The goose! The goose!
I was having a Mrs Cratchit moment. I’d never tasted goose before, but ever since watching A Muppet Christmas Carol, I’d desperately wanted to. Pete, whose mother had raised geese, was a little wary – he and his siblings have memories of dry, chewy meat which they’d all struggled to eat.
Apparently the secret is to roast a young goose. And our little bird at barely 3kg was certainly that. It had arrived frozen and spent three days defrosting in the fridge.
After some discussion on Christmas morning about the best cooking method (it didn’t fit in the Römertopf and by that time it was too late to buy oven bags), we decided to use our large 36cm Falcon enamel roaster (photo below is from the Peters website – my pot is now seriously grotty). The goose fit in perfectly…
I prepared the bird very simply – after washing, I tied the legs together, then pricked the skin thoroughly to ensure that it would release its fat as it roasted. I trimmed off the oil gland, then rubbed the dried skin with five spice powder and salt. Fresh rosemary, sage and a small garden lemon were tucked into the cavity, a little oil was rubbed over, and then the bird was placed breast down into the covered roaster.
The pot went into a preheated 180C oven for about two and a half hours (maybe a tad longer, I wasn’t paying close attention) – we basted regularly and poured off the fat as it accumulated. It then rested for a couple of hours prior to serving…
I used some of the stock and fat to flavour a simple stuffing, made with walnut bread crumbs, dried cranberries, sage leaves and onion…
The potatoes were peeled, cut into pieces and tossed in goose fat, then baked to golden…
We accompanied the meal with a fabulous caramelised onion rice that Pete created (I’ll write this up the next time he makes it), Charlie’s cranberry sauce, fried backyard snake beans and salad. But it was Christmas, and I didn’t remember to take any other photos.
Happily though, on Boxing Day I woke to find this precious jar of goose fat in my fridge…
Our three kilo goose was exactly the right size to feed seven hungry adults. Small Man declared it to be his new favourite bird and I have to agree with him – it was richly flavoured, tender and very moreish. This will definitely be a special occasion meal for us in future.
What did you eat for Christmas? And have you ever tried goose before?
Fig Jam and Lime Cordial 
We once had a Canada goose which, when it came out of the oven it looked like a rugby ball and was so tough we could hardly get the carving fork into it. Thankfully, a free range young goose especially reared for the table is a much, much better bird though we always have turkey for Christmas as there’s so many of us.
Anne, we often pick up turkey on sale after Thanksgiving or Christmas and then cut it into four and stash it in the freezer. One quarter of a turkey is an almost perfect amount to feed the four of us! :) Your goose experience is reminiscent of how Pete and his siblings remember their mother’s attempts! :)
Hi Celia. I have never tried goose. I am a traditionalist and usually have turkey.
Glenda, we usually do a glazed ham! We’ve done turkey before, albeit in pieces, but this is the first time we’ve tried a goose. It was amazingly good, I’m now on the prowl to see where I can source goose locally.
Maybe I will grow a goose this year.. in a pen of its own though.. where BooBoo cannot play with it! sigh.. Is goose fat as good as duck fat? c
Goose fat seems softer than duck fat and it made absolutely delicious roast spuds! Apparently geese make great watchdogs – you could get a small flock to protect your chooks! :)
what an excellent suggestion! c
My friend Linda has them – here are her posts:
http://witcheskitchen.com.au/?s=geese
Celia:
I have been doing goose at Christmas for 32 years and love it.
I have memories of my Grandma making goose and so when I got married that is what I started making.
I’m in possession (sp?) of a great recipe that has never failed me. If you would like it let me know and I will send it to you.
We usually get a ten pound goose, never seen a smaller one. After Christmas I take the carcass and the leftover meat and make soup.
The girls I think get more excited about the soup than they do the goose!
So glad you all liked it.
Anne: I can’t believe you ate a Canada Goose! Here in Canada they are protected.
Have a Joyful Day :~D
Charlie
Thanks Charlie! We were really happy with how this goose turned out – especially since we were making it up as we went along! Our little bird was about 7lbs and she was the perfect fit for our roasting pot! There wasn’t much leftover – just a tiny bit to nibble on out of the fridge the next day! :) Have a great 2015!
