Bought a goose...

In article <[email hidden]>,

zxcvbob said:

...at WalMart tonight. A "free-range minimally processed"
frozen goose, about 14 or 15 pounds. They were marked down
from $3 per pound to 98¢ a pound. I probably should have
bought 2.

So, do I cook it like a greasy turkey? I thought I'd salt
it lightly inside and out, put a quartered orange and
onion and some celery leaves in the cavity, and roast it
on a rack with the breast side up. Does that sound right?
What temperature do I cook it to?

I have some schezuan peppercorns that I bought a couple of
years ago before they were outlawed. Would this be a good
use for some of them?

If you treat it like "greasy turkey" you'll get a _very_
greasy fowl. Braising or steaming will help to leach out the
(large!) quantities of fat under the skin. Julia's
steam/braise/roast method works very well (so do some
others, but this one I know) --

* steam it for an hour over an inch or two of water, covered
with a lid or foil. (prepare it by piercing the skin in
the fatty areas, and rub with lemon)

* drain out (and save! it's wonderful) the fat, and the now
somewhat flavorful liquid. Pour in a couple of cups of
wine and some diced veggies (usual suspects). You could
put in your orange sections, onions and celery at this
point. Or whatever. Braise for 45 minutes to an hour.

* uncover, roast until nicely browned. Definitely add
aromatics at this point if you didn't in the
braising stage.

I wouldn't tend to think of Szechuan peppercorns in this
context, but they might be good. I tend to like juniper
berries...

zxcvbob said:

...at WalMart tonight. A "free-range minimally processed"
frozen goose, about 14 or 15 pounds. They were marked down
from $3 per pound to 98¢ a pound. I probably should have
bought 2.

I'd have bought all they had. I love goose and that's a
great price.

Quoted message said:

So, do I cook it like a greasy turkey? I thought I'd salt
it lightly inside and out, put a quartered orange and
onion and some celery leaves in the cavity, and roast it
on a rack with the breast side up. Does that sound right?
What temperature do I cook it to?

It's not like a greasy turkey, more like a big-ass duck.
[censored] or score the skin, and keep an eye towards rendering
off the large amount of fat, which you should keep and use
for cooking potatoes at some point. 170 F in the breast, 180
F in the thigh is about right.

The cavity is big enough to park a car in, which makes it a
good stuffing bird, should that be to your liking.

Quoted message said:

I have some schezuan peppercorns that I bought a couple of
years ago before they were outlawed. Would this be a good
use for some of them?

Sounds great to me. I'd hit that.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

zxcvbob <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

...at WalMart tonight. A "free-range minimally processed"
frozen goose, about 14 or 15 pounds. They were marked down
from $3 per pound to 98¢ a pound. I probably should have
bought 2.

So, do I cook it like a greasy turkey? I thought I'd salt
it lightly inside and out, put a quartered orange and
onion and some celery leaves in the cavity, and roast it
on a rack with the breast side up. Does that sound right?
What temperature do I cook it to?

I have some schezuan peppercorns that I bought a couple of
years ago before they were outlawed. Would this be a good
use for some of them?

Thanks, regards, Bob

Gosh, there are so many great ways to roast a goose. Most
recipes invove stuffing, but I'm sure you could do it just
as well without, although part of the reason for the
stuffing is to make it less "gamey".

I have used this recipe several times and really like the
wild rice stuffing. The most important feature of the
recipe, however, is the roasting twice at two different
temperatures. The technique greatly reduces the greasiness.
I don't have an attribution for this, but found it somewhere
on the web.

I don't use a roasting thermometer with fowl, preferring
just to test the texture of the meat and also the
"joint" test.

Oh, I think you could use the schezuan peppercorns to
advantage here.

----------------------------------------
One fresh or completely thawed goose.

Orange Juice and Honey basting sauce (Approx 1 cup OJ and
1/4 cup honey or to taste)

Dried fruit or fruit and wild rice stuffing. (You can
completely stuff the goose with dried fruit including
appricots, raisins prunes, etc or make any other rice and
fruit stuffing.

Step One:

Take a fresh or completely thawed goose. Puncture many holes
in the skin. (I used a corn holder.) Puncture both top and
bottom of goose.

Preheat oven to 375. Place unstuffed goose in rosting pan
with large area for catching grease. Roast approx 45 min to
an hour until slightly brown. Watch carefully This is only
the first step in cooking so you don't want it to burn. You
can optionally turn the goose over to brown both sides.

