Roasting a goose

biig said:

My son's SO is wanting to roast a goose for Christmas and is wondering
if gravy can be made from the drippings. She roasted a duck for
Thanksgiving and the drippings were all fat. Has anyone done this?

Nothing much wrong with goose fat in a gravy... That said, you can
always skim off as much liquid fat as possible, deglaze the roasting pan
with water or meat (veal) stock and make your gravy. It is a matter of
taste (and of the dish in question), but I'd say that simply roasted
goose doesn't necessarily need any gravy, unlike, say, the often
tasteless turkey, with gravy being its only saving grace.

Victor

biig said:

My son's SO is wanting to roast a goose for Christmas and is wondering
if gravy can be made from the drippings. She roasted a duck for
Thanksgiving and the drippings were all fat. Has anyone done this?
tia.... Sharon

A goose will render huge amounts of fat, but don't let that
stop you. Separate that fat and make gravy the same way you
would with other poultry. Have some good poultry stock handy
in case you need to fortify what you get from the drippings.

And save that goose fat for cooking potatoes.

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

In article said:

My son's SO is wanting to roast a goose for Christmas and is wondering
if gravy can be made from the drippings. She roasted a duck for
Thanksgiving and the drippings were all fat. Has anyone done this?
tia.... Sharon

You can... providing you use a separator.
There is one _heck_ of a lot of fat that cooks off!

It's really better to chill duck or goose drippings to get all the fat
off, and that is time consuming but worth it. :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

(Victor Sack) said:

biig said:

My son's SO is wanting to roast a goose for Christmas and is wondering
if gravy can be made from the drippings. She roasted a duck for
Thanksgiving and the drippings were all fat. Has anyone done this?

Nothing much wrong with goose fat in a gravy... That said, you can
always skim off as much liquid fat as possible, deglaze the roasting pan
with water or meat (veal) stock and make your gravy. It is a matter of
taste (and of the dish in question), but I'd say that simply roasted
goose doesn't necessarily need any gravy, unlike, say, the often
tasteless turkey, with gravy being its only saving grace.

Victor

IMHO the gravy is not for the meat. ;-)
It's for the fixin's that go WITH the meat!

Sweet potatoes, or regular potatoes, peas, etc. ;-d
As well as pan made stuffing.

One thing I would NEVER do is stuff a goose!
I'd cook dressing separately.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

IMHO the gravy is not for the meat. ;-)
It's for the fixin's that go WITH the meat!

Sweet potatoes, or regular potatoes, peas, etc. ;-d
As well as pan made stuffing.

Absolutely. I can't imagine rolling out the big roast
beast at the holiday with all the family around and
announcing, "Sorry, no gravy this year". I'd have a
riot on my hands.

Quoted message said:

One thing I would NEVER do is stuff a goose!
I'd cook dressing separately.

I come at it from the other direction. The cavity of a
goose is so big I can't resist stuffing it. Unlike
other birds where you never get enough stuffing to go
with the meat, it comes out pretty close to perfect
with a goose. 5-6 servings of both meat and stuffing,
all because it has relatively little meat for it's size
and a cavity you could park a car in.

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

In article <[email hidden]>,

Reg said:

OmManiPadmeOmelet said:

IMHO the gravy is not for the meat. ;-)
It's for the fixin's that go WITH the meat!

Sweet potatoes, or regular potatoes, peas, etc. ;-d
As well as pan made stuffing.

Absolutely. I can't imagine rolling out the big roast
beast at the holiday with all the family around and
announcing, "Sorry, no gravy this year". I'd have a
riot on my hands.

Quoted message said:

One thing I would NEVER do is stuff a goose!
I'd cook dressing separately.

I come at it from the other direction. The cavity of a
goose is so big I can't resist stuffing it. Unlike
other birds where you never get enough stuffing to go
with the meat, it comes out pretty close to perfect
with a goose. 5-6 servings of both meat and stuffing,
all because it has relatively little meat for it's size
and a cavity you could park a car in.

So stuff a duck in there, then a chicken inside of the duck, and a
cornish hen inside of the chicken. ;-)

I just don't like really really greasy food, and I worry about any
stuffing taking up too much goose grease. Is that not an issue?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

So stuff a duck in there, then a chicken inside of the duck, and a
cornish hen inside of the chicken. ;-)

Sounds like a thing called turducken. Or maybe at your
house, it's emuducken 🙂

Quoted message said:

I just don't like really really greasy food, and I worry about any
stuffing taking up too much goose grease. Is that not an issue?