Cecilia: Yes!
There are also studies that are saying that goose and duck fat in moderation is better for you than butter or margarine.
My Grandma would butter toast with it, fry with it.
Also she would mix some menthol with it and make her own vicks. Then she would wrap flannel around us.
I swear it worked better than vicks.
Charlie
Buttering toast with it sounds like a fabulous idea – old style toast and drippings! :)
Yum! I haven’t tried goose before, but now I want to! I’m always pretty partial to duck myself.
We’re big duck fans too, but this was surprisingly different! Worth giving it a go if you ever get the chance, although they’re a special occasion bird and therefore very pricey!
Celia, I haven’t had goose since I was a child and had it at my English grandmother’s house. It was very good, but for some reason I’m a bit squeamish about it. (Maybe because of Mother Goose and all?) Yours looks wonderful! You must have done everything right.
Thanks Jean! I think we got lucky this time, it was perfect! Both the boys loved it!
Mum used to raise geese to sell at Easter and Christmas time. We ate a lot of goose and I remember really liking it aside from the ratio of bone to meat that is. You treated your baby with true respect there Ms Celia and what a feast!
Those potatoes are making me twitch. Mainly because I have banned spuds from my diet for the moment until I can learn to eat “some” and not entire plates full ;). You are a true gourmet Ms Celia and your posts are filled with glorious possibilities. I hope you have a most awesome 2015 and that it isn’t too hot in your neck of the woods.
Sigh, I know darling, I’m the same. There are some foods which I need to avoid simply because I can’t be trusted around them. I keep saying this though Fran, you can’t keep banning stuff when you’re a vegan, or you’ll run out of things to eat! :D Weather is great here, thank you! How’s 2015 in Tassie shaping up?
31C and we are basking like limp lizards inside with a gorgeous sea breeze blowing through the house. I just ate 4 globe artichokes for breakfast. Not a bad life this one ;)
We had goose some years ago and remember it being good. We had salmon this year so that even the non meat eating daughter could have the same meal. It was good …. but your goose looks great. Sounds like you had a good Christmas!
Kim, thank you, we really did! Salmon for Christmas sounds very Australian actually! Have a great 2015!
Celia, I have only eaten goose once and it was at my brother’s home many years ago when he was still alive. But my mother would love you for your goose fat… it was a special treat of hers, especially Tepertő… ask June about it… it’s made made by deep-frying goose or duck skin and then it’s cut into bite sized cubes! Love your enamel roaster too, darling. And how excellent that Pete can now enjoy moist succulent bird xox
Oh goodness Lizzy, I don’t think even I could eat deep fried duck skin…hahahaha.. And yes, the roaster is fabulous, great for bread baking too! xx
Mum only ate a few morsels of it as a treat, but gosh she loved it!
Celia, you are correct about only using a young/small goose. We have two geese each Christmas along with the turkey and they are so so delicous and sweet. Our family all get together again on Boxing Day and the geese work well then cold with salads but they are so juicy when served hot! I get fresh ones from Chop Shop Carnivoroum at Hurlstone Park. Melinda has been supplying us for years and is so helpful.
Carolyn, thank you SO much for this – Hurlstone Park is quite close by, so I’ll have to check out this store (I think they’re closed at the moment). :)
This all looks fantastic! I have not made a goose yet, something to consider in the future. We had a turkey and enjoyed being able to use a fan with the new convection oven. I also tried a new method of flipping it over part way through and I was very delicious. We didn’t get any pictures either, too busy cooking and eating!
Gretchen, new oven!! Hooray! I’ll grab a coffee and check out your kitchen! :)
We had a goose too, this Christmas. I’d eaten it once before and it was tasty, but very dry. This bird was brought to our lunch by friends who had steamed it first, then roasted it. It was rested for several hours and served with a bread sauce and some home made cranberry chutney which I had brought back from the Yukon in Canada – it was beautifully moist & tasty.
Amanda, snap! I think the enamel roaster made a huge difference – I’m starting to really appreciate the difference roasting any meat in a covered vessel makes!
I have not eaten goose, but I do see it on menus in Italy occasionally. Yours looks delicious. Happy New Year Celia…enjoy your goose fat.
