Friday, March 20, 2009

Roast Goose

I served Roast Goose to two other couples, my husband and myself this past week. It was a huge success.

The other couples had never cooked or even eaten goose before. I made the food the focus of the evening. When they arrived, the roasted goose was already on a platter on the table, resting. My husband carved it while we discussed it. The first question was, How is goose different from chicken or turkey?

Goose is a waterfowl rather than a land bird. That’s why ducks and geese have more fat than land birds, it keeps them warm. The 9 ½ lb. bird I roasted on this occasion produced about three cups of clear, golden oil. Goose fat is a welcome side-product of roasting a goose. It makes excellent cooking fat. I understand it can also be used for baking, but I haven’t tried that yet.

I have, however, used it to fry and roast potatoes and other vegetables. It makes a good basting fat for chicken. It is the softest fat in its category, liquid at 44 C/ 111 F. Duck fat is liquid at 51 C/ 124 F.

Goose is difficult to carve gracefully. The carcass is bony and disjointing the wings and drumsticks requires a sharp knife and good technique. The breast meat slices off nicely. We fed six and had plenty of leftovers. The 9 ½ lb. bird could easily have fed eight. We are enjoying the leftovers. I made a Goose Tetrazzini from the meat. I used the giblets and carcass to make soup.

I roasted this goose without much fanfare. It defrosted overnight in the cool garage on top of the freezer. I prepared it for roasting by rinsing it in cool water and pricking the skin with a knife, to allow the fat to run off into the roasting pan. I removed it with a turkey baster during roasting.

I stuffed the goose with a bread stuffing, mixed with celery, onions, mushrooms and parsley, seasoned with salt, pepper and nutmeg, moistened with the goose broth made from the giblets.

Although the price seems high at $4.99 a lb., the amount of meat and fat a goose produces makes it a good choice for a family meal or small dinner party.

4 comments:

Aunt Krissy said...

Looks yummy. I have only had wild goose.
I found your blog as I am looking at chicken breeds. I'm getting chickens this year and want a duel type chicken. I'm finding your blog helpful. Thanks

PoultryBookstore said...

Where do you live, Aunt Krissy? Most traditional breeds are dual purpose, both meat and eggs. Avoid Mediterranean breeds,a s they tend to be egg breeds. Where do you live? I can be more specific. I've got an article coming out in the April/May issue of Backyard Poultry on Five Traditional Dual Purpose Breeds.

trina said...

i stumbled across this article just by chance after putting my geese in the oven this last weekend. the most satisfying meal i have ever eaten! i will definitely be raising waterfowl again next year.
this year i had a pair of tufted buffs. they were very sweet and honestly, i'd rather have a meaner bird to feast on at the end of the season.
also very glad i found out about backyard poultry magazine, i am subscribing right now!

PoultryBookstore said...

I'm glad this helped you! I'm definitely rosting another goose soon.