. (After steaming is the best time to remove any pin-feathers that might be present.)
Roasting will take about 2 - 2 ½ hours in a 325 F oven. Once it is done, let the goose REST for 30 minutes, tented with a lid or foil before carving.
re: Splendid Spatula
The smaller ones are uncommon in the US, they are called Gosling or young goose, to some people they are considered a delicacy, personally I think a 12-14 lb goose has more flavor.
Thanks for the info on Julia Child - I have never read any of her cookbooks but remember her on TV and used to tell people she seemed to be very knowledgeable and trustworthy in her techniques. Maybe I will pick up one of her books to take a peek.