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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]A Christmas Roasted Goose!
Goose gravies (one pan drippings, one Port Cherry)
Mashed potatoes
Salad
Roasted Root Veggies
Corn
spinach casserole
Homemade rolls and jams/jellies

Dessert TBD, maybe falling chocolate cakes with raspberry coulis?
[/quote]
That sounds like the perfect Christmas dinner! Personally, I don't have the experience or the talent to cook a goose, but more power to you if you do. Chocolate (souffle-like?) cakes with raspberry coulis sounds absolutely delicious for dessert![/quote]

I use Ina Garten's duck recipe - slit the skin, poach in chicken broth to release the fat; let sit, then roast. It's really so easy. I even poaach t he night before. The meat cooks in poaching, so the roasting is just to crisp up the skin. It's a lot less stressful when  you're not worried about it being "done".[/quote]

I am the original poster of the thread.  I brine, then slit the skin as well (need to help render fat), then rub a mix of different citrus zest and spices heavily on the outside.  Stuff with onions and lemon slices.  I roast to 150 in my convection oven.  At a few points I open the over and poke the fatty bits to help it render.

I am not a huge poached poultry person, but I am sure that is good too if you can get the skin crispy (the best part!). Helps to start with a nice bird, we use a local farm who kills the geese 2 days before Christmas, you pick up Christmas Eve AM.  So fresh which helps the juiciness.  We switched to this tradition a few years ago and all love the goose.  The meat is darker, so YMMV based on what your family likes.[/quote]

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