That's a good point. I've never used a bread stuffing, which
probably would absorb too much fat. For goose I'm partial to
a wild rice stuffing of one sort or another. It comes out a
bit rich but there's not too much fat for my taste, 'specially
on a holiday.

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

In article <[email hidden]>,

Reg said:

OmManiPadmeOmelet said:

So stuff a duck in there, then a chicken inside of the duck, and a
cornish hen inside of the chicken. ;-)

Sounds like a thing called turducken. Or maybe at your
house, it's emuducken 🙂

<lol>
That would be fun, except an emu really does not end up with a body
cavity... Due to them being a running animal, they dress out more like a
deer, except without forelegs.

Quoted message said:

Quoted message said:

I just don't like really really greasy food, and I worry about any
stuffing taking up too much goose grease. Is that not an issue?

That's a good point. I've never used a bread stuffing, which
probably would absorb too much fat. For goose I'm partial to
a wild rice stuffing of one sort or another. It comes out a
bit rich but there's not too much fat for my taste, 'specially
on a holiday.

Okay, I could go with that!
I switched from bread dressings to rice dressings a few years ago, even
for turkey.

Might have to get brave and try it next time I do a goose.

Due to Christmas being on a weekend this year, I should have it off.
I've been doing ducks for Christmas lately but might go ahead and do
another goose this year! It sure is good...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Om said:

Due to Christmas being on a weekend this year, I should have it off.
I've been doing ducks for Christmas lately but might go ahead and do
another goose this year! It sure is good...

I've been thinking about roasting a goose for Thanksgiving this year. I've
got a pretty good recipe for roast goose with blackberry sauce, which I
haven't made for at least six years. Here are my extremely-tentative
Thanksgiving food ruminations:

Before-dinner munchies will include deviled eggs and Parmesan crisps. I
haven't decided on what else. Maybe rumaki or something like it.

Dinner will approximate this menu:

Chestnut-Arugula Soup
Hot Melon Salad
Butternut Squash Chunks with Sweet Curry
Green Beans with Hazelnuts, Butter, and Lemon
Roast Goose with Blackberry Sauce
--some kind of dressing, savory bread pudding, or Yorkshire pudding--
Parsnip-potato puree
Spicy Pumpkin Pie (Contains habañeros! Beware!)
(see www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17937,00.html)
Butter Pecan Ice Cream (I follow the Ben & Jerry's recipe. Maple syrup will
be available for drizzling on the pie and/or the ice cream, and there will
be whipped cream. Oh yes, whipped cream...)

Due to Christmas being on a weekend this year, I know for a fact that I
*won't* have the day off. :-(

Bob

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

One thing I would NEVER do is stuff a goose!
I'd cook dressing separately.

Cheers!

I 'stuff' mine with green [[censored]] apples and a pinch of marjoram.
(I loathe any bread or cereal based stuffings). Beautiful.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

A goose will render huge amounts of fat, but don't let that
stop you. Separate that fat and make gravy the same way you
would with other poultry. Have some good poultry stock handy
in case you need to fortify what you get from the drippings.

And save that goose fat for cooking potatoes.

Grain-fed goose will render **a lot** of fat. I have grass-fed geese on
my farm (semi wild, we go out with the .22 and shoot one if we want a
roast bird) and they carry barely more fat than free range chickens.
Depends on the season too, obviously.

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Om said:

Due to Christmas being on a weekend this year, I should have it off.
I've been doing ducks for Christmas lately but might go ahead and do
another goose this year! It sure is good...

I've been thinking about roasting a goose for Thanksgiving this year. I've
got a pretty good recipe for roast goose with blackberry sauce, which I
haven't made for at least six years. Here are my extremely-tentative
Thanksgiving food ruminations:

Before-dinner munchies will include deviled eggs and Parmesan crisps. I
haven't decided on what else. Maybe rumaki or something like it.

Dinner will approximate this menu:

Chestnut-Arugula Soup
Hot Melon Salad
Butternut Squash Chunks with Sweet Curry
Green Beans with Hazelnuts, Butter, and Lemon
Roast Goose with Blackberry Sauce
--some kind of dressing, savory bread pudding, or Yorkshire pudding--
Parsnip-potato puree
Spicy Pumpkin Pie (Contains habañeros! Beware!)
(see www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17937,00.html)
Butter Pecan Ice Cream (I follow the Ben & Jerry's recipe. Maple syrup
will
be available for drizzling on the pie and/or the ice cream, and there will
be whipped cream. Oh yes, whipped cream...)

Due to Christmas being on a weekend this year, I know for a fact that I
*won't* have the day off. :-(

Bob

Does that mean that everyone where you work will not have the day off? Or
just a few? You should give them a recipe for your Thanksgiving dinner, and
maybe the boss would give you the day off in exchange for an invite. Your
dinner sounds incredible.
Dee Dee

On 24 Oct 2005 04:23:02 -0500, "Bob Terwilliger"

virtualgoth@die_spammer.biz said:

--some kind of dressing, savory bread pudding, or Yorkshire pudding--

Ooooo Yorkshire pud made with goose drippings! I've GOT to find time to
roast a goose at some point. 🙂 Been way too long since I had Yorkshire
pud. 🙂

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Dee Dee replied:

Quoted message said:

Quoted message said:

Due to Christmas being on a weekend this year, I know for a fact that I
*won't* have the day off. :-(

Does that mean that everyone where you work will not have the day off? Or
just a few? You should give them a recipe for your Thanksgiving dinner,
and maybe the boss would give you the day off in exchange for an invite.
Your dinner sounds incredible.

If world peace breaks out and the military disbands, then I'll have the day
off. Otherwise I'll be working in support of the troops. I don't mind all
that much.

Bob

OmManiPadmeOmelet said:

<lol>
That would be fun, except an emu really does not end up with a body
cavity... Due to them being a running animal, they dress out more like a
deer, except without forelegs.

It's no surprise I read your posts. Where else would I
find out about this kind of stuff?

Quoted message said:

Okay, I could go with that!
I switched from bread dressings to rice dressings a few years ago, even
for turkey.

Might have to get brave and try it next time I do a goose.

I like to throw in some nuts, chestnuts, dried fruit,
mushrooms, herbs to taste. So many variations.

Quoted message said:

Due to Christmas being on a weekend this year, I should have it off.
I've been doing ducks for Christmas lately but might go ahead and do
another goose this year! It sure is good...

My only complaint is the cost. I pay 5-6 bucks a pound, which
puts a goose in the $50+ range. Sure is good though, and
it's true holiday fare.

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

OmManiPadmeOmelet said:

(Victor Sack) said:

Nothing much wrong with goose fat in a gravy... That said, you can
always skim off as much liquid fat as possible, deglaze the roasting pan
with water or meat (veal) stock and make your gravy. It is a matter of
taste (and of the dish in question), but I'd say that simply roasted
goose doesn't necessarily need any gravy, unlike, say, the often
tasteless turkey, with gravy being its only saving grace.

IMHO the gravy is not for the meat. ;-)
It's for the fixin's that go WITH the meat!

Sweet potatoes, or regular potatoes, peas, etc. ;-d
As well as pan made stuffing.

It's turkey that needs all those things.... anything to distract from
its non-existent taste. Tasty goose needs no steenkin' fixin's. It
needs braised red cabbage with or without apples. No one in his right
mind would pour gravy over braised red cabbage.

Quoted message said:

One thing I would NEVER do is stuff a goose!

I would. Sour apples are the best stuffing and are classic to boot.
Even better is this recipe, which makes a mockery of the notion that
goose fat is too rich. It is by Romain Bapst, from _Chefköche erinnern
sich: Lieblingsgerichte aus Kindertagen_ (_Chefs Remember: Favourite
Childhood Dishes_), by Peter Hoffmann.

Gefüllte Gans zwischen "Himmel und Erde"
Stuffed Goose between "Heaven and Earth"

Serves 8

1 nice, plump goose
3 Blutwürste (blood sausages, i.e. black pudding)
500 g (1.1 pounds) minced pork and veal
150 g (5.3 oz) bread, soaked in milk
1 onion
40 g (1.4 oz) parsley
oil
butter
salt and freshly ground pepper
1 apple (Boskop)
1 egg

Carefully rinse and gut the goose. Mince the goose heart and liver in
the grinder, then the onions and parsley which you have sautéed in
butter and oil, the squeesed-out bread, salt and pepper. Mix all of
this with the minced pork and veal and add the egg and the cubed apple.

Fill the goose with the mixture. Peel the blood sausages and add them,
too. Sew the aperture with coarse thread.

Cook the goose slowly in the oven in its own fat, about 2 1/2-3 hours,
basting it every 15 minutes. Salt and pepper after one hour. Serve
with a celery purée and chestnuts sautéed in some butter.

Victor

In article <[email hidden]>,

Peter Huebner said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

One thing I would NEVER do is stuff a goose!
I'd cook dressing separately.

