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!

Anonymous wrote:

Anonymous wrote:All the so called "pro" chefs never like to use them, but I would recommend an oven bag. It's the easiest way to ensure a tender juicy result. Yes, there is lots of fat on a goose but it almost all renders off. The best part of all that fat, it makes the most delicious gravy and stuffing on the planet.

I highly recommend a goose, we have one every Christmas and they are delicious.

We just put aluminum foil over ours. I still don't get the majority of the other comments here. It really isn't that hard. We bought our goose at Wegmans and made it yesterday. It fed 7 people and we still had leftovers. Meat was tender, juicy and perfect.

We didn't use any stuffing this year and just kept it simple. It turned out delicious. It's not that hard.

How big was your goose and what temp/how long did you cook it for?

Anonymous wrote:



http://www.cbsnews.com/news/bobby-flays-wild-christmas-goose-chase/

Watch this OP - Bobby Flay was just on Sunday Morning with his attempts at cooking a Christmas goose

+1 Bobby Flay's advice, don't do it

He is best known for southwest cuisine. Not exactly goose country.

Anonymous wrote:All the so called "pro" chefs never like to use them, but I would recommend an oven bag. It's the easiest way to ensure a tender juicy result. Yes, there is lots of fat on a goose but it almost all renders off. The best part of all that fat, it makes the most delicious gravy and stuffing on the planet.

I highly recommend a goose, we have one every Christmas and they are delicious.

We just put aluminum foil over ours. I still don't get the majority of the other comments here. It really isn't that hard. We bought our goose at Wegmans and made it yesterday. It fed 7 people and we still had leftovers. Meat was tender, juicy and perfect.

We didn't use any stuffing this year and just kept it simple. It turned out delicious. It's not that hard.

Anonymous wrote:All the so called "pro" chefs never like to use them, but I would recommend an oven bag. It's the easiest way to ensure a tender juicy result. Yes, there is lots of fat on a goose but it almost all renders off. The best part of all that fat, it makes the most delicious gravy and stuffing on the planet.

I highly recommend a goose, we have one every Christmas and they are delicious.

Thank you for the tip!

All the so called "pro" chefs never like to use them, but I would recommend an oven bag. It's the easiest way to ensure a tender juicy result. Yes, there is lots of fat on a goose but it almost all renders off. The best part of all that fat, it makes the most delicious gravy and stuffing on the planet.

I highly recommend a goose, we have one every Christmas and they are delicious.

I will report back on the 26th.

Please report back and give us a post mortem.

Great attitude, OP. Go for it! Let us know how it goes.

Op here. I've made duck more than a few times and it always turns out delicious. This year is one of those years where we are staying home, not having a crowd and we can afford a flop (if it is a flop). I have a spiral sliced ham as back up. Plus we'll have all the side dishes.

I have zero interest in ruining my nice oven so I'm hoping that between my turkey rack/pan and tin foil plus vigilant fat removal via baster will prevent a big mess. I think that adding water to the bottom of the pan should help the meat to remain tender. I won't try stuffing it because of the fat situation. But I will make a wild rice breading that should be really nice with it.

I am fully expecting this to not turn out great but even if it's awful it'll be fun to at least try.

Anonymous wrote:My Scottish brother-in-law made wonderful goose for Christmas every year, then they came to the States. He claims that the ones in the store here are too skinny, and it ends up being just a bunch of fat and bones.

I am clearly not an expert on goose sourcing, but it has been enough to keep me from making it. I have made great duck though.

Oh, that explains a lot for me. I was feeling the same way.

My Scottish brother-in-law made wonderful goose for Christmas every year, then they came to the States. He claims that the ones in the store here are too skinny, and it ends up being just a bunch of fat and bones.

I am clearly not an expert on goose sourcing, but it has been enough to keep me from making it. I have made great duck though.

Anonymous wrote:I grew up having goose every Christmas and most of the answers here are nonsense. Millions of Europeans are perfectly fine making goose every year and it's delicious.
Make a stuffing with apples, onions, oranges, celery, and herbs. Bind the goose and pop it in the oven.

I'm sure you can find more detailed recipes online.

Our Christmas meal is traditionally German. So, we serve the goose with potato dumplings and red cabbage.

I am European too. My Mom made it too (or duck). Still disaster ans waste unless you want to crunch on goose bones and fat.

I usually do duck instead, for a change of pace from Turkey.

http://www.cbsnews.com/news/bobby-flays-wild-christmas-goose-chase/

Watch this OP - Bobby Flay was just on Sunday Morning with his attempts at cooking a Christmas goose

+1 Bobby Flay's advice, don't do it