Oh, thank God he was not hurt! hate messes like that; did any one ever find
out how the German folks prepare goose? I know my friend, Betty sure does
love it, and when she goes to Germany to visit her sister, they eat goose
quite often. I surmised it to be very greasy. I like turkey so might enjoy
it. I never see it here in supermarkets, so perhaps hunters bring them home,
or am I way way off the wall?
Sandy
happy new year.
----- Original Message -----
From: "barbara esposito" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 29, 2009 5:02 PM
Subject: Re: [CnD] cooking a goose
Hi All,
Just wanted to report that the goose was successfuly cooked. It was
delicious and a good meal was had by all. We served stuffing and green
cabbage with it.
Yes, it was very greasy. We decided to boil it in salt water for a few
minutes rather than putting it in brine for 12 hours. That resulted in a
small mishap when my son-in-law decided to turn it over in the pot so the
fat would cook out of it evenly. When he tried to pick it up with a meat
fork and tongs, he got the top of it a little too close to the flame and
it caught fire. We got it out quickly by coating it with salt. It required
a lot of basting throughout its cooking time We rubbed it inside and out
with a mixture of fresh rosemary, marjoram, sage, and margarine, salt and
pepper. We cooked and basted him for four hours, let it sit for a few
minutes and then carved it and dived into it. The only person who didn't
like it was my daughter who doesn't like turkey either. It was good and
sweet. Cleanup was nota breeze though because of
Happy New Year Everybody!
Barbthe grease it exuded. All and all, it was a fun experience. abre
----- Original Message -----
From: "Anna" <[email protected]>
To: <[email protected]>
Sent: Thursday, December 24, 2009 7:50 AM
Subject: Re: [CnD] cooking a goose
Hi, I cooked a duck once. I put a tin pie plate upside down in the bottom
of
the roaster. That way the duck wasn't sitting in the grease. That might
work
for the goose as well, although the goose is probably bigger.
Anna
----- Original Message -----
From: "leverenz" <[email protected]>
To: <[email protected]>; "Barbara Dahm" <[email protected]>
Sent: Wednesday, December 23, 2009 11:21 PM
Subject: Re: [CnD] cooking a goose
I think that is the same as duck. duck has no "white" meat and is very
greasy.
----- Original Message -----
From: "Barbara Dahm" <[email protected]>
To: <[email protected]>
Sent: Wednesday, December 23, 2009 11:15 PM
Subject: Re: [CnD] cooking a goose
Hi Barbara
I cooked a goose once, and it was very good, but was surprised at the
amount
of grease in the roast pan, I had to dump it out twice, Then it's just a
little in the pan when it's done, and the nice drippings make a good
gravy.
good luck and have a marry Christmas and best wishes for the coming
year.
See you on list.
Barb
----- Original Message -----
From: "barbara esposito" <[email protected]>
To: <[email protected]>
Sent: Wednesday, December 23, 2009 10:54 PM
Subject: [CnD] cooking a goose
Hi All,
After 34 years of marriage, I'm finally getting to cook my husband's
goose, (smile.) My German son-in-law is used to having goose for
Christmas
dinner so he and I thought it would be an interesting adventure to cook
one this year. Goose is quite expensive so my husband bought a 14 pound
goose as his present to the family. We have a German cookbook that
we're
going to use, but I thought I could maybe get some advice from the
list.
Please help me cook my husband's goose.
Merry Christmas to all.
Barb
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