getting goosed...

[Dottore]

Xmas Goose. My mothers recipe. Comes from Prussia. Through the DNA for centuries!

So you take a naked young goose. About 11 pounds. Heat the oven to 350. Pour yourself a glass of wine.



Then you make a rub. Mince a bulb of garlic, with olive oil, salt and pepper, and some fresh herbs. Rub this inside the cavity of the goose, and outside all over and let it sit. And BTW the goose should be at room temperature when you do this.




Then you make some stuffing. Chop up a few apples and oranges. Add some bread crumbs and salt and pepper. Add some cloves and a cup of port and mush this all together and stuff it inside the bird.




Then you truss up the bird with needles and thread, like so. Then you put it in the oven. Tits down. But before you do so, you poke the entire bird with a fork, over and over again, to allow the fat to run out.



So then you put the thing in the oven and leave it there. Roughly 25 minutes for each pound of bird. Baste the thing frequently. After about ninety minutes it should look like this. At this point crank up the heat to 425, until the bottom of the bird is nicely crisp.



Meanwhile, boil some new potatoes, and slather these with butter and salt and pepper.



Then put on some red cabbage with nutmeg, cloves, garlic and orange peel. And of course a bit of the duck fat.



And voila. You have the perfect goose. (The gravy is proprietary, and would involve a whole seperate thread.)



Cut up, it looks like this. (The other half is still in the warming oven.)



A merry, merry!

[futuresoptions]

Looks great man! Bet it tastes even better... Merry Christmas

[Racerbvd]

Yum, yum..

[Steve Carlton]

Looks great! A friend of mine who owns a gourmet restaurant says goose fat is the ultimate cooking grease. A lot should come out...

[Gogar]

Yum +1!

[9146racing]

oh my gosh, doesn't get any better now, we use chestnuts, sausage and bread for the stuffing,

[bivenator]

rLooks very nice. I was suprised that you pierce the bird with a fork over and over. This seems at odds with having a moist final product. Whats up with dat?

[HardDrive]

Seems like a lot of work.

I like option B) Order Chinese and feast with my Jewish brethren.

[Dottore]

Originally Posted by Steve Carlton

A friend of mine who owns a gourmet restaurant says goose fat is the ultimate cooking grease. .

I have heard it said, that back in the old days, down on the farm, it was also the personal lubricant of choice.

But you probably didn't want to know that.

[Dottore]

Originally Posted by bivenator

rLooks very nice. I was suprised that you pierce the bird with a fork over and over. This seems at odds with having a moist final product. Whats up with dat?

Since old geese are very tough, you want a young goose. And young geese tend to be very fat.

You pierce the skin in order to get most of the fat out. This will not effect the moistness of the bird.

The really art to cooking these birds is to get almost all (but not all) the fat out in the roasting process, and end up with a crisp skin and just a tiny, tiny layer of fat under the skin for extra moisture and taste.

(Slow roasting is also a good trick. As is brining. And some old Germans actually boil the thing in a large pot for ten minutes to remove excess fat.)

[Steve Carlton]

Originally Posted by Dottore

I have heard it said, that back in the old days, down on the farm, it was also the personal lubricant of choice.

But you probably didn't want to know that.

No, no. I'm glad you told me.

[KarlCarrera]

Great looking bird, bet it tasted even better.

Karl
88 Targa