Cooking Whole Goose?

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Cooking Whole Goose?

Postby goosecaller » Mon Feb 27, 2006 12:58 pm

Just wondering how you guys cook a whole goose? I usually just breast them out and make BBQ sandwiches. But I have a few whole geese in the freezer and was looking for some new ideas. Thanks for any help.
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Postby duckdog » Mon Feb 27, 2006 3:35 pm

Give them to somebody else,LOL :laughing: . Just kidding, I for one don't care for them, so I give them to others. I do like them smoked though
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Postby LaRedneck » Mon Feb 27, 2006 4:38 pm

Inject with spices and deep fry, awsome.
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Postby duckjumper » Mon Feb 27, 2006 7:55 pm

Depends on how fatty it is. If it has a lot of fat, like many of the ducks around California's Central Valley do, then you're in for a treat. If it is not, then you'll need to cut strips of bacon to cover the breast while roasting.

Either way, try this:

1. Brine goose in a kettle for 24 hours. Basically dunk it in salty water (should taste like seawater) and keep it cold.
2. Pat dry, and stuff VERY LOOSELY inside with a lemon cut in half, wedges of onion and herbs (parsley, rosemary, etc)
3. paint outside with Worchestershire sauce, soy sauce, Thai fish sauce, or tabasco (if you like it hot) [IF IT'S NOT FATTY, NOW IS THE TIME FOR THE BACON]
4. Salt & pepper it.
5. Put on a roasting pan on a rack (or on stalks of celery) in a REALLY HOT oven, like 450-500 degrees. Roast for 25 minutes. (30 minutes if its a big Canada)
****WATCH IT. IF THE BIRD BURNS OR THE BACON BURNS, TAKE IT OUT.****
6. Take bird out and cover with foil for 10-15 minutes.

Eat it up! :salude:
I love all of God's creatures, properly prepared.
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Postby kiwismakebetterhunters » Mon Feb 27, 2006 10:36 pm

Season Goose inside with salt, pepper and marojam. Baste outside of goose with melted Butter then season outside with salt and pepper. Place the goose in a roasting tin and pour over 2 cups of chicken stock. Then roast the goose for 45 minutes, back facing upwards, until golden brown.

Turn the goose, cover dish and cook for another 30 minutes. Then add another cup of chicken stock and cook for another 50 minutes. Then remove cover and brown on high heat.

Hope this helps.

And dont forget the Gravy. :thumbsup:
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Postby goosecaller » Tue Feb 28, 2006 5:43 am

Thanks for the tips guys. I am going to give it a try this weekend.

LA - I have always heard not to deep fry a goose because it is so oily. I may have to give it a try. I am a huge fan of getting out the turkey frier.
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Postby LaRedneck » Tue Feb 28, 2006 6:38 am

Goosecaller i'm sooooo sorry that you have been misslead or maybe they didn't want you to eat there's but you most certainly can deep fry one.

Warm your oil to 325, you can use canola or peanut oil, put the MARINATED goose on the holder NECK WHOLE DOWN and cook 3.5 mins per pound, a 6 pounder will take about 20 mins. Teriyaki or red wine make a good marinade too. Cook up some sweet tators to help bring out the flavor and enjoy.
THE RIGHT OF THE PEOPLE TO KEEP AND BEAR ARMS SHALL NOT BE INFRINGED

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Postby goosecaller » Tue Feb 28, 2006 7:53 am

Thanks. I am definetly going to do that this weekend. Sounds great.
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Postby duckjumper » Tue Feb 28, 2006 2:16 pm

Just for the love of God and all that's holy, DO NOT OVERCOOK IT. Unlike domestic turkey or chicken, ducks and geese and and should be eaten rare-to-medium rare.

I can tell you from experience, an overcooked goose is barely fit for dogs. Prepare to gnaw and gnaw and gnaw.
I love all of God's creatures, properly prepared.
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Postby goosecaller » Wed Mar 01, 2006 5:34 am

OH, I know that one. Been there and done that. Hopefully I won't ever make that again. I would rather just chew on my boot!
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Postby macdaddy » Wed Mar 01, 2006 7:46 am

Hey goosecaller - just want to emphasize LAredneck's marinading. Use something with a vinegar base. If nothing else, use a nice apple cider vinegar or wine vinegar with the Tony Chechere's & baste over night in the frigidaire. I've heard about over - cooking; changes it to muddy -tasting leather.
I'm the guy your Mother Goose warned you about.
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Postby LaRedneck » Wed Mar 01, 2006 8:14 am

Gritty-muddy-tastin-leather....with the dried out seasoning
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