Discussion
Caught a jamie Oliver Xmas program and got sucked into this plan. I've never had a goose before, so should be interesting! Following his recipe, looks pretty easy all in all... Anyone else do goose for Christmas? How is it? Everyone I've spoken to seems to love it, but (a bit like turkey I guess) never seem to eat it at other times of the year...
Got to say the roast potatoes look awesome with it!
Got to say the roast potatoes look awesome with it!
miniman said:
We had one a couple of years ago - disappointed to be honest. There were only two of us, and there was barely enough meat on it, certainly no significant leftovers. I know it's not meant to be a Man vs Food scoff-fest but, hey, Christmas is supposed to be about excess, right?
Likewise, the only fresh one I could find was from a gentrified farm and it cost £65. There was too much fat, even after draining a small saucepans worth off, there was still plenty for the spuds. After all that it did Christmas day and you could have just made a soup with the leftovers and carcass.Worth doing I suppose so you can say you have, but it's a turkey for us this year for the first time in many years.
As above. Did a goose 2 years ago. Never again. Was nice enough but barely enough to feed 4 people never mind the 6 of us there was. Last year I tried wild duck (not a huge fan of turkey as you can tell) and it was fantastic. Loads of gamey flavour and plenty to go round. Same again this year.
I'm not a fan of Turkey. In fact for many years I simply wouldn't eat it at all. Consequently when we needed a festive bird we would go for Goose.
We're having one on New Year's Day this year.
Important points are:
For the size there is less meat on it than on a Turkey. So go big if feeding many.
It will produce vast quantities of fat - like a supersized duck. You should get enough fat off it to do your roasties for MONTHS! Roasting on a rack is essential - as is removing the pint of fat you'll get out of it.
Do not over do it. Use of a meat thermometer is also essential IMO. Get it to touch 85C and STOP.
The skin is tough. If you want it to make pleasant eating then salt to taste and get it crisp. The Hugh Fearnley Whittingstall method of a truly b
d hot oven for the first half hour and then turning it down works well. Sometimes I cook it slowly and then do the bd hot thing at the end.
It's a big cold thing if you put it in the oven direct from the fridge. You may want to let it come up to room temperature. It's going to be in that oven for a good while. The last Goose party I did was an hour late due to needing to wait for the roasting Goose!
Personally I think Goose is delicious. It's a dark meat and will take a red wine.
Don't stuff it full, obviously! But stuffing is nice. Plotloss had an interesting rabbit stuffing recipe IIRC. But remember than huge quantities of fat will be basting your stuffing so don't make it too fatty by itself.
HTH
We're having one on New Year's Day this year.
Important points are:
For the size there is less meat on it than on a Turkey. So go big if feeding many.
It will produce vast quantities of fat - like a supersized duck. You should get enough fat off it to do your roasties for MONTHS! Roasting on a rack is essential - as is removing the pint of fat you'll get out of it.
Do not over do it. Use of a meat thermometer is also essential IMO. Get it to touch 85C and STOP.
The skin is tough. If you want it to make pleasant eating then salt to taste and get it crisp. The Hugh Fearnley Whittingstall method of a truly b
d hot oven for the first half hour and then turning it down works well. Sometimes I cook it slowly and then do the bd hot thing at the end.It's a big cold thing if you put it in the oven direct from the fridge. You may want to let it come up to room temperature. It's going to be in that oven for a good while. The last Goose party I did was an hour late due to needing to wait for the roasting Goose!
Personally I think Goose is delicious. It's a dark meat and will take a red wine.
Don't stuff it full, obviously! But stuffing is nice. Plotloss had an interesting rabbit stuffing recipe IIRC. But remember than huge quantities of fat will be basting your stuffing so don't make it too fatty by itself.
HTH
thanks, interesting stuff!
I where are you poking the thermometer into? the breast or leg?
This is the recipe I'm doing
http://www.jamieoliver.com/recipes/goose-recipes/s...
Roast potatoes are a couple of shelves below the goose, catching all the fat!
I where are you poking the thermometer into? the breast or leg?
This is the recipe I'm doing
http://www.jamieoliver.com/recipes/goose-recipes/s...
Roast potatoes are a couple of shelves below the goose, catching all the fat!
HotJambalaya said:
I where are you poking the thermometer into? the breast or leg?
Roast potatoes are a couple of shelves below the goose, catching all the fat!
I insert the thermometer into the breast AND into the thickest part of the leg.Roast potatoes are a couple of shelves below the goose, catching all the fat!
The amount of fat you will get out of a Goose...I'd probably be pouring it off into containers and roasting the spuds with a small portion out of that.
Good luck. Got right it's yummy. Overdo it and you'll wonder why you bothered! But it's not rocket science to get that right with a thermometer.
Only do it if you like dark meat that tastes like it's been marinated in fat for weeks.
We must have had 7-8 chinese takeaway boxes full of fat once it was done. Then the whole thing was horrible, greasy and rich. Waitrose bird as well, so not cheap.
Will be sticking to Turkey from now on.
We must have had 7-8 chinese takeaway boxes full of fat once it was done. Then the whole thing was horrible, greasy and rich. Waitrose bird as well, so not cheap.
Will be sticking to Turkey from now on.
DeuxCentCinq said:
Only do it if you like dark meat that tastes like it's been marinated in fat for weeks.
We must have had 7-8 chinese takeaway boxes full of fat once it was done. Then the whole thing was horrible, greasy and rich. Waitrose bird as well, so not cheap.
Will be sticking to Turkey from now on.
Whereas I'd say do it if you like moist, rich dark and strongly flavoured (almost gamey) meat vs what is usually bland, dry, light coloured meat. Each to their own.We must have had 7-8 chinese takeaway boxes full of fat once it was done. Then the whole thing was horrible, greasy and rich. Waitrose bird as well, so not cheap.
Will be sticking to Turkey from now on.
The huge amount of fat means fantastic roast potatoes for months - or a load of it to throw away if you don't like roasts!
Pferdestarke said:
Put it directly on the oven shelf. Put a tray underneath with some water in, then remove and replace with a tray of potatoes when there's an hour or so to go. A bird that fatty is going to cause some smoke and mess so you may as well do it justice.
Will do. My only query is that the recipe says 10 mins at 220 then down to 170 for 20 mins per KG, and the crown is 3kg. Shirly 170 is not hot enough for roasties especially as the tray will be on the bottom shelf?Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff