05-01-2006, 01:34 PM
We had a free-range goose from the local farm for Christmas, also the first time I've cooked or eaten goose.
I just open-roasted it at quite a high temperature to keep it crispy.
I was very impressed, the meat was very "meaty", like a very fine beef almost. The fat was saved and rendered for potatoes etc. The giblets went to making a very nice gravy and a terrine instead of stuffing.
I am not a fan of turkey, I eat it at Christmas because it's traditional, but I think I'll stick with goose from now on.
I just open-roasted it at quite a high temperature to keep it crispy.
I was very impressed, the meat was very "meaty", like a very fine beef almost. The fat was saved and rendered for potatoes etc. The giblets went to making a very nice gravy and a terrine instead of stuffing.
I am not a fan of turkey, I eat it at Christmas because it's traditional, but I think I'll stick with goose from now on.