How do you cook a goose and what do you serve with it?

[Anonymous]

I envision chestnuts and figs as two things one eats with good.

[Anonymous]

Anonymous wrote:Super easy to cook a goose. You just need a deep pan to collect all the fat. Here's what I did:

washed and dried the goose
mixed up some herbs, salt and pepper and olive oil and smeared it all over the goose
put goose in the oven at 425, cooked for 30 minutes uncovered
took goose out, put foil over it, turned heat down to 350, cooked for another hour or two (depends on size of the goose)
check periodically while cooking, and use a turkey baster to siphon out some of the fat, so it doesn't splatter all over your oven
test for doneness with an instant-read thermometer.
let it sit, covered, for 30 minutes before serving
SAVE the fat in glass jars, put in freezer for another use. Goose fat is wonderful for baking, frying, whatever. It's precious!

Thank you!

[Anonymous]

Anonymous wrote:Super easy to cook a goose. You just need a deep pan to collect all the fat. Here's what I did:

washed and dried the goose
mixed up some herbs, salt and pepper and olive oil and smeared it all over the goose
put goose in the oven at 425, cooked for 30 minutes uncovered
took goose out, put foil over it, turned heat down to 350, cooked for another hour or two (depends on size of the goose)
check periodically while cooking, and use a turkey baster to siphon out some of the fat, so it doesn't splatter all over your oven
test for doneness with an instant-read thermometer.
let it sit, covered, for 30 minutes before serving
SAVE the fat in glass jars, put in freezer for another use. Goose fat is wonderful for baking, frying, whatever. It's precious!

To the PP who asked about temperature and cooking time. This is pretty much exactly how we made our goose yesterday!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Super easy to cook a goose. You just need a deep pan to collect all the fat. Here's what I did:

washed and dried the goose
mixed up some herbs, salt and pepper and olive oil and smeared it all over the goose
put goose in the oven at 425, cooked for 30 minutes uncovered
took goose out, put foil over it, turned heat down to 350, cooked for another hour or two (depends on size of the goose)
check periodically while cooking, and use a turkey baster to siphon out some of the fat, so it doesn't splatter all over your oven
test for doneness with an instant-read thermometer.
let it sit, covered, for 30 minutes before serving
SAVE the fat in glass jars, put in freezer for another use. Goose fat is wonderful for baking, frying, whatever. It's precious!

To the PP who asked about temperature and cooking time. This is pretty much exactly how we made our goose yesterday!

Op here. I made it using this cooking method and it turned out delicious, moist, plenty of meat. Thank you for sharing these tips!! I poked holes in the skin being careful not to poke the meat which allowed the fat to drain. The tin foil prevented any grease splatter, I put a little water in the bottom of the pan and there was no fat singe. Everyone thought it smelled wonderful.

[Anonymous]

^I also siphoned the grease off with a baster approx every 30 minutes.

[Anonymous]

Anonymous wrote:Agreed. Don't do it. A horrible mess of fat; ruined my new oven. Didn't taste very good either.

'

we tried once and it was lousy.

Very greasy and lots of fat. Also did not taste very good. You had to have strong sauces to overpower the gamey taste. Also if you do cook it you have to make sure it is cooked otherwise it is rubbery.

would not do it again.

[Anonymous]

I cooked ours in our turkey pan w/rack covered in tin foil after the first 30 minutes (first 30 are uncovered at higher temp w/skin rubbed in citrus zest/spices and olive oil for browning. After browning I reduced temp and drizzeled with honey then recovered - a modified Gordon Ramsey Christmas Goose recipe - which enhances the rich flavor of the meat). And then I siphoned the fat every 30 minutes.

You have to use a big enough pan and a rack plus you have to siphon the grease. It is labor intensive compared to cooking a chicken but really not that much trouble. You do need to like dark meat - because it is all dark meat.

[Anonymous]

Has anyone done it on a gas grill?

[Anonymous]

Anonymous wrote:Has anyone done it on a gas grill?

Prepare for flare ups like non you have ever seen.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Has anyone done it on a gas grill?

Prepare for flare ups like non you have ever seen.

Yep. Probably not a great idea to roast a goose on a gas grill - too much grease. Maybe a turkey fryer? Honestly I think I would just stick to the oven.

[Anonymous]

Alright ladies you've convinced me. Just bought a goose at wegmans today for 30% off (today's special). Goose and lobsters for New Year's Eve! Wish me luck!

[Anonymous]

Anonymous wrote:Alright ladies you've convinced me. Just bought a goose at wegmans today for 30% off (today's special). Goose and lobsters for New Year's Eve! Wish me luck!

That sounds absolutely delicious! And what a great deal you got on that goose. Good luck and enjoy. And Happy New Year!!

[Anonymous]

Anonymous wrote:Alright ladies you've convinced me. Just bought a goose at wegmans today for 30% off (today's special). Goose and lobsters for New Year's Eve! Wish me luck!

Lol# I had the opposite reaction. I never want to eat goose.

[Anonymous]

Our Christmas goose turned out wonderful. It was a 12 lb young goose and we roasted it stuffed at 350 for 4 hours. The cost was just over $6 a pound.

[Anonymous]

Anonymous wrote:Our Christmas goose turned out wonderful. It was a 12 lb young goose and we roasted it stuffed at 350 for 4 hours. The cost was just over $6 a pound.

We finished up the rest of ours today - so good! I'm glad that you had success, too. What ingredients did you use in the stuffing?