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The perfect Weihnachtsgans aka crispy, juicy goose...

Gotcha.

No, I don't know how to make this happen, but I am absolutely certain that the well-informed hounds I hold in such high esteem may have a pointer or two :-D

Bought a 7 lb. fresh goose (alas - sans giblets) @the local farmer's market and am hoping to feast on a crispy skinned, non too fatty, juicy bird on xmas eve.

Is there a way to do it low and slow without having to fuss about it much? Because here's the catch - I've got some silly early eve get together, and was hoping to throw the goose in before I leave, and then just take it out of the oven when I get back. Lazy? Totally. But that's how it's gonna have to go down that night.

I made the 5 hour duck before (not particularly impressed), I've seen recipes where the goose needs to be dried in the fridge for 24 hours - no problem.

But then people mention having to baste the goose with its own fat (having some goose fat afterwards is an extra bonus) while cooking it, and .... well, I won't be around. I suppose I could leave the man at home to tend to the bird, but -

Long story short - any success stories with goose?

TIA.

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  1. Seriously... no goose eaters or goose cooks out there in houndland? That's a bummer.

    1 Reply
    1. re: linguafood

      Saw Jamie Oliver make a goose on his Christmas special last week that looked insanely good. Here's the recipe he used:

      http://www.ecollo.com/post/2007/12/Ja...

      Sadly I have never cooked a goose of my own, but I hope you get some good tips from the other 'hounds! Happy holidays!

    2. Okay, since nobody else is piping up... I've only done one goose, but have roast a few ducks, and they're similar, right?

      I don't see any reason you can't do a verrrry slow roast - 250 or 275 - then crank the heat up to crisp the skin when you get home. The main thing is to avoid overcooking but render as much fat as possible, and a slow roast should do a good job of that.

      I've never worried about basting. Not chicken, not duck, not goose. Especially since you've already got so much fat to start with, dry heat should crisp it up very nicely.

      Especially because you'll be roasting it when you're out of the house, I would brine the bird. I've brined the last few ducks I've cooked, and IMO it really improves the breast meat.

      Good luck, and let us know how it turns out!

      1. Here are a few threads on the subject:

        http://chowhound.chow.com/topics/751316
        http://chowhound.chow.com/topics/558387

        They may be able to help! I'm planning to cook a Christmas goose with a friend for the first time ever this weekend! I'll let you know how it goes.

        1. I've cooked quite a few and usually just prick them all over and roast at 275-300 for a couple of hours (on a rack over a deep roasting pan, from which I pour the copious fat every 20 mins or so), then let them go at that temp until pretty much done (pouring off more fat if it accumulates), then raise the temp to 375 or so for 30 mins to crisp. I never baste anything. I wouldn't stuff a goose because it gets greasy - I put an onion and an apple, and some garlic and peppercorns, salt, inside before roasting.
          I'm doing a 14 pounder for Christmas (per imperial fiat of the lord and master whose favorite thing in creation is goose). Thinking of wrapping it in foil and roasting it like that for 90 mins or so, then unwrapping it and letting it dry off in the fridge overnight, roasting at 300 etc Saturday.
          Don't expect to feed more than 4 people max on yours (that's a pretty little goose, should be nice and tender).

          1. We roast the goose at 425 degrees F for the first 30 minutes, then lower the heat to 325 degrees F, and roast until done, basting occasionally with its drippings. No drying in the fridge, no special steps. Always has turned out quite good.