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Old 01-05-2010, 01:33 PM   #11
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Quote:
Originally Posted by jet View Post
Have you ever plucked a bird? I don't know anyone who has that doesn't shudder at the very thought of it.
I certainly have plucked many birds. That is how I learned to cook chicken. On the farm, you start out by selecting your chicken, and then killing it. After dipping it in boiling water to loosen the feathers, you start removing them. And I DO mean all of them!

These days, since I buy my birds directly from the farmer who grows them, THEY do the killing and the plucking, but there are always errant pinfeathers that have to be removed. And the goose had by far the most pinfeathers I've ever encountered when I didn't start from scratch.

All part of the process, imho.
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Old 01-05-2010, 09:02 PM   #12
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The goose turned out nicely. Moist enough with a good flavor. The apple juice can through in a nice subtle way.

Too bad the bird wasn't bigger.
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Old 01-05-2010, 10:20 PM   #13
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re goose fat: if it's got it, render it by pricking goose and pouring off the fat every 1/2 hour. give a little vodka baste to the bird. Yes, the skin gets wonderfully crispy. Save the fat for making your own confit. awesome.

Glad it turned out nicely.

If you get a wild bird it will have no fat. lard it and slow braise over mirepoix with red wine. Very tasty also.
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Old 01-06-2010, 12:27 AM   #14
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That looks great! Is there anything you would do differently next time?
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Old 01-06-2010, 10:34 AM   #15
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I would probably put the bacon on it at the beginning instead of as an after thought and possibly add more bacon during the cooking just to try and get rid of the touch of dryness.

Oh and eat more of it. I sent the leftover back to my friend that gave me the goose. (What was I thinking trying to be nice)
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Old 02-02-2010, 04:36 PM   #16
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Wink Cooking your Goose

Chef June - that is a wild goose that does not have any where near the fat of a store bought goose. They have to fly for a living. These are also nothing like plucking a chicken, which I used to do for my grandmother back in the dark ages when people raised chickens. Wild geese come with feathers, down, and pin feathers. Takes over half an hour to pluck a wild goose, although they do make pluckers you can buy or make.But they good news is they have more taste than your frozen plastic wrapped birds. Thus the joy of hunting.
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Old 01-01-2011, 04:43 PM   #17
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Ok. A year has passed (almost) since I made this goose. The good news is...

I HAVE ANOTHER ONE!

It was flying around yesterday, and is getting cooked tomorrow morning. I put it in the brine.

My friend also brought over some of the fat (rendered already) and about a pound of liver. I need to get more bacon (when is that ever a bad thing to say) before tomorrow.
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Old 01-01-2011, 05:30 PM   #18
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Bacon... I always have 2-3 lbs in the fridge and some in the freezer, packaged 5-6 strips per. Bacon and butter is something I never want have to run to the store for ;^)

Beautiful job on the goose earlier. Very nicely carved, too.
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Old 01-01-2011, 06:57 PM   #19
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Bacon is a weird thing around here. We have some it goes away, but not reliably. Sometimes it sits too long. We don't have a big freezer so storing it in there would not work well. We have discussed a new freezer (chest type).

And thanks. It was a lot of fun last year. It is nice to have friends that call you up and tell you they have fresh meat for ya.
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Old 01-02-2011, 10:46 AM   #20
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When I saw the thread title, I thought it might be a naughty confession from FrankZ that had Kathleen setting up the doghouse outside...

I was pleased to see a handsome board of sliced goose flesh instead. I've never prepared it; every time I pass by a frozen breast at my local Asian market, I think about it, and get scared... I will give it a try this year!

How long to brine, does anyone suggest, for just half a goose breast?
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