How To make An Absolutely Perfect Roast Goose!
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Ingredients
1
each
goose, 10 to 12 pounds either frozen and thawed or fresh
Directions:
The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!
A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in '94 that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, and saut
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Oven Roasted Stuffed Goose with gravy
New Orleans native Charlie Andrews demonstrates how to make an Oven roasted Goose with gravy. The Goose is cleaned, trimmed of fat and marinated overnight. The next day it is stuffed and baked until it's done, and we take the Goose parts and pan drippings to make a homemade gravy. This recipe makes a 9 1/2-pound Goose, enough to serve about 4 to 6 people. It's perfect for the Holidays and it is absolutely delicious. Hope you all will give this recipe a try.
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Gordon Ramsay - Spiced christmas goose
Gordon Ramsay prepare spiced christmas goose
Whole Roast Goose
So I saw whole goose at the grocery store and I knew I had to get it! The texture and flavor reminded me of duck and it was really similar. This was a 12 pound goose. This was absolutely delicious!
I cooked this goose at 350 degrees Fahrenheit for about 2 hours or until the thighs reach 165 degrees internal.
5 Spice Mixture:
1 tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Coriander Seeds
1 tsp. Dried Ginger
1 tsp. Cumin Seeds
(Salt and Pepper to taste)
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Wood Fire Spit Roasted Goose
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How to Stuff and Roast a Goose
At one time goose was THE thing to have for Christmas dinner. In this video I clean and prepare a shop-bought goose, make a Rosemary & Mushroom Stuffing, and roast the goose. You can usually get geese in the butchers up until New Year so if you didn't have one for Christmas, there may still be time... Recipe at: FACEBOOK:
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Wild Cooking | Best way to prepare Duck & Goose!
Does your duck or goose taste as good as a nice steak? Find out on this video how Joel prepares his duck and goose to be great!
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Strickland (@mrproducersir) is a lifelong waterfowler, duck hunting guide, chef, and producer/director in the film and television industry.
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