Thinking of going for goose?

[jjazz]

We were thinking of doing goose for xmas day. Am a semi confident cook- not too phased by doing a roast chicken and dont like turkey as too big and too dry. So.... any tips on buying one/ preparing one and what sort of size I would need to get for 4 people. Is it nice eaten cold in the days after xmas? Keep it traditional please- dont want any saffon coated morroccan stylee....!

There's not much meat on a goose. Not cooked one myself but I remember a friend had a big ham too and just as well, as the goose didn't go far.

Ooh we are thinking of Goose for the first time too so will watch this with interest. Looked at M&S who had goose on the Christmas order thingy but the cost was eye watering so going to check local butchers. Anyone know rough cost for one to feed 8?

Goose is absolutely delicious - I always find turkey a bit dull. Things to remember about it though, is that as it essentially a free-range bird with a large rib cage, so it has less meat than a turkey. I always estimate around 500g of meat per person, and the smallest size of goose you will probably get is around 3kg. For four, I would order 4-5kg, which should give you a bit over for Boxing Day (unbelievably yummy cold with pickled walnuts!). It's also very expensive. However, if you're prepared to stump up the cash it is worth it. It goes beautifully with home-made sage and onion stuffing and produces lots of wonderful fat to make the best roast potatoes ever! Don't forget to prick the fat glands before roasting...

We had goose last year from free range farmy place. It was absolutely gorgeous: best Christmas meal I've ever tasted. But it was very expensive.

We had left overs with chinese pancakes, salad and hoisin sauce, chinese-style. Scrumptious.

Goose is lovely , we had it for three or four years running but it is about £50 with very little left overs which can be a plus as you don't have to think about what to do with all that bloody meat for a week following christmas .

You do have to remember to keep draining the fat during cooking , which if you are like me you will keep in the fridge for months to cook roast potatoes in and keep forgetting about .

Cold leftover goose is FANTASTIC. But it doesn't go far so there isn't normally much left over.

We are thinking of doing a goose too but there are 9 of us. Will we be able to get a goose big enough?

I was ... till I found out how expensive it is. And that most of them won't go round the gang we're going to have on Christmas day

Goose is lovely.
But there is never enough meat for left overs. And left overs are esssential in casa wordfactory.

My friend bought two geese. And a ham.

We had goose last year and I agree with the comments here. Just about fed four of us with minimum leftovers and it cost more than £60 free range from a farm shop. Also, we found it quite awkward to carve, but maybe that's just our incompetence. Tasted good, but won't do it again, unfortunately.

They look big but as most have said here, they don't go far.

If you want cold cuts, sandwiches and the like don't bother with a goose.

The meat is lovely though, quite dark and almost beefy. Then of course, there's the goose fat. Mmmm.

thanks for the info ladies- I am with Bluschampagne- way too expensive. Was prepared to spend a bit more but 60 quid and no left overs.... not likely.

I'm going to try the £20 frozen one from Aldi.
There's only two of us though so we don't need loads.

Have always wanted to do goose, but at the price I can get 2 ducks and have gone with that instead :)

Goose is too expensive and most of the weight disappears as fat. Had one a few years ago for £50 - wouldn't bother again.