Step Two:

Remove the goose from the oven. Allow the goose to cool so
it can be handled comfortably. Drain the pan. Pat down the
goose with paper towels to remove the grease. Pat both
inside and outside. Stuff the goose. Baste with the OJ-
honey sauce.

Step Three:

Preheat oven to 325 or slightly cooler. Place goose on a
roasting pan back in the oven. Cook goose using the rule of
about 25 minutes per pound but subtract 45 minutes because
of the cooking done in the first step. Rebaste goose while
cooking every half hour. It is not necessary to turn the
goose over in this step. When done drumsticks should
separate fairly easily from the goose. Use same rules for
doneness as other poultry.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of
"natural" causes.

zxcvbob <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

...at WalMart tonight. A "free-range minimally processed"
frozen goose, about 14 or 15 pounds. They were marked down
from $3 per pound to 98¢ a pound. I probably should have
bought 2.

So, do I cook it like a greasy turkey? I thought I'd salt
it lightly inside and out, put a quartered orange and
onion and some celery leaves in the cavity, and roast it
on a rack with the breast side up. Does that sound right?
What temperature do I cook it to?

I have some schezuan peppercorns that I bought a couple of
years ago before they were outlawed. Would this be a good
use for some of them?

Thanks, regards, Bob

Gosh, there are so many great ways to roast a goose. Most
recipes invove stuffing, but I'm sure you could do it just
as well without, although part of the reason for the
stuffing is to make it less "gamey".

I have used this recipe several times and really like the
wild rice stuffing. The most important feature of the
recipe, however, is the roasting twice at two different
temperatures. The technique greatly reduces the greasiness.
I don't have an attribution for this, but found it somewhere
on the web.

I don't use a roasting thermometer with fowl, preferring
just to test the texture of the meat and also the
"joint" test.

Oh, I think you could use the schezuan peppercorns to
advantage here.

----------------------------------------
One fresh or completely thawed goose.

Orange Juice and Honey basting sauce (Approx 1 cup OJ and
1/4 cup honey or to taste)

Dried fruit or fruit and wild rice stuffing. (You can
completely stuff the goose with dried fruit including
appricots, raisins prunes, etc or make any other rice and
fruit stuffing.

Step One:

Take a fresh or completely thawed goose. Puncture many holes
in the skin. (I used a corn holder.) Puncture both top and
bottom of goose.

Preheat oven to 375. Place unstuffed goose in rosting pan
with large area for catching grease. Roast approx 45 min to
an hour until slightly brown. Watch carefully This is only
the first step in cooking so you don't want it to burn. You
can optionally turn the goose over to brown both sides.

Step Two:

Remove the goose from the oven. Allow the goose to cool so
it can be handled comfortably. Drain the pan. Pat down the
goose with paper towels to remove the grease. Pat both
inside and outside. Stuff the goose. Baste with the OJ-
honey sauce.

Step Three:

Preheat oven to 325 or slightly cooler. Place goose on a
roasting pan back in the oven. Cook goose using the rule of
about 25 minutes per pound but subtract 45 minutes because
of the cooking done in the first step. Rebaste goose while
cooking every half hour. It is not necessary to turn the
goose over in this step. When done drumsticks should
separate fairly easily from the goose. Use same rules for
doneness as other poultry.

--
Wayne in Phoenix

Big on natural foods?? 82.38% of people die of
"natural" causes.

Reg said:

zxcvbob said:

...at WalMart tonight. A "free-range minimally processed"
frozen goose, about 14 or 15 pounds. They were marked
down from $3 per pound to 98¢ a pound. I probably should
have bought 2.

I'd have bought all they had. I love goose and that's a
great price.

Quoted message said:

So, do I cook it like a greasy turkey? I thought I'd salt
it lightly inside and out, put a quartered orange and
onion and some celery leaves in the cavity, and roast it
on a rack with the breast side up. Does that sound right?
What temperature do I cook it to?

It's not like a greasy turkey, more like a big-ass duck.
[censored] or score the skin, and keep an eye towards rendering
off the large amount of fat, which you should keep and use
for cooking potatoes at some point. 170 F in the breast,
180 F in the thigh is about right.

The cavity is big enough to park a car in, which makes it
a good stuffing bird, should that be to your liking.

Quoted message said:

I have some schezuan peppercorns that I bought a couple
of years ago before they were outlawed. Would this be a
good use for some of them?

Sounds great to me. I'd hit that.

I suppose you could always pretend it was Christmas. Delia
has a good one for it.

