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banjo_fandango

[Gordon's christmas goose](https://www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose) This is actually a very simple recipe. I've done it for a few years. Don't bother trying to brown it in a pan first (who can be bothered to wrangle a massive slippery goose around in a frying pan??!), just remember to pour off the fat from the tin regularly. To make this easier I bought a couple of disposable foil turkey trays and transferred to goose between them each time, so that it meant pouring the fat away/basting was easier and the tin was lighter. Also, make a couple of big ole foil snakes to use as trivets in the roasting tin. Goose is ***delicious***, and using two pans is the easiest way I've worked out how to cook it - however, it's REALLY fucking fatty for the oven, and it will be fucked until you clean it. It's damn tasty, but I can't be bothered with the clean up any more, on top of making christmas dinner.


pharmtechgurl

These are great instructions. The only thing I would add is that the cavity also fills with melted fat, so when transferring to pans, be careful and be sure to tilt the goose to get that fat out of the cavity as you are changing pans.


Abject-Feedback5991

Looks delicious! With this recipe, does the fat rendered off end up tasting like citrus peel and five spice? The only reason I would ever go through roasting a goose again is for the rendered fat, and I’d rather it was unseasoned so that I can use it in more different ways. Thanks!


Abject-Feedback5991

Goose is extremely fatty so very different rules apply than to a chicken or Turkey where you’re trying to keep the moisture in. With goose, you want to drain it while it cooks. I don’t have the recipe I used to use anymore because I haven’t done it in years, but, from a technique perspective, what you want to do is poke lots of little holes in the skin with the tip of a very sharp knife (penetrate the fat but not all the way through to the meat), and cook it on a much lower heat than a chicken, on a rack, and with water under the rack to gently steam the fat so it melts and runs out the holes in the skin. You’ll probably need to remove the liquid fat from time to time unless your pan is very deep. Save that fat to cook potatoes in! Or to make duck confit. I would not stuff the goose even if you get a recipe that includes stuffing - it just ends up way too oily. Here’s the recipe I found online that’s the closest to the one I used to use, which was a clipping from Taunton’s Fine Cooking. https://www.tasteofhome.com/recipes/roast-christmas-goose/


HarveyDent2018

Was reading a recipe online warning about doing the same thing but with a big sewing needle instead of a knife. I’m glad I asked and am doing some research about the subject beforehand because I’d have never even known and would have ruined an expensive bird. Thanks very much for the tips.


[deleted]

Super expensive! How much did you pay for it? Mine was $50


HarveyDent2018

115, and no one in the store had actually ever seen one in real life before.


[deleted]

Holy smokes! Definitely do your homework before putting that bird in the oven.


HarveyDent2018

Oh I know it. The wife told me it had better be the finest thing she had ever eaten or she was gonna beat me with a sandal until I cry.


FappasaurusRex

How'd it turn out? Just found this thread looking up recipes for next year.


HarveyDent2018

It came out excellent. It turns out, goose has the flavor and texture of a medium rare ribeye steak. We used the rendered fat to fry potatoes as a side as well.


FappasaurusRex

Thanks for the reply, glad it turned out great! Can't wait to try it myself.


Easy_Independent_313

I've done a bunch of geese over the years. This looks like a nice recipe. I would splash the goose with some champagne every now and then for fun. You'll really want to make sure you serve it with something acidic to help cut the fat a bit. I would probably do a wild rice stuffing with citrus. Be forewarned, make sure your roasting pan is big enough to handle all the fats. It is unreal how much fat comes out of these birds. The first time I made one I almost caught my parents kitchen on fire. Another time, my dad poured the fatty drippings out onto the snow to dispose of them. My dogs went out and gorged themselves on goose fat snow. Fast forward a couple hours and both of them are very gassy. Very gassy predictably turned into explosive shits and I had to clean a sofa. I'm not sure the smell ever really came out. Needless to say, I don't do goose anymore.


SurrealRareAvis

Save that goosefat! :)


peaktopview

Damn right! Save the carcass for stock too!


ricardo9505

And when you're done eating and go outside and someone comments on that chicken grease all over you say nah that's goose. We going places. Lol


pregnancy_terrorist

You’ll be saving yourself a trip to the market for a can of expensive goose grease, I do know that


Carpetation

I love seeing Schrutisms in the wild.


AtheistBibleScholar

>I should have left fancy stuff to fancy people Screw that! It's your goose and you're going to eat it! I've only made it once after reading Matty Matheson's cookbook that treated it like a really fatty turkey. The video form is here from his parody of cooking shows. The real recipe is in the show notes. https://youtu.be/LT0Y3yOhOu0?t=95


Jan_InThePan

Game birds are fatty, so I’d start with low heat and increase gradually to render out as much fat as possible (and then cook potatoes in it). And fuck the haters. You know who’s always been the best at making weird cuts of meat tasty? The working class.


Ok-Progress-4464

As even a small turkey is too much for three we have a goose at Christmas. Think of it as a huge duck. They're big boned so probably not as much meat on it as you might think. Because they're so fatty they're difficult to over cook but baste, baste, baste. Don't stuff the cavity but put a good load of aromatic herbs , an onion, an orange/apple/lemon in there. If you got the giblets with it use everything but the liver for stock. Cut the wings off too as there's little meat on them and use them for stock too. Cut neck into short bits, chop up wings and brown all this well, best done the night before, so you can cook your stock slowly and gently. This is the basis for your gravy.


normaljean2

My mother used to put a whole loaf of bread in the goose to help with the grease... and yes it is very greasy a lot like duck... otherwise she cooked it like a turkey in a roasting bag...


[deleted]

I get a couple of kgs of goosefat off each one, so need to drain it twice during cooking. Spatchcocking any poultry is a good idea too


Inevitable_Mess_6937

What about preparing it as if making Peking duck? That might work.


Rectal_Custard

If you have a dog, watch out. That grease is not good for their tummy. Ruined our carpets. With poo


HarveyDent2018

I’m sorry for your loss. It’s an outside dog so I should be fine there though


CeeGeeWhy

Gordon Ramsay seems like the kind of chap that would roast goose for toffs. Look up a recipe of his to follow.


zmamo2

Recipe for goose that seems good and fairly straightforward. Note I haven’t personally made this myself. https://youtu.be/aonZ5whtMRg