Hi All,
Just wanted to report that the goose was successfuly cooked. It was
delicious and a good meal was had by all. We served stuffing and green
cabbage with it.
Yes, it was very greasy. We decided to boil it in salt water for a few
minutes rather than putting it in brine for 12 hours. That resulted in a
small mishap when my son-in-law decided to turn it over in the pot so the
fat would cook out of it evenly. When he tried to pick it up with a meat
fork and tongs, he got the top of it a little too close to the flame and it
caught fire. We got it out quickly by coating it with salt. It required a
lot of basting throughout its cooking time We rubbed it inside and out with
a mixture of fresh rosemary, marjoram, sage, and margarine, salt and pepper.
We cooked and basted him for four hours, let it sit for a few minutes and
then carved it and dived into it. The only person who didn't like it was my
daughter who doesn't like turkey either. It was good and sweet. Cleanup was
nota breeze though because of
Happy New Year Everybody!
Barbthe grease it exuded. All and all, it was a fun experience. abre
----- Original Message -----
From: "Anna" <annagala...@sasktel.net>
To: <cookinginthedark@acbradio.org>
Sent: Thursday, December 24, 2009 7:50 AM
Subject: Re: [CnD] cooking a goose
Hi, I cooked a duck once. I put a tin pie plate upside down in the bottom
of
the roaster. That way the duck wasn't sitting in the grease. That might
work
for the goose as well, although the goose is probably bigger.
Anna
----- Original Message -----
From: "leverenz" <lever...@cpws.net>
To: <cookinginthedark@acbradio.org>; "Barbara Dahm" <dahm4...@rogers.com>
Sent: Wednesday, December 23, 2009 11:21 PM
Subject: Re: [CnD] cooking a goose
I think that is the same as duck. duck has no "white" meat and is very
greasy.
----- Original Message -----
From: "Barbara Dahm" <dahm4...@rogers.com>
To: <cookinginthedark@acbradio.org>
Sent: Wednesday, December 23, 2009 11:15 PM
Subject: Re: [CnD] cooking a goose
Hi Barbara
I cooked a goose once, and it was very good, but was surprised at the
amount
of grease in the roast pan, I had to dump it out twice, Then it's just a
little in the pan when it's done, and the nice drippings make a good
gravy.
good luck and have a marry Christmas and best wishes for the coming year.
See you on list.
Barb
----- Original Message -----
From: "barbara esposito" <bar...@verizon.net>
To: <cookinginthedark@acbradio.org>
Sent: Wednesday, December 23, 2009 10:54 PM
Subject: [CnD] cooking a goose
Hi All,
After 34 years of marriage, I'm finally getting to cook my husband's
goose, (smile.) My German son-in-law is used to having goose for
Christmas
dinner so he and I thought it would be an interesting adventure to cook
one this year. Goose is quite expensive so my husband bought a 14 pound
goose as his present to the family. We have a German cookbook that we're
going to use, but I thought I could maybe get some advice from the list.
Please help me cook my husband's goose.
Merry Christmas to all.
Barb
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