* Exported from MasterCook *

Roast Stuffed Goose with Prunes in Armagnac

Recipe By : Delia Smith from Delia Smiths Christmas
Serving Size : 8 Preparation Time :0:00 Categories :
Dinner Game Main Dish

Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 12 lb
young goose with giblets salt and freshly milled black
pepper a little wine for the gravy For the prunes in
Armagnac: 12 oz dried prunes 1 pint cold tea 2 oz
granulated sugar 5 fl oz Armagnac For the apple stuffing:
1 1/2 lb Bramley apples -- cut roughly into ½ in slices
1/2 lb prunes -- soaked, stoned and chopped 1 large
onion -- roughly chopped 2 tbsp Armagnac
2/8 tsp ground cloves
3/4 tsp ground mace salt and freshly milled black
pepper For the forcemeat stuffing: the goose liver
-- finely chopped 1 cox's apple -- finely chopped 10
oz minced pork or good quality pork sausagemeat 1
medium onion -- finely chopped 2 oz breadcrumbs 2
tsp dried sage salt and freshly milled black pepper

4. You can prepare the prunes in Armagnac several days in
advance. Soak them overnight in the cold tea, then drain
them, barely cover with water, add the sugar and simmer
for 15 minutes. Drain, sprinkle over the Armagnac, cover
and leave in the fridge.

5. Make the apple stuffing by mixing all the
ingredients together.

6. Make the forcemeat stuffing by mixing all the
ingredients together with the reserved goose liver,
finely chopped.

7. Preheat the oven to 220C/425F/Gas 7. Then begin by
placing the forcemeat stuffing into the neck flap end of
the goose, pressing it in as far as you can, tucking the
neck flap all round it then patting it with your hands
to make a rounded shape. Secure the flap underneath with
a small skewer. Next, place the apple stuffing in the
body cavity as it is – although it looks raw and chunky,
after cooking it will collapse to a fluffy mass.

8. Season the goose well with salt and pepper, lay it on a
rack in a roasting tin, then place it in the centre of
the preheated oven. Give it 30 minutes initial cooking,
then reduce the temperature to 180C/350F/Gas 4 and give
it another 3 hours. That is for a 5kg/11lb goose plus
stuffing: allow 15 minutes less for 4.5kg/10lb, 15
minutes more for 5.4kg/12lb.

9. Meanwhile, make the stock with the giblets.

10. When the goose is cooked the juices will run clear when
you pierce the thickest part of the leg with a skewer.
Remove the bird to a serving dish, snap off the wing
tips and allow to rest for 20 minutes or so before
serving. Drain off the fat from the tin and make a light
gravy with the giblet stock and a little wine. Heat the
prunes gently in a frying pan and stand in a warmed
dish. Give each person a little of each of the stuffings
and serve the gravy and sauce separately. The nicest
vegetable accompaniments would be some crisp roast
potatoes and red cabbage.

- - - - - - - - - - - - - - - - - -

--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

Michael Siemon said:

* steam it for an hour over an inch or two of water,
covered with a lid or foil. (prepare it by piercing the
skin in the fatty areas, and rub with lemon)

* drain out (and save! it's wonderful) the fat, and the
now somewhat flavorful liquid. Pour in a couple of
cups of wine and some diced veggies (usual suspects).
You could put in your orange sections, onions and
celery at this point. Or whatever. Braise for 45
minutes to an hour.

* uncover, roast until nicely browned. Definitely add
aromatics at this point if you didn't in the braising
stage.

I have a pressure cooker large enough to hold the goose. I
can easily steam it on a rack in the pressure cooker with
the lid on and the vent open (so it doesn't pressurize) to
degrease it, then transfer to a roasting pan in the oven or
electric roaster. Is the defatted goose broth good for
making soup, or is it too gamey?

I know to save the fat; it should be good for making
biscuits or cooking potatoes, or just for sauteeing the
onions and parsley when I'm gonna make chicken soup.

(I bet someone sees "pressure cooker" in the first sentence
and has a heart attack before they read the rest of the
message ;-)

Bob

"zxcvbob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

...at WalMart tonight. A "free-range minimally processed"
frozen goose, about 14 or 15 pounds. They were marked down
from $3 per pound to 98¢ a pound. I probably should have
bought 2.

So, do I cook it like a greasy turkey? I thought I'd salt
it lightly inside and out, put a quartered orange and
onion and some celery leaves in the cavity, and roast it
on a rack with the breast side up. Does that sound right?
What temperature do I cook it to?

I have some schezuan peppercorns that I bought a couple of
years ago before they were outlawed. Would this be a good
use for some of them?

Thanks, regards, Bob

Save the fat; it's a very flavorful frying medium and is a
good high temp fat as well.

