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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

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Original poster

To expect to be able to cook a goose for Christmas Dinner....

39 replies

TessTing · 04/12/2009 17:48

Even though I have never even attempted this before, nor even tasted goose before?

It's a family of 8 for christmas dinner and apparently the goose has "been voted in this year".

But it's our turn to host and that makes me chief cook.

Are they easy to do or should I be running for the hills? Do children like them?

In the kitchen I am more of an accidental hero as nothing really turns out quite as it looks in the books but is usually a good result all the same. But am I stretching too far here?

OP posts:

TheArmadillo · 04/12/2009 17:52

christmas goose recipes

Never cooked one but there is quite a lot of recipes on the bbc food website.

christmas goose advice - some advice on getting goose for christmas and how to cook.

TheArmadillo · 04/12/2009 17:53

further advice and cooking times etc

Orangesarenottheonlyfruit · 04/12/2009 17:55

Thanks for this am also chief goose cooker and am not entirely sure what's exoected. Mind you am not that hot at turkey either....

butadream · 04/12/2009 17:55

Goose is really nice, sounds great, don't worry!

Orangesarenottheonlyfruit · 04/12/2009 17:56

Thanks for this am also chief goose cooker and am not entirely sure what's exoected. Mind you am not that hot at turkey either....

RoseWater · 04/12/2009 17:57

Goose is yummy and no more difficult than turkey or any other big bird. It does give off lots of fat so best put on a rack in a tin and drain the fat off every so often.

ConnorTraceptive · 04/12/2009 18:00

I cooked goose for the first time last year, was really quite easy and tasted fab.

They are big though so make sure you have a rack and pan that will fit. Had to cook mine on the grill pan from the main oven!

Original poster

TessTing · 04/12/2009 18:03

Thanks Armadillo, I am now CERTAIN that Gordon Ramsay's goose is out of my league as it is categorised as "For the keen cook"!

Anyone know of the simplest tastiest way to do this?

I have absolutely no problems eating one, not like a duck or pidgeon, as I have actually once, years ago, been attacked by a gang of geese - so no sentiment involved.

OP posts:

AitchTwoToTangOh · 04/12/2009 18:08

we often have goose, it's so much nicer than turkey imo. last year, however, they were STUPIDLY expensive so we just got a capon.

they do give off a lot of fat, yes, but it's easy enough to spoon off as you go along. we're waiting to see what the price is like this year before we decide, so just be careful you don't get lumbered spending 80 quid on one roast dinner.

Original poster

TessTing · 04/12/2009 18:11

So what stuffing did you use or what seasoning?

OP posts:

OhYouMerryMerryKitten · 04/12/2009 18:13

goose is gorgeous and has the added bonus of lovely goose fat to keep for roast potatoes and confit. The spitting and fat can be a bit scary but just take your time with handling it!

DecorHate · 04/12/2009 18:16

I haven't cooked goose before but I would go for a potato based stuffing - iirc there is a recipe for one in Nigella's "How to Eat". I always make a potato-based stuffing with turkey because it's more traditional where I come from - I fry a chopped onion in butter till soft and add breadcrumbs, chopped sage and cold mashed potato. If I am being fancy I line a bun tin with slices of pancetta and put some stuffing in each bit to make little individual servings...

ImSoNotTelling · 04/12/2009 18:18

We have goose every year it's delicious.

Cooking it is easy, I simply turn up at my mum's house and there it is!

Original poster

TessTing · 04/12/2009 18:18

Aitch: What size will I need and how much do you think I should reasonably expect to pay? (To be honnest, our family sunday dinners can be expensive anyway).

OP posts:

HarlotOTara · 04/12/2009 18:23

I have cooked goose and it is lovely but doesn't stretch too far - the goose in Delia's Christmas book is good - with prunes. It is very fatty so pull out as much fat as you can from the carcass before cooking and cook on a rack over a big roasting tin. Render the globules and collect the goose fat that collects in the roasting tin. You probably know goose fat makes the best roast potatoes ever!

Stayingsunnygirl · 04/12/2009 18:25

AitchTwoToTangOh · 04/12/2009 18:34

i never know, i just ask my butcher when i order it. i think last year was only for five adults plus a couple of kids and it was going to come in aT £60+, which i just thought was bollocks really for a flipping lunch.

but previously they've not been as expensive, it depends on how popular goose is that year and how many they've got at the farms.

ImSoNotTelling · 04/12/2009 18:35

The other good thing about cooking geese is that as birds go they are scary and a bit mean, and they used to frighten me as a child, so I feel not one iota of guilt about gobbling down their delicious juicy goodness.

whifflegarden · 04/12/2009 18:37

Goose is lovely and very easy to cook. We had it last year for Christmas and will probably have the same again this year. It came out moist, tender and very full flavoured.

Second the placing on a rack as it just oozes fat. It's one of those meats that I think should speak for itself, therefore I don't kill with seasoning. I crushed bay leaf, added sage, crushed garlic and quite a bit of salt (it washes away with the fat as your roasting) and left to seep in overnight.

I then placed in a preheated very, very hot oven (highest temp). And immediately turned the temp very low (150/160 C, mine's a fan assisted oven) and cooked for almost 6 hours.

HTH give you a general idea. I don't cook from recipes but have a look at this. Might give you some inspiration.

midnightexpress · 04/12/2009 18:38

It is delicious but it's vair expensive for the amount of meat you get (not much), as others have said. We paid 40 quid a couple of years ago for one which fed me, DP and one very teeny child (who probably ate none of it in fact, I can't remember), and iirc there was very little left over.

Lizzylou · 04/12/2009 18:41

Capon for us again this year, asked our Butcher how much a Goose would cost £60 and he said that wouldn't feed half our guests (10 for dinner, 3 are children).

Ordered Venison for Christmas Eve.

Homebird8 · 04/12/2009 18:43

Instead of placing it on a rack try putting it on whole chunks of root ginger (don't cut it up or peel it); whole bulbs of garlic (likewise); and half onions. You can strain off the fat just as easily and the flavour is wonderful both in the goose and in the dripping for your potatoes.

Just remember to stab the bird all over and run with salt before you start.

UnrequitedSkink · 04/12/2009 19:11

I've cooked goose for the past 2 years and used this recipe - it's really really easy, and makes the best gravy I've ever tasted (even if I do say so )

AitchTwoToTangOh · 04/12/2009 21:19

our capon was delish last year, and if geese are still that expensive then no doubt it will be again. good decision, lou, i really think people can go a bit mad at christmas. it's just a family meal, plus imo it's the trimmings that make it.

oh, and Do Not be tempted to do nigella's ham in coke. it's lovely, but you will cry hot salty tears when you chuck all that cokey stock.

Lizzylou · 04/12/2009 21:26

We had Capon last year, it was bloody lovely, nice change from the hugely expensive 3 bird roast we'd had the year before (DH suddenly had an urge to try one)and actually far nicer, we were eating that 3 bird thing for months....
Far prefer Capon to Turkey.

PIL's are doing the ham (not in coke), SIL is making the alternative to Christmas Pud (Choc Torte I think) so have most of it covered.

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