Thanks Deb! Worth trying once for the experience! And I have to take care that the goose fat doesn’t turn me into a fat goose.. :)
Fabulous food. We raise geese for our own use. They need to be about 12 months old before you kill them. Much younger and the flesh is too soft and almost gelatinous. They take about 45 minutes to clean. Rubber kitchen gloves are very helpful and assist removal of the feathers and down. A candle burns off the tiny hairs.
I suggest you try boning them out. It should take about 10 minutes to do. For their size there is little meat on them and thus they are difficult to carve. We prepare them well before Xmas. Remove the wings, neck and the bones, prepare a light stuffing then put it down the centre of the meat, roll it up and tie it off at about 5 cm intervals. It can then be frozen till needed. Cook the wings bones etc for stock and also freeze till needed. Cook for several hours. Oven bags are almost essential to ensure the goose remains moist. Delicious!
Thanks Trish! My friend Maude bones out all her birds, so I might get her to teach me. Although I come from a big Asian family and everyone loves meat on the bone! :)
I would also strongly recommend if you cook the goose whole that you do not prick the skin. The fat will still cook out but in the meantime helps keep the meat moist and flavourful
Trish, truly it was fine! :) The meat was mouthwateringly tender and juicy and the fat all rendered out of the pricked skin, which then went all crispy!
Well done you! I’m super impressed with how you prepared your goose and how stunning it turned out too Celia. Goose is a wonderful, tasty meat but rarely seen on our tables here- maybe you can start a trend :) My Mum hated roast duck and goat as well until she ate it prepared correctly, it’s amazing the difference it makes :) xox
Becca, sounds like we got very lucky – trying out our first goose on Christmas day with no real cooking instructions and then having it all turn out so well. I’m contemplating a huge Romertopf to roast the next one in, but have no idea at all where I’d store it! Apparently you can only get geese here at Easter and Christmas, but wouldn’t it be lovely if it were more readily available? And a cheaper price – they cost a fortune at the moment! :)
Goose fat potatoes are the things of dreams! So crispy! Yours look amazing Celia!
They were divine! :) It really is the stuff of dreams, isn’t it.. :)
I always want a traditional dinner of turkey and each year I get worn down with, “it’s seafood – cold, Maureen, you’re in Ausralia now.” As if I forgot. :)
So we had cold seafood, ham and salads. I might have a look for some turkey on sale.
We buy turkey whenever it’s on sale at Costco, then cut it into four. One quarter feeds all of us, and we have three more dinners in the freezer. Hope you track some down! :)
It looks at lot like duck – which we had for our Christmas. Does it taste like duck? My parents raise ducks so we eat duck quite a bit. I agree, it’s definitely an art to cook them without them being dry and chewy.
Pete thinks it’s a bit like a cross between duck and turkey, but I think it’s quite different, maybe a bit gamier. It was very, very good! :)
I have not eaten or cooked goose before Celia. But, just prior to Christmas I was discussing the idea with my brother. Definitely on the menu for next Christmas. Your meal looks fabulous x
Jane, the secret seems to be cooking it covered in some way – I think Maggie Beer suggests a large oven bag. It worked really well in our covered roaster, so I think that’s the way we’ll be doing it from now on. And thank you – it really was fabulous! xxx
Celia, the goose looks amazing and I love the flavours and spices you have used. I have fond memories of eating a delicious goose at Christmas time during my travels as a young nurse in the UK. I investigated a goose for us this year, finding they are avIlable in Newcastle NSW via Hunter Valley Chicken and Game http://www.hvcg.com.au/index.html. I needed to order and didnt get there this year, but a certainty for next. Mulled wine will need to be the accompaniment for the full experience! Will also check with our local providers at the Farmers Market. Lovely to read your posts. I’m new to this blogging. But loving the community spirit and joy of all things food! Donna (bountiful hunter)
Donna, I bet goose is even more glorious served in cold weather! I hope you track one down – I know Beth at Burrawong Gaian will have them for Easter and Christmas. I’ll have to do more research! Enjoy your new blog! :)
Uh-oh – my husband has always teased me about “cooking his goose” and I have resisted but now I clearly have no excuse. We love duck but I’ve been afraid of the overcooked/tough result. Thanks for the inspiration! Happy 2015!