Jack Torch

"Reg" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

zxcvbob said:

...at WalMart tonight. A "free-range minimally
processed" frozen goose, about 14 or 15 pounds. They
were marked down from $3 per pound to 98¢ a pound. I
probably should have bought 2.

I'd have bought all they had. I love goose and that's a
great price.

Quoted message said:

So, do I cook it like a greasy turkey? I thought I'd
salt it lightly inside and out, put a quartered orange
and onion and some celery leaves in the cavity, and
roast it on a rack with the breast side up. Does that
sound right? What temperature do I cook it to?

It's not like a greasy turkey, more like a big-ass duck.
[censored] or score the skin, and keep an eye towards rendering
off the large amount of fat, which you should keep and use
for cooking potatoes at some point. 170 F in the breast,
180 F in the thigh is about right.

The cavity is big enough to park a car in, which makes it
a good stuffing bird, should that be to your liking.

Quoted message said:

I have some schezuan peppercorns that I bought a couple
of years ago before they were outlawed. Would this be a
good use for some of them?

Sounds great to me. I'd hit that.

How do you cook them so that they don't taste gamey. I've
tried two, both domestic farmed, and they really tasted
strong and kinda nary. I was told to bake it with Coke,
basting it now and then like a turkey to keep it from
getting dry. But, mercy...with all that grease it certainly
did not get dry! I'd be interested in some good recipes too,
but, not with sweet stuff.

Jan 🙂

In article <[email hidden]>, zxcvbob
<[email hidden]> wrote: ...

Quoted message said:

I have a pressure cooker large enough to hold the goose. I
can easily steam it on a rack in the pressure cooker with
the lid on and the vent open (so it doesn't pressurize) to
degrease it, then transfer to a roasting pan in the oven
or electric roaster. Is the defatted goose broth good for
making soup, or is it too gamey?

I know to save the fat; it should be good for making
biscuits or cooking potatoes, or just for sauteeing the
onions and parsley when I'm gonna make chicken soup.

(I bet someone sees "pressure cooker" in the first
sentence and has a heart attack before they read the rest
of the message ;-)

There was a flutter, but I kept going... :-)

Yes, the steaming liquid is usable for soup, or add it to
stock- makings with giblets, and the outer wing joints,
for gravy.

"Jan Il" <snipping 'other' conversations>

: How do you cook them so that they don't taste gamey. I've
tried two, both
: domestic farmed, and they really tasted strong and
: kinda nary.
I was told
: to bake it with Coke, basting it now and then like a
: turkey to
keep it from
: getting dry. But, mercy...with all that grease it
: certainly
did not get
: dry! I'd be interested in some good recipes too, but,
: not with
sweet stuff.
:
: Jan 🙂
:
: ===========================

The last time I prepared a goose was by combining a little
from each of these recipes... it produced an incredible
'mouth-gasm'!

Cyndi

PEPPERCORN AND THYME-ROASTED GOOSE

3 T cracked black, white, and green peppercorns 2 T fresh
thyme leaves
1/2 c extra-virgin olive oil 1 T chopped garlic Salt and
freshly ground black pepper 1 whole goose (7 to 10
pounds), cleaned 1 large yellow onion, quartered 2
carrots, peeled and chopped 2 stalks celery, chopped
2/4 c unsalted butter 1 T chopped fresh thyme

To prepare the glaze: Stir together the cracked
peppercorns, thyme leaves, olive oil, and garlic in a
small bowl and season with salt.

To prepare the goose: Preheat the oven to 375°F. Season
the outside and inner cavity of the goose with salt and
pepper. Brush the glaze all over the outside of the
goose, reserving any extra to use while roasting. Place
the onions, carrots, and celery in a roasting pan and
place the goose on top of the vegetables.

Roast for 2 to 2 1/2 hours, basting occasionally with the
remaining peppercorn mixture and any drippings, until
golden brown and crispy and the juice from the cavity runs
clear. Remove the goose from the oven and let rest for 15
min before carving.