Cheers!

I 'stuff' mine with green [[censored]] apples and a pinch of marjoram.
(I loathe any bread or cereal based stuffings). Beautiful.

-P.

Apple dressing does sound lovely. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Reg said:

OmManiPadmeOmelet said:

<lol>
That would be fun, except an emu really does not end up with a body
cavity... Due to them being a running animal, they dress out more like a
deer, except without forelegs.

It's no surprise I read your posts. Where else would I
find out about this kind of stuff?

:-)
My pleasure!

Quoted message said:

Quoted message said:

Okay, I could go with that!
I switched from bread dressings to rice dressings a few years ago, even
for turkey.

Might have to get brave and try it next time I do a goose.

I like to throw in some nuts, chestnuts, dried fruit,
mushrooms, herbs to taste. So many variations.

Mushrooms in dressing are a must IMHO!
I've messed with dried cranberries too.
They rehydrate well during cooking to add a nice little accent.

Quoted message said:

Quoted message said:

Due to Christmas being on a weekend this year, I should have it off.
I've been doing ducks for Christmas lately but might go ahead and do
another goose this year! It sure is good...

My only complaint is the cost. I pay 5-6 bucks a pound, which
puts a goose in the $50+ range. Sure is good though, and
it's true holiday fare.

Yeah...... but IMHO it really is worth it!
It's only once per year. :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

(Victor Sack) said:

OmManiPadmeOmelet said:

(Victor Sack) said:

Nothing much wrong with goose fat in a gravy... That said, you can
always skim off as much liquid fat as possible, deglaze the roasting pan
with water or meat (veal) stock and make your gravy. It is a matter of
taste (and of the dish in question), but I'd say that simply roasted
goose doesn't necessarily need any gravy, unlike, say, the often
tasteless turkey, with gravy being its only saving grace.

IMHO the gravy is not for the meat. ;-)
It's for the fixin's that go WITH the meat!

Sweet potatoes, or regular potatoes, peas, etc. ;-d
As well as pan made stuffing.

It's turkey that needs all those things.... anything to distract from
its non-existent taste. Tasty goose needs no steenkin' fixin's. It
needs braised red cabbage with or without apples. No one in his right
mind would pour gravy over braised red cabbage.

What??? No yams/sweet potatoes?
My family would lynch me!

Even when I do a goose, I at least do those!

I'm sorry you don't like turkey. I find it to be quite tasty.

Goose/duck is richer tho', I'll agree with that!

Quoted message said:

Quoted message said:

One thing I would NEVER do is stuff a goose!

I would. Sour apples are the best stuffing and are classic to boot.
Even better is this recipe, which makes a mockery of the notion that
goose fat is too rich. It is by Romain Bapst, from _Chefköche erinnern
sich: Lieblingsgerichte aus Kindertagen_ (_Chefs Remember: Favourite
Childhood Dishes_), by Peter Hoffmann.

Gefüllte Gans zwischen "Himmel und Erde"
Stuffed Goose between "Heaven and Earth"

Serves 8

1 nice, plump goose
3 Blutwürste (blood sausages, i.e. black pudding)
500 g (1.1 pounds) minced pork and veal
150 g (5.3 oz) bread, soaked in milk
1 onion
40 g (1.4 oz) parsley
oil
butter
salt and freshly ground pepper
1 apple (Boskop)
1 egg

Carefully rinse and gut the goose. Mince the goose heart and liver in
the grinder, then the onions and parsley which you have sautéed in
butter and oil, the squeesed-out bread, salt and pepper. Mix all of
this with the minced pork and veal and add the egg and the cubed apple.

Fill the goose with the mixture. Peel the blood sausages and add them,
too. Sew the aperture with coarse thread.

Cook the goose slowly in the oven in its own fat, about 2 1/2-3 hours,
basting it every 15 minutes. Salt and pepper after one hour. Serve
with a celery purée and chestnuts sautéed in some butter.

Victor

Sounds good, but I'd skip the bread addition.
I really do not care for bread in dressings. ;-)

YMMV.

Thanks for the recipe tho'!
I generally do a heavily herbed rice dressing that I make up as I go
along. Last year I added dried cranberries to the mix and it came out
quite good! Mushrooms are a given too. <G>

I'll have to try apple in addition to the cranberries next time. It
sounds delish'. Granny smith?

I have fresh herbs in my herb garden year round, except for basil as it
is an annual. I can get it at the store tho'. I don't care for dried
basil...

Cheers!

Quoted message said:

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson