How long does a fresh goose keep in the fridge?

[VanellopeVonSchweetz99]

Planning to cook it 24 Dec, don't want to order it too early from the butcher in case it spoils.
Oh, and any other goose tips and hints would be really helpful please, it's my first.

It will last a good few days, we are getitng ours 22nd and cooking it Christmas day.

Prick it really well all over to let the fat drain off, and lots of salt on the skin to get it good and crispy.

Cook it on a rack over a deep roasting tray. You will be amazed the amount of fat that comes off! We filled a Massive pickle jar and 2 small jam jars last time!

I love goose!

Thank you so much whiteonesugar!
Do you stuff it at all? (I'm a fan of half an onion or lemon in side a roast chicken.)

I agree with PP, they last quite well - 22nd should be fine.

I always stuff mine - I use Delia Smith's forcemeat recipe with apples and the goose liver chopped up in the stuffing. Can't wait

1-2 days but should have refrigeration details on label.

My husband was once an Environmental Health Officer and he always said you can easily allow another two days but I don't trust his judgement.

A woman who works in Sainsbury's once told me you have four days in fridge beyond the use by date: we were talking about belly of pork at that time.

With goose I would say 48 hours in fridge or very cold place, just to be on safe side. You don't want to send people away with food poisoning! Not worth taking the risk, you'd never live it down.

I hope you've got a big one, you don't get a lot of 'meat' on a goose but the fat is wonderful for roast potatoes and vegetables & that keeps in fridge forever. Maybe not the healthiest of meals but one makes the occasional exception.

(PS: Can I come ;) ? Yum yum.)

I would ask your butcher for her or his advice. We do not know how long the goose will be in the butcher's fridge before you pick it up.

Have plenty of empty jars to drain away fat.

I can add nothing to help but I've never had goose, what does it taste like?

Thanks everyone, you've given me the confidence to put an order in!
Arranged pickup 22 or 23 Dec, butcher said it'll be fine uncooked in fridge until 26th. We're doing scandi Christmas on the 24th so should be totally fine. Went for a 5-5,5 kg, it's just 4 of us but nice to get some leftovers right?
I've seen a friend cook a small one, the amount of fat was impressive!
IHeartKingThistle It's very moist, very rich, almost like the best chicken you ever had mixed with really good pulled pork if that makes sense? Skin is mega fatty and done right really crispy. It's not game-y at all (unpopular opinion but I'm not a massive fan of game birds, or I've just been unlucky, but they often taste a bit like stale blood to me and I'm not squeemish.)

I don't stuff mine other than maybe pop an onion inside if i remember, we have stuffing separately.

@IHeartKingThistle Its bloody lovely! We love shredding the leftovers and frying off in a pan til crisp, drizzling over some honey and stuffing into fresh baguettes with some crumbled leftover stuffing and cranberry sauce. MMMMMMMMMMM I am actually drooling. The skin all crispy is delish.

Kinda like really lovely peking duck without the chinese flavours...

whiteonesugar so plenty of salt on the skin, perhaps an onion up the bum, any other flavourings?
I'm guessing there's no gravy making from any pan juices? I'll make a veg + chicken stock gravy separetely methinks.

I dont do other flavourings, there's no need. Always serve red cabbage, cranberry sauce and apple sauce with it though!

You will get some juices, but more fat! Separate gravy is a good shout.

Thank you! Getting quite excited now.

Be warned - once you've tried goose you will never go back to turkey!

I hear you! Was never big fan of turkey though, we always used to do xmas pork or chicken. But goose feels so much more special.

Mmmmmm goose.

We’re having goose this year as well, can’t wait.

We always do the stuffing beside so just season it well and wait for the magic to happen!

HolgerLowCarbingLoser season it well you say, ie salt (and perhaps some ground black pepper?) on the skin? Anything else?

We just salt and pepper it.

I once cooked a goose. There was a saucepan full of fat and two delicious mouthfuls of meat each for 4 adults.
The house smelled of fat for weeks afterwards.
Never again.

What would a better meat be? If you like tasty rich meat and don't want another bland turkey.

two delicious mouthfuls of meat each for 4 adults
PERFECT!

Our goose has served up to seven people in past years! PP must have had a small one. There are normally four of us, and the leftovers will stretch to another meal with added veg.

Lovely butcher lady recommended 5 kg for DH, DS & DD (both under 10) & me. We're going for 6 kg.

That sounds ample and should give you some leftovers!

We have enough from a goose for a Christmas dinner and leftovers for one more meal.

4 people, two young women who don’t eat a huge amount.

But we always get a turkey, or at least a turkey crown, as well at some point over the holiday so we can make sandwiches to our hearts’ content (one of my favourite things about Christmas).

Good luck! We have goose every year and love it. I don't stuff it with anything and always cook it and carve it a day or two before we eat it. It doesn't dry out and takes up much less room in the fridge - also means I get to spend more time with the family on the big day! We get the biggest one we can and it feeds 6 of us on Christmas day and there's always some left over for about 2 more helpings.