Happy New Year Lynne! My husband had reservations as well, but they were unfounded as the goose was tender and delicious! :)
I wonder what the taste like…..never tried before!!! Looks YummY
First time for me too! It was delicious! :)
I cooked goose last year by cutting off the legs and slow cooking them, and roasting the crown (breast on the bone) a little faster than usual. This meant both types of meat were cooked to perfection. It was a Raymond Blanc recipe, but I couldn’t see it online anywhere this Christmas. Your young goose looks pretty good too! I’ve only just finished the goose fat from Christmas 2013, there was so much of it!
Suelle, Happy New Year! :) Our goose was, by goose standards I think, tiny which meant it was fine cooked whole. When we cook turkey though, I always cut it into pieces – easier to cook the different types of meat to perfection then, as you say! We only got one jar of goose fat out – you must have had a big goose! :)
Lovely to read you enjoying your goose feast! Sounds perfect xx
You inspired me! :) Much love to you xxx
I too have never tried goose but yes, despite that Dickens’ story inspiring me for years. I’m so glad you removed that gland – that part of cooking a goose has me worried. Your goose looks so yummy and I’m glad the meal was a success. You have inspired me and I’ll give this a go. How fabulous to have all that goose fat! xx
The gland is on the tail of the bird and is used in life to oil the feathers. My mother cuts it off all poultry, so I’ve always done so as well. Do give it a go, it was fabulous! :)
I love goose!! I especially love Chinese goose. SO GOOD. Very rich though!
I’m surprised 7 adults got through a 3 kg goose!! And oh boy are you going to have fun with that goose fat. Any potatoes in goose fat is great, but have you tried Nigella’s way? Par boil potatoes, steam dry, put back in pot with semolina and shake to rough the edges, put in a baking pan that’s been heated in a cranked up oven WITH the goose fat in it so when you put the potatoes in, it sizzles.
Heaven. :)
I have no idea how I made it to be a nearly 50 year old Chinese woman who never tried Chinese goose! And I’ve tried the Nigella potatoes but without goose fat – will have to give it a go! Thanks Nagi! :)
Your Christmas dinner sounds fabulous Celia.I watched Jamie Oliver’s Christmas programme where he roasted goose and used the fat for roast potatoes and really fancy trying it next year. Happy New Year!
Andrea, Happy New Year! I hope you have a glorious 2015 in the lovely Cotswolds! I missed that Jamie episode, I’ll have to go back and look for it! :)
Goose Its so rarely available here, why am I not surprised you happened upon one. We used to sell them direct from Thirlmere Poultry ( Vics Meats stock them- which you would probably know) each year but I have only had it once. I used to get all the dented cans of goose fat from Essential Ingredient though- that’s when I could eat all the fat I wanted….. If anybody could pull off a roast anything it would be you and Pete. Happy New Year
Thanks darling, Happy 2015 to you too! I’ve never seen a goose for sale before, but I know you can order one from Havericks and a few other places. Will have to do more research. As you say, we literally chanced upon this one, then changed all our Christmas plans to suit. Mind you, we didn’t really have firm Christmas plans, so they weren’t hard to change.. ;-)
Our Christmas lunch was a little different to yours – a yak burger for lunch and hotpot for dinner:) I think I’d have preferred your goose and roasties for sure!
Oh dear Nancy, yak burger! Did Rich complain? ;-)
We didn’t have a dry goose when we roasted it but because it was summer when we had it (for Christmas) it wasn’t very meaty. Apparently there is quite a difference in seasons!
Isn’t that interesting! I didn’t know that, thanks! Our goose was quite meaty but it was frozen – Fran in Canberra was telling me that they kill and freeze mid year because it’s not really goose season in summer.
We always have goose for xmas,a family tradition for us.
Being a tradition I think I would be burned at the stake if I did anything other than roast goose with all the traditional sides of pigs in blankets,stuffing,red cabbage in wine and port,roast pots and parsnips.
I would love to try your version though, so maybe for easter !
