A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Simple Roast Goose recipe

OK< the sad news is I do not have a simple roast goose recipe, my DH wants me to cook a goose & I do not have a clue as to how to do it.

Any and all help/advice/direction would be appreciated very much,- thanks.

I am dying to know why a goose. Is it something he had growing up and misses? Is it something he's never had and wants to try? Has he read about it somewhere? Did he try it once and love it and now you have to try to replicate it?
I have only cooked a few geese, I think 3.
They are very fatty so you remove as much of that as you can see. Then puncture the skin without poking into the meat all over to get as much of the rest of the fat to drain off while cooking as you can.
Geese can be gamy and are often cooked with strong flavored fruits and things to counter that. Then that 'filling' is thrown away.
Bake in a hot oven (400-425*) the first half hour or so. Pour off grease. Turn oven down to 325*.
Bake for an additional hour and a half to an internal temp if 185*. Remove bird from pan and rest under foil while you take the remaining fat from the pan and deglaze and make gravy if desired.
There are several recipes on Recipezaar if you go there and type in roast goose.

...and prepare for your smoke detector to go off with all the grease that splatters in the oven

Did he kill a goose? Years ago my husband shot one, I baked it, we didn't much like it.

OK Ladies here is the scoop.

years ago when Rod was young his Great-Aunt Sophie would always make roast goose for some holiday or other.--

now his Great-Aunt Sophie was the closest thing he had to a grandmother on his dad's side. Sophie & her husband had raised Rod's dad & his 1 brother & 1 sister, for her brother( Rod's dad's Dad, after his wife passed away).--
He had 5 kids & having a housekeeper was not working out, so he divided his 5 kids up between his siblings, paying for thier keep of course.

Anyway Rod loved this goose, and so now as Tina asked, He wanted that I should repicate it.
Well, I will be gone most of the day before, as it is my Valarie's 30th birthday,
Then with Church the next morning, & us having to eat early so Val & Brian can get going to Cape Girardeau (a 2-1/2 ot 3 hr drive from here) to his parents house for supper, I just do not have time to boil then roast & then roast some more, a goose. especially for a first time.

And yes, Tamara I can see the smoke detectors going off---I have THAT problem now, as it is, at the drop of a hat.

Also, I DO NOT want to ruin dinner the first time I have val's new "Boy" over for a holiday.

I think that I wikll be making ham instead.
And tamara, I think I will be using the recipe that you have posted here on the forum, so it will come out as nice as possible. Do you have any advice???

Yup, make sure you use 'Coors Light' beer....and make sure the sugar say's 'yellow' on the label

This is a good recipe also:

1 cured whole picnic ham
1 can pineapple rings
1/2 cup pure orange juice
1 can Sprite or 7-Up(only use half)
bottled cherries optional
1 cup brown sugar
1/4 cup bottled mustard
cloves

Score the ham with X's and boil for about 4 hours keep covering with boiling water.

Take out and keep 1 cup of the broth juice. Insert some cloves in the ham by spiking the pineapple rings all over the top with cherries in the middle of each ring....Mix the cup of broth juice, 1 cup brown sugar, 1/2 cup pineapple juice(from canned pineapple), 1/2 cup pure orange juice, 1/2 can of soda and 1/4 cup prepared mustard.

Pour over the ham and bake at 350* for about 1 and 1/2 hours or a little more(depends on the size of the ham)...keep basting the ham with the juices, uncover and bake for 1/2 hour to glaze~keep an eye so it doesn't scorch.

Never mind...don't use my recipes just in case.

Yes, ham or turkey is better than trying something new for company. Cook Rod's goose another time when it is just the two of you.

Carol, cooking a goose is really no different then a turkey...it's just the time that is needed. Although I don't like the taste of it either , too gamey(mind you it was a wild goose also)

The best way is to take the thawed goose and prick the skin all over, lots and lots of tiny holes...dunk it in boiling waiter for 1 minute, take it out then flip and dunk again for 1 minute then take out, drain off well and leave rest in fridge(open and uncovered~needs to air dry) for 24 hours before you oven roast it.

You stuff it with your favorite stuffing and bake it on a rack in a roaster just like a turkey...except you flip it half way..

Mind you now if DH is looking for a different kind of goose than I'm stumped...I've never seen, had or tried the ' a l'orange' so I'm lost on that.

How about tossing it all in the air and going out for supper?

I like the going out to eat idea, but with the "new boy" coming, & Rod being laid off I wil be cooking it.

Thanks for the directions though.
and No, I do not think Aunt Sophie got fancy at all--I am sure it was plain & simple german cooking.
so no "" ' a l'orange' " .

Well, I never personally cooked a goose all by myself but I did help with grandma and that's how she did it...apparently the hot dip then air dry is what gives it the crispy skin and moist meat.

If it would have been a 'bought' bird I'm sure it would have tasted better but you can't buy them here.

well as I m ay have said. I chickened out, & did not have goose for Easter. one day soon I must order one and then try to cook it. That way, if I mess up, only Rod & I will suffer.