Quote:
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?
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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.)