darren m Posted January 19, 2004 Report Share Posted January 19, 2004 how do prepare and cook a goose, is it any different than a chicken,mainly thinking of canada geese . Darren . Quote Link to comment Share on other sites More sharing options...
taptap Posted January 19, 2004 Report Share Posted January 19, 2004 Quickest and easiest, cut out breasts, slap in a frying pan and cook like a steak. Don't over cook, and you wont be dissapointed. I have done this with an old gander and it wasn't boot leather. Taptap Quote Link to comment Share on other sites More sharing options...
rkidcj Posted January 20, 2004 Report Share Posted January 20, 2004 Hi Darren, Try this one, Roast Goose with Fruit Stuffing 1 Goose inc giblets ½ Lemon Salt and pepper 12oz prunes, soaked overnight in water to cover 1lb cooking apples 1tbsp redcurrant jelly Remove the giblets for the goose and put them in a saucepan. Add 2-¾ pint water and bring to the boil. Lower the heat and simmer until the liquid is reduced by half. Strain and set aside. Set the oven at 230deg C 450 deg F/gas 8. Weigh the goose and calculate the cooking time at 20mins per lb. Remove the excess fat found around the vent. Rinse inside of the bird and rub the skin with lemon. Season with salt and pepper. Drain the prunes, remove the stone and roughly chop the flesh. Put into a bowl. Peel core and chop the apples. Add to the prunes, with salt and pepper to taste. Use the mixture to stuff the bird. Put the goose on a rack in a roasting tin. Place in oven, immediately lower the temperature to 180degC / 350DegF/ Gas 4 and cook for the calculated time. Drain away the fat from the roasting tin during cooking. (Save the excess fat for cooking roast potatoes in) When the goose is cooked transfer it to a heated plate and keep warm. Drain the excess fat from the tin but still retain the juices. Stir in the giblet stock and cook over a fairly high heat until reduced by half. Add the redcurrant jelly and stir until melted. Send me a bit Cheers, r kid CJ Quote Link to comment Share on other sites More sharing options...
Hammergun Posted January 20, 2004 Report Share Posted January 20, 2004 If you can find any, have a look in Polish, Austrian, or Czech cookbooks as they are particularly fond of goose! The French have some good recipes too. Quote Link to comment Share on other sites More sharing options...
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