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PostPosted: Tue Jul 08, 2008 10:52 pm 
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Old Mother Goose
Old Mother Goose
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Joined: Mon Oct 23, 2006 11:15 pm
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Location: St georges basin (NOWRA) nsw
After this season assuming I get goslings I will be keeping some for the freezer.

I Know how to kill it, basic understanding on cleaning it out ...much similar to a chook I suppose... but what does boning it out mean?

I will be wanting to stuff it with some nice old school stuffing and herbs.

Cooking times? When using a meat thermometer what temp etc...

Anything else about preparing the live bird to be killed... diet etc...
After its dead and its inards are out anything else special?

I am not a 'cook' so to speak so this is very forign to me and I wouldnt want to ruin the bird.

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PostPosted: Tue Jul 08, 2008 11:33 pm 
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Wise One
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Joined: Fri Jul 14, 2006 12:23 pm
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Location: Wollongong.
Sebastopols?

Kai


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PostPosted: Tue Jul 08, 2008 11:39 pm 
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Old Mother Goose
Old Mother Goose
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Joined: Mon Oct 23, 2006 11:15 pm
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Location: St georges basin (NOWRA) nsw
embden x grey

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PostPosted: Wed Jul 09, 2008 12:31 am 
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Gallant Game
Gallant Game

Joined: Tue May 20, 2008 11:56 pm
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Location: Perth
We used to cook goose a lot in Europe.

The geese we had were about 4.2kg dressed weight.

Pour boiling water all over the skin. Rub the skin down with salt, cracked pepper and olive oil.

Shove a lemon or two and some garlic in the cavity, add stuffing if desired (depended on how many people we had coming to dinner!!).

Cook on about 200oC until crispy. Turn once or twice.

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Ben.


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