To prepare the sauce: Strain the pan drippings through a
fine-mesh sieve. Skim off the grease, leaving the meat
juices, and place in a small saucepan. Whisk the butter
into the meat juices, add the chopped thyme, and season
with salt and pepper. Carve the goose and serve with the
pan sauce. Serves 8. From: Charlie Trotter Cooks at Home

BURGUNDY ROAST GOOSE

1 Canadian goose salt and pepper 2 Tbsp.
parsley 1 onion, quartered 2 apples,
quartered 2 Tbsp. bacon drippings 3 Tbsp.
butter 2 slices bacon 2 Tbsp. finely chopped
onion 1 carrot, coarsely chopped 1 whole
stalk celery, sliced
3/2 c. beef bouillon 1 Tbsp. Burgundy 1 bay
leaf 1 Tbsp. flour 1 c. Burgundy

Rub goose with salt and pepper. Stuff with parsley, celery
stalk, onion and apple; close securely. Brown on all sides
in butter in heavy roast pot; remove goose. Place bacon
over goose. Sauté onions, carrot and one slice celery in
pan drippings for 2 to 3 minutes. Add broth, 1 cup
Burgundy and bay leaf to roaster. Add goose. Cook,
covered, for 1 hour or until tender at 325 degrees. Remove
goose to heated platter. Blend flour with 1 TBSP Burgundy.
Stir into pan juices. Cook until thick, stirring
constantly. Strain for gravy.

"Rick & Cyndi" <[email hidden]> wrote in message
news:ouMqc.24722$gr.2150544@attbi_s52...

Quoted message said:

"Jan Il"
:
: ===========================

The last time I prepared a goose was by combining a little
from each of these recipes... it produced an incredible
'mouth-gasm'!

Cyndi

PEPPERCORN AND THYME-ROASTED GOOSE

3 T cracked black, white, and green peppercorns 2 T fresh
thyme leaves
1/2 c extra-virgin olive oil 1 T chopped garlic Salt and
freshly ground black pepper 1 whole goose (7 to 10
pounds), cleaned 1 large yellow onion, quartered 2
carrots, peeled and chopped 2 stalks celery, chopped
1/4 c unsalted butter 1 T chopped fresh thyme

To prepare the glaze: Stir together the cracked
peppercorns, thyme leaves, olive oil, and garlic in a
small bowl and season with salt.

To prepare the goose: Preheat the oven to 375°F. Season
the outside and inner cavity of the goose with salt and
pepper. Brush the glaze all over the outside of the
goose, reserving any extra to use while roasting. Place
the onions, carrots, and celery in a roasting pan and
place the goose on top of the vegetables.

Roast for 2 to 2 1/2 hours, basting occasionally with the
remaining peppercorn mixture and any drippings, until
golden brown and crispy and the juice from the cavity
runs clear. Remove the goose from the oven and let rest
for 15 min before carving.

To prepare the sauce: Strain the pan drippings through
a fine-mesh sieve. Skim off the grease, leaving the
meat juices, and place in a small saucepan. Whisk the
butter into the meat juices, add the chopped thyme, and
season with salt and pepper. Carve the goose and serve
with the pan sauce. Serves 8. From: Charlie Trotter
Cooks at Home

BURGUNDY ROAST GOOSE

1 Canadian goose salt and pepper 2 Tbsp.
parsley 1 onion, quartered 2 apples,
quartered 2 Tbsp. bacon drippings 3 Tbsp.
butter 2 slices bacon 2 Tbsp. finely
chopped onion 1 carrot, coarsely chopped 1
whole stalk celery, sliced
1/2 c. beef bouillon 1 Tbsp. Burgundy 1 bay
leaf 1 Tbsp. flour 1 c. Burgundy

Rub goose with salt and pepper. Stuff with parsley,
celery stalk, onion and apple; close securely. Brown on
all sides in butter in heavy roast pot; remove goose.
Place bacon over goose. Sauté onions, carrot and one
slice celery in pan drippings for 2 to 3 minutes. Add
broth, 1 cup Burgundy and bay leaf to roaster. Add goose.
Cook, covered, for 1 hour or until tender at 325 degrees.
Remove goose to heated platter. Blend flour with 1 TBSP
Burgundy. Stir into pan juices. Cook until thick,
stirring constantly. Strain for gravy.

Thank you very much. I'll hold these in my goose/duck file
for future reference. I may try my hand with one again soon.

Jan 🙂

"Jan Il" < & Cyndi" < :

Quoted message said:

The last time I prepared a goose was by combining a
little

from
: > each of these recipes... it produced an incredible
'mouth-gasm'!
: >
: > Cyndi
: >
: > PEPPERCORN AND THYME-ROASTED GOOSE
: >
<snip: >
: > BURGUNDY ROAST GOOSE
: >
: > snip<
:
: Thank you very much. I'll hold these in my goose/duck
: file for
future
: reference. I may try my hand with one again soon.
:
: Jan 🙂
=============

You are most welcome! All of us went nuts over the goose.
--
Cyndi <Remove a "b" to reply