In our family the goose casserole on boxing day is a tradition as much as goose on xmas day. All we do is throw all the left overs (goose meat ,veg, roasties,stuffing gravy, pigs in blankets, etc into a big pan ,heat it up and hey presto.Serve with mashed potatoes…………..Mags.
Mags, that does sound like my kind of casserole! Both to cook AND to eat! :D
I adore goose and yours looks wonderful. Sadly after last year’s goose which was clearly just about ready for retirement, it was banned in our house :(
T, I read somewhere that the secret is to roast it in an oven bag to keep all the juices in. I think we were very fortunate too to have a young goose! :)
I tried roasting duck for Christmas one year. My Danish mother in law sent me her recipe. It was far from successful. Chewy, dry and nothing crispy about it. There are at least 4 Chinese BBQ places where I live so the last two years, I’ve just gone and bought the duck.
Lien, the more I’m reading comments, the more I realise how lucky we were with our goose! Roast duck is always a reliable back up – we eat it every Chinese New Year! (as well as often during the year as well) :)
I’ve only had goose one time before (a very long time ago). It was a “wild” one shot by a hunter and came complete with buckshot. Your’s looks much better!
It’s a shame the Christmas posts come out after Christmas. I’ll have to wait until next year to try it. Did you roast it breast side down for the entire time? And was there a lot of meat? We had duck and, although delicious, there wasn’t much leftover.
Happy New Year Celia.
Liz! Goose with buckshot stuffing! :) Yes, we roasted breast side down with the lid on the roaster the whole time. I poured the fat off twice during the roasting, but basted the top of the goose each time. There was enough meat for all of us, but it was very rich so no-one could really gorge themselves! :) Have a great New Year too!
My hat’s off to you Celia for trying this! I’ve never tasted and certainly never cooked goose before and although I’d love to try some, I don’t know that I would have had the confidence to cook on. Now you’ve made it look as easy as cooking up a chicken. Did it have more of a duck taste? It sounds as if it had the kind of grease that you get when cooking duck. The side dishes certainly sound delish, especially that stuffing!
Di, I think it’s closer to duck than chicken, but it really is quite a unique flavour of its own! The stuffing was delicious, I was really chuffed with that! :)
Celia, it looked like you well and truly cooked your goose. lol.
We had goose at ma and pa’s this year, and I manged to get a tiny taste in, as I was last to dish up my meal. Apparently it’s a winner goose dinner. Dad brined his for 24 hours which helped keep it moist and tender. I’d love to cook my own goose one year, I reckon. I’ll eat any bird that’s roasted well :) Or well, roasted. And goose fat potatoes, yummo! Are they as good as duck fat roasted potatties?
Fran, the goose fat spuds are most fine, better I think than duck fat ones, but it’s a fine line! :)
Ok, love goose, but never thought goose and xmas, brilliantly delicious idea.
Hi Thang! I must be the only Asian who had never tried goose before now! :D
The goose sounds lovely, and I am really looking forward to the caramellised onion rice post. We love the traditional turkey & ham. My ham was not the best though this year as I bought one on the bone & it fell apart during the boiling. Still tasted good although it lost.its fat layer for finishing properly in oven. At least I didnt steam the pudding dry and melted.the bowl like last year
Oh dear Kay! I’m glad it all tasted good! I’ll be sure to put the caramelised onion rice up next time we make it! :)
I know I’m late reading this but I laughed when I saw goose as just this Christmas my mum told me the story of when she cooked goose. It was just after she came to Australia from Wales and had just met my Dad. She wanted to cook a “traditional” Christmas dinner for the guests they had coming over. Mum ordered a goose from the local butcher – a “free range” goose – and was horrified to come home to find a live goose tethered in the front yard!!! When she took it back to the butcher to be “dressed” – she had no idea what to do with it otherwise! – the butcher returned it with it’s head cut off but that was all. Poor mum had to deal with this huge headless bird herself before Dad came home – apparently the bathroom looked like a massacre had taken place!! The end result was a rather horrid meal (mum had never actually cooked a goose before!) and Dad filled everyone up on booze! I’m glad your goose experience was a fabulous one – and that you didn’t have to gut it yourself lol!