"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 11-14-2008, 10:21 AM   #1
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Question Price of Goose - What Happened???

Our traditional Xmas dinner for as long as I can remember has always been a roast goose (accompanied by Port Wine gravy, butter-braised brussels sprouts (try saying that 3 times fast), Czech bread dumplings, & sauerkraut.

For what has to be at least the last 10+ years I've been paying around $2.99/pound for the birds, which run anywhere from 10 to 13 pounds average. I've bought them at this price from different local grocers, although for the past several years, WalMart, believe it or not, has had the best size/best price, & free-range to boot.

This year I am suddenly shell-shocked. Our local Harris Teeter AND a close-to-DC WalMart have been advertising goose for $5.99/pound!!!!!!***!!!!!

I don't understand this AT ALL. I know all about the corn industry & how grain prices have risen drastically due to drought/flood/ethanol, etc., etc., etc. But chicken hasn't gone up around here, & duck, in fact, has actually dropped a bit in price. So what gives??? Anyone know?

I'm going to HATE giving up a tradition that we've enjoyed since the early '70's, but on the other hand I'm not crazy about paying what will amount to over $60.00 for one bird.


BreezyCooking is offline   Reply With Quote
Old 11-14-2008, 10:46 AM   #2
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I almost never see goose in the store, and when I saw them in Walmart, I picked one up. When I realized it was going to cost me $56, I told the cashier to take it off my bill.

I like goose, but dang! Especially when you consider the waste-- a goose has lots (and lots!) of fat, bone and skin.

I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 11-14-2008, 10:52 AM   #3
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I know. It's highway robbery. Price is now suddenly double after 10+ years.

I'm trying to justify it because since it's just my husband & I, we do end up getting 4 meals out of that one goose:

Xmas dinner
Leftovers from Xmas dinner
New Years Day Cassoulet
Leftover New Years Day Cassoulet

But still - DOUBLE the price when other poultry prices have remained the same or dropped? They virtually all eat the same thing, so that can't be the reason.
BreezyCooking is offline   Reply With Quote
Old 11-14-2008, 10:55 AM   #4
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,431
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-14-2008, 11:09 AM   #5
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I'm 100% Czech on both sides of the family, & Czech Bread Dumplings (aka "Knedlecki"(spelled phonetically)) came over from the old country with my great grandparents. Sunday dinner wasn't Sunday dinner without them - whether it be Chicken in Dill Gravy, a fresh pork roast, roast turkey, roast goose - gotta have dumplings - lol!! They're very easy, basic, & very bland; meant to sop up gravy &/or meat juices. Sort of a bread substitute. Traditionally served with sauerkraut, they were nicknamed "Sinkers with Grass" - lol!

Here's my family's cherished recipe - Xmas wouldn't be the same without it.

2 cups flour
1/2 tsp. baking powder
1 cup milk
4 slices of white bread - either stale or toasted, cubed
1 egg

Bring a large pot of water to a full boil. In large mixing bowl, lightly beat egg. Add flour & baking powder & mix again. Add milk & cubed bread & combine thoroughly. With lightly floured hands, form balls of approximate tennis ball size & drop into boiling water. Allow to cook for 10 minutes, then flip balls over & cook for another 10 minutes. Remove & allow to cool before slicing.
Leftovers are easily reheated in hot gravy or in the microwave, & make a delicious addition to scrambled eggs when cubed & browned in butter.
BreezyCooking is offline   Reply With Quote
Old 11-14-2008, 12:43 PM   #6
Senior Cook
Join Date: Nov 2008
Posts: 150
pricy goose

Same thing in Canada , well, Prime rib with Yorkshire Pie ,veggies, mashed or scalloped potatoes is a nice tradition too.
Look at the price of chicken winngs nowdays !!!! I think they found some great things to do with a chicken part nobody wanted ,then everyone got on that bandwagon and the price got silly. Now I see drumsticks going dirt cheap, I buy them ,whack off the small end , push the meat all to the large end exposing about an inch or inch and a half ,stand them up in the pan and treat them like wings. At some point they will go through the roof as well ,they are very tasty ,good good good.
Regards and good luck goose bargain hunting-----Gage

gage is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:26 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.