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.