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Christmas

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Original poster

Goose

30 replies

5foot5 · 08/12/2020 14:19

This year we have decided to try goose for a change. Committed now as I have placed my order.

I have never cooked or even eaten goose before. I have gathered some info such as having to prick it lightly and cook it on a rack because a lot of fat comes off. Some recipes talk about cutting off the legs to cut separately Confused

Has anyone experience with this bird and have an tips or recipes to pass on?

OP posts:
helloxhristmas · 08/12/2020 14:20

JO has a nice recipe for spiced goose. It's a bit like duck, very fatty and very rich. I've only done it once but kept the legs on.

WhereverIGoddamnLike · 08/12/2020 14:22

I dont take the legs off. It really isnt difficult. It is just roasting a bird! Dont overcook it and you'll be fine.

HazelShade · 08/12/2020 19:28

We did Goose last year for the first time. Didn't cut the legs off (just make sure you have a good sized roasting tin). We followed this: www.google.com/amp/s/www.bbc.co.uk/food/recipes/roast_goose_with_apples_74479/amp and it worked really well. Was lovely and we're doing it again this year.

Hoppinggreen · 08/12/2020 19:31

DH is German so we often have goose at mils and have cooked it ourselves too, I really like it
Never taken the legs off but don’t underestimate the fat that will come out of it.
We usually have it with spiced red cabbage, baked apples, dauphinois potatoes and Potato dumplings - it’s not diet food!

WitchesSpelleas · 08/12/2020 19:33

I cook it every year. You don't need to cut the legs off. Elevate it on a rack so the fat drips into the tray below and empty the tray about half way through. Use the fat for your roast potatoes - you'll have another tray full at the end so save and freeze leftover fat for future use. I put salt and pepper on the skin, cover it in foil to stop it burning and take it off about half an hour before taking the goose out.

WitchesSpelleas · 08/12/2020 19:36

Another tip - if the giblets include the liver, chop the liver finely and add it to your stuffing before cooking - delicious.

goose1964 · 08/12/2020 22:07

We had it for Christmas a few times, they lose fat at a rate of knots, if your tin isn't too deep you may need to empty it out part way through, it's fab for the roasties. It's like duck but better.

Inextremis · 08/12/2020 22:31

We have goose most years. Gordon Ramsay has a lovely recipe for goose with red wine and date sauce. I've never cut the legs off mine! One thing to remember is that you need a totally different stuffing than you'd use for turkey - for turkey you're trying to add moisture to the bird,. with goose, you're trying to make it less fatty - so potato-based stuffings work well, sausagemeat ones not so well.

A goose has a far shallower breast than a turkey, so you need a larger-looking bird to serve the same number of people. I've had expensive fresh geese, and I've had Lidl's €19.99 frozen geese too - and nowadays we find the latter perfectly good and adequate for our needs - easily serves 4 adults with leftovers.

Hope that helps!

VestaTilley · 08/12/2020 23:56

I cook one every year at michaelmas- it’s delicious.

A few tips: you need to remove it half way through cooking and lift it on to a carving tray while you pour all the fat in to a jug - there’ll be loads. Then put it back in, make sure it cooks on a rack within the tin for the whole time.

There’s enough meat for 6 adults or so provided you serve the legs (I’d cover legs in foil until the end of cooking time) and turn the bird over to strip all the meat off underneath.

I also prick the fat (not the flesh) with a fork, and some years pour boiling water on to the skin before patting it dry to help it go really crispy.

It’s more faff than other meat but so delicious that it’s worth it. Serve it with a good stuffing and pigs in blankets and nobody will go hungry! It goes great with braised red cabbage and apple sauce.

Martinisarebetterdirty · 09/12/2020 08:41

I’ve done a goose - it was amazing. I echo don’t underestimate the fat. I did a cross between Delia and Nigella’s roast goose in their Christmas books. It is delicious.

