"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-03-2007, 04:05 PM   #1
Assistant Cook
 
Join Date: Dec 2006
Posts: 18
Goose

I'm getting a 15 lb fresh goose for Thanksgiving and would some ideas for ways to prepare it. Any suggestions.

Martha

__________________

__________________
Martha is offline   Reply With Quote
Old 11-03-2007, 04:46 PM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Miss Martha I've never cooked a goose, but I would guess that just about anyway you can cook a turkey would work just fine!

Have Fun!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-03-2007, 05:01 PM   #3
Assistant Cook
 
Join Date: Dec 2006
Posts: 18
Goose and Prunes

Found a receipe that uses a prune sauce with chestnuts but I'm concerned that all my guests would get the runs.

Don't know if cooking prunes into a sauce renders them harmless or not!

Thanks, Martha
__________________
Martha is offline   Reply With Quote
Old 11-03-2007, 05:15 PM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
My family has had roast goose for Xmas as long as I can remember (much longer before it became so de rigeur), & I've been making it myself for Xmas for the last 30 years or so.

I can't recommend highly enough Julia Child's steam-roasting method as outlined in her The Way To Cook cookbook. You can probably find the recipe online. It's the only way I roast goose these days. Comes out perfect everytime, & the accompanying Port Wine gravy is to die for.

I know many people like prunes with goose, but to me it's "blech", as is "stuffing". I just love the plain roasted goose with the Port Wine gravy, which also makes a lovely accompaniment to the Czech bread dumplings & sauerkraut that I also serve with the bird.
__________________
BreezyCooking is offline   Reply With Quote
Old 11-03-2007, 06:11 PM   #5
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
I love roast goose, wehad a really good recipe where it was marinated overnight before roasting and it was wonderful. Unfortunately the recip has been destroyed in our house fire. I did find this recipe from Gordon Ramsey.

BBC Good Food | Recipes | Gordon's Christmas roast goose

Don't forget to save the rendered fat for excellent roast potatoes.
Ray
__________________
miniman is offline   Reply With Quote
Old 11-03-2007, 06:33 PM   #6
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Quote:
Originally Posted by BreezyCooking View Post

I can't recommend highly enough Julia Child's steam-roasting method as outlined in her The Way To Cook cookbook. You can probably find the recipe online. It's the only way I roast goose these days. Comes out perfect everytime, & the accompanying Port Wine gravy is to die for.

This one? Steamed Roast Goose

Lee
__________________
QSis is offline   Reply With Quote
Old 11-03-2007, 06:44 PM   #7
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Madeira doesn't figure at all in Julia's last edition of The Way To Cook. The goose is steam-braised in dry red wine (burgundy or equivalent), & the gravy is made from Port.

Apparently Julia thought better of it & switched the wine of choice to Port. Which is really the better choice, as Port is definitely less "intense" than Madeira.

(Edited after I realized that Julia had originally used Madeira in her recipe before realizing the error of her ways in her later editions of her cookbooks - lol!!!!)
__________________
BreezyCooking is offline   Reply With Quote
Old 11-03-2007, 06:55 PM   #8
Assistant Cook
 
Join Date: Dec 2006
Posts: 18
Thanks for the steamed goose receipe. Do you still get the rendered fat? Goose fat is like the best thing in the world to me except for Fois Gras. It keeps in the frig for a really long time and is wonderful for cooking certain things. I also found a receipe for a Port Sauce that is reduced and doesn't require cornstarch or flour. I think I have enought to do some real damage now and appreciate all the feedback from everyone.
__________________
Martha is offline   Reply With Quote
Old 11-03-2007, 07:00 PM   #9
Assistant Cook
 
Join Date: Dec 2006
Posts: 18
Didn't find the receipe with wine and port that was quoted...

For the Steamed Goose, but I found lots of copy cats that said that they were reprints of Julia's recipes. I think I can probably figure something out. After reading about 200 goose receipes, there are some basics for me to follow.
__________________

__________________
Martha is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.