Backyard Poultry Forum • View topic - Recipe needed for a Christmas Goose Please

Backyard Poultry Forum

Chickens, waterfowl & all poultry - home of exhibition & backyard poultry in Australia & New Zealand
Login with a social network:
It is currently Sat Dec 16, 2017 12:19 pm

All times are UTC + 10 hours [ DST ]




Post new topic Reply to topic  [ 3 posts ] 
Author Message
PostPosted: Mon Dec 13, 2010 11:07 pm 
Offline
Gallant Game
Gallant Game
User avatar

Joined: Tue Aug 05, 2008 10:58 pm
Posts: 510
Location: Carwoola NSW
Hello All,

A friend of mine has been delegated the task of "Cooking the Christmas Goose" and she is have some trouble finding a GREAT recipe. The goose has been ordered already.

If you can assist I will be happy to pass on the details .... and credit!

Thanks for your help.

Cheers and Happy Christmas to you all.

Peter

(Carwoola Campines)

_________________
The Campine Club of Australia has a web-site at: http://www.campines.org

Campines ... the beautiful breed!


Top
 Profile  
 
PostPosted: Mon Dec 13, 2010 11:32 pm 
Offline
Phoenix
Phoenix
User avatar

Joined: Fri Mar 02, 2007 10:32 pm
Posts: 9087
Location: In Transit
This one sounds not bad
Roast Goose recipe


Ingredients:
1 cup of honey.
1 cup of white vinegar.
Water, to cover the goose (about 4-6 quarts).
1 fresh goose (about 11 lb).
2 tablespoons of salt.
2 tablespoons of freshly ground black pepper.
2 bay leaves.
2 tablespoons of dried thyme.
2 tablespoons of dried rosemary.
4 garlic cloves.
1 small onion.
2 tablespoons of olive oil.
½ cup of flour.
3 cups of chicken stock.

Directions:
Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged.

Bring the liquid to the boil and add the raw goose to the pot.

Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the bird.

Remove the goose from the liquid and allow to cool at room temperature for about half an hour.

Preheat your oven to 325°F (160°C).

Prick the goose skin all around the carcass.

Season the cavity with half of the salt and pepper, add the herbs, onion and garlic.

Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.

Preheat a heavy roasting pan for 10 minutes.

Place the goose, breast-side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 90 minutes.

Turn the goose breast-side up and roast, basting it with pan juices and skimming the fat, for 120 minutes more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165°F (73°C).

Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil.

Skim off all but ¼ cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly.

Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes.

Season with salt and pepper and strain the gravy into a heated sauce boat.

http://www.gooserecipes.net/


Top
 Profile  
 
PostPosted: Tue Dec 14, 2010 10:35 pm 
Offline
Gallant Game
Gallant Game
User avatar

Joined: Tue Aug 05, 2008 10:58 pm
Posts: 510
Location: Carwoola NSW
Thankyou macl27 ... Arcadia Victoria.

That does sound rather nice and the link is helpful also. I'll pass theseon to our budding chef and trust I will get an invite to assess the results.

If the invitation is forthcoming I will pass on an appraisal.

Once again.

Thankyou

Peter

_________________
The Campine Club of Australia has a web-site at: http://www.campines.org

Campines ... the beautiful breed!


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 3 posts ] 

All times are UTC + 10 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 8 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
Powered by phpBB® Forum Software © phpBB Group
©2004-2014 Backyardpoultry.com. Content rights reserved
freestone