Getting a goose ready?

[mudflapimmc]

Getting a goose ready for roasting? I'm trying to roast my first goose, usually I just breast them out, and I'm not sure how to get the rest of the down off the skin. Any suggestions??

[KLR]

Since you seem all set to dissapoint yourself with roast goose, I won't try to talk you out of it.


The most common methods of removing pin & down feathers are dipping in parafin wax and burning them off with a propane torch- youtube it, I'm sure you'll find examples.

[LoBrass]

We used to roast a whole goose every Christmas. If put into a cooking bag and cooked slow and low, they can be outstanding.

I would always use a goose shot later in the season for plucking whole, less pinners.

[neil duffey]

ill never eat another wild bird w/ the skin on... yuck!!! i second the bag roasting though... you will be sorry if you dont. id also forgo the whole thing... not what your expecting...


if your dead set on it though, use olive oil and lemon juice rub it on and in the bird... cut a bunch of whole lemons in half and stuff them as well as a bunch of garlic and tarigon into the cavity... S & P and bag it... slow and low and it might be half good.

[Jim Zellinger]

I think that you will find it is harder to get a roast goose to taste the way you want it to, than if you just brest them out, but after you try it a few time, you will get the hang of it. I now stuff mine with a mixture of seasoned fruits and nuts. roast it slow and DO NOT OVER COOK. Also don't pick the great big one to raost, they young ones are better. Good luck, and practice before you invite the family. As far as cleaning them, I have a Amish family that will pluck them for me if I give them geese as well, A friend of mine has another family that will do it for $2.00 a bird. Lazy yes, but I hate the process.

[kcjablin]

I found this website through Field and Stream. Before I get blasted, I know the guy is a little out there with his "Foody Attitude" but he's from San Francisco so what do you expect? The stuff I've tried off his site is awesome. I agree with Zellinger, practice a few times before you serve to anyone else, don't overcook it. I found good pairings with goose are dried apricots and brandy. Make sure the skin is very dry before you put it in the oven (I like to let the skin crisp up at the end). I also think the legs and thighs are better than the breast myself, and I pluck all my birds. I know it's a pain, but I love the skin. Good luck.

www.honest-food.net/blog1/

[Socks]

Larry, I don't think you should do it unless your new HRCH Jake is the one who brought the bird back to you and then he should get some of the spoils!:D

Joe

[mudflapimmc]

Larry, I don't think you should do it unless your new HRCH Jake is the one who brought the bird back to you and then he should get some of the spoils!:D

Joe
OH you know Jake picked that bird up Joe!! It was a winged one, Jake's favorite, lined him up, sent him, tackled goose in 20 seconds flat. Larry

[stacemo]

Use your thumb to rub the down off. Pin feathers can only be pulled. Wax is nice but a lot of work for one bird. The hard part is the cooking. I roasted two last weekend. Both decent size birds. I rub my birds inside and out with sage and salt. Then stuff with chopped celery. One bunch per bird more or less and use the leafy part too. Throw this away after, don't eat the celery. I cooked them for one hour and 45 minutes at 400 degrees. Then I rested (let them cool outside the oven) them for 30 minutes. If you have the time this is crucial. Cutting them right out of the oven causes the moisture to evaporate quickly at that high temperature and they dry up like cardboard. Another thing recently learned. Instead of carving, cut the whole breast off of the cooked bird like when you breast them out. Cut these in thick steaks. Don't eat the skin. It is pretty nasty. I also baste them with butter for the last 30-40 minutes every 10 minutes. I stick per bird. Late season birds fattened on corn will not need the butter.

[kozlov1]

goose jerky is the way to go imo... let me know how it turns out and maybe I'll change my ways....:corkysm55


Ed