05-01-2006, 12:47 PM
Cheffie Wrote:How'd it turn out?
Personally have neither cooked nor tasted goose before (apart from the liver, fat and foie gras) so am quite interested.
I hope you reserved the fat, rendered it down slowly and then clarified it for later use in cooking - great to make confit with etc.
Well, the goose we got was enormous when we first received it so we invited some people around for dinner. I roasted it on gas 5 for 3 hours with water underneath it and foil over, removed the foil for the last 20 min to crisp.
Well, when it came to carving, the goose had comparitively little meat on it, a lot of it was bone. But, the taste was like no other poultry I have had, it was more 'meaty' is the only way to describe it.
It was tasty and fun, but hard work for the little bit of meat, I probably wouldn't do it again.