Santaisironingwrappingpaper · 09/12/2020 08:50

As a dc we had goose as per our family tradition!! As a dm we had it and only really got 1 meal out of it for £££!! OK for a small family ime.
Now turkey otoh lasts til Jan!!

Purplewithred · 09/12/2020 08:56

The carcass makes the most delicious stock afterwards. But you don’t get a lot of meat on a goose so it does work out pretty expensive.

HappydaysArehere · 09/12/2020 09:29

Yes goose is fine. Just remember that you get a lot less meat off it and the apparent size of the bird before cooking can be deceptive. Just cook as you would any bird.

WhereverIGoddamnLike · 09/12/2020 10:29

I dont think goose is ever very nice when it's been reheated the next day so having less meat on it hasnt ever really been a problem for us.

WitchesSpelleas · 09/12/2020 12:48

@WhereverIGoddamnLike

I dont think goose is ever very nice when it's been reheated the next day so having less meat on it hasnt ever really been a problem for us.
It makes a surprisingly decent curry if you have leftovers. Just use your normal chicken curry recipe.
Knittedfairies · 09/12/2020 12:51

We had goose one year; I had to saw the legs off to get it in the oven.

Original poster
5foot5 · 09/12/2020 15:56

Thank you everyone for some good tips and reassurance about the legs

OP posts:
HollyandIvyandallthingsYule · 09/12/2020 16:05

Oh I love goose, it’s my favourite for Christmas!

You honestly can’t really go wrong with it. If you don’t have a meat thermometer, get one. It takes all the guesswork out of it and you don’t need to stress at all.

I’ve never had to cut the legs off, but we only ever cook for 4. We do usually get a fairly big one and it does enough for very generous portions for dinner, plus enough for sandwiches or another leftover meal the next day. We always have a Christmas ham as well so there’s never a shortage of food.

Make sure you use a deep tray with a rack, you will get more fat than you can imagine! We use ours for delicious roasties on the day and keep the rest to use throughout January/February.

grapefruitish · 09/12/2020 16:08

I cook a goose every Christmas, this is my favourite recipe:

www.bbcgoodfood.com/recipes/gordons-christmas-roast-goose

It's been perfect for the last 4 years. Enjoy!

7to25 · 10/12/2020 14:09

Even better than roast goose is the goose soup made from the carcass and the goose fat roasties we eat till February. Freeze the goose fat.

JoHo123 · 10/12/2020 18:29

Im another one that cooks the spiced goose Jamie Oliver recipe. It’s become part of my tradition to rewatch Jamies Cracking Christmas to remind myself what I’m doing. He sticks the goose directly on the rack with a tray underneath to collect the fat and then later puts the roasties underneath so the fat continues to rain down on them. Lush. The spice mix makes loads though. Try quartering it if you can I think.

Oh I also follow his recipe for the gravy but kea e out the liver as it made it too pate like for my taste (even though I like pate). Enjoy!

Dollywilde · 10/12/2020 18:31

My only advice is be careful with the fat. We did it one year and I was cleaning fat off kitchen surfaces for weeks after Angry

Butterymuffin · 10/12/2020 18:34

@WhereverIGoddamnLike

I dont think goose is ever very nice when it's been reheated the next day so having less meat on it hasnt ever really been a problem for us.
Don't reheat, use any that remains in a sandwich. It's very nice then.
minipie · 10/12/2020 18:36

I’ve never cooked it but MIL cooks it every year. My tip would be that you want something quite clean and possibly a bit sharp to go with it, to cut through the fat and rich taste. MIL does a vinegary red cabbage but applesauce is a good shout, not too sweetened.

butterry · 10/12/2020 18:46

We love goose, I prick and blanch it with boiling water the day before then leave to dry off in the fridge. As everyone has said the amount of fat that comes off is incredible so be careful draining it off as it does spit like crazy. There’s not much meat but there’s only 3 of us and it’s rich meat so you don’t need much.
Any leftovers are made into a curry or we serve it with pancakes Chinese style with spring onion, cucumber and hoisin sauce instead of duck. Enjoy!