Cooking Goose Tips

     Goose, if the country has risen or wild game may be a fatty bird and, unlike a turkey, it may take a little extra effort to prepare.

• Always, as with any poultry, wash your bird with cold running water and dry.

• Salting the bird inside and will help draw out the juices from the meat. Do not skip this step even if you are on a low salt diet. 
• If you have a goose with oily skin, you can push the chest with a fork.

• You can also cook the chicken up to the last 45 minutes of cooking the chest and this will help ensure that breast meat moist.

• Do not obstruct the goose in a thick sweet sauce before cooking. They will burn quickly and can ruin your bird.

Christmas goose with chestnuts for this dish you will need:

• 3 cups chestnuts.
• 2 cups chicken or goose broth.
• 1 large goose.
• 3 teaspoons salt.
• teaspoon white pepper.
• 2 1/4 cups peeled, sliced tart apples 1/2 cup raisins.
• 1 cup boiling water.
• 1 tablespoon flour.
• 1/2 teaspoon sugar.

     Cut an X in the flat side of each chestnut . Roast in a dry skillet until they crack . Peel and simmer in broth 10 minutes. Drain and reserve the broth. Genial . Wash and dry goose and rub with salt and pepper. Things with a mixture of apple, raisins and chestnuts, then truss the bird by tying the legs together. Roast the bird in F. lateral breast oven 325 degrees down, in a roasting pan with boiling water is poured over the goose. After 1 hour turn the goose legs and prick well with a fork. Cook 2-3 hours (about 20-25 minutes per pound), basting frequently with pan juices. Brush several times with cold salted water for the last hour of the sharpness of the skin. Let stand 5 minutes before cutting.     Serve with sauce made from skimmed juices juice, thickened with flour and enough water added to make 2 cups cold liquid. Season with salt and pepper to taste.Try this recipe for roast goose with apricots Wild. You will need : 1 young wild goose cleaned and dressed (of course, you can use a domestic goose , but then you would only goose apricot).

• Juice of 1 lemon.
• Salt and pepper.
• 1/4 cup margarine or butter.
• 1/4 cup chopped apple.
• 1 cup dried apricot.
• 6 cups soft bread crumbs.
• 1 teaspoon salt.
• 1/8 teaspoon pepper.
• 4 slices bacon.

     Sprinkle goose inside and out with lemon juice, salt and pepper. Melt butter or margarine in a small saucepan and saute the onion until tender. Add the apple, apricots and breadcrumbs. Season with salt and pepper. Pour the filling mixture into the cavity of the bird. Cover breast with bacon slices. Goose roasted at 325 degrees F. oven for 20 to 25 minutes per pound. Let stand 15 minutes before carving.     It is also great with duck for duck lovers out there. The German population has shared with me. My mother really loved it. To roast goose with sauerkraut, you need: 

• 1 dressed goose.
• 2 cans or one bag sauerkraut.
• Salt.
• Caraway seed.

     Fill clean and washed goose with sauerkraut drained and Tights (skewer or tie legs open). Rub the outside of the bird with salt and generously sprinkle with caraway seeds. Roast on a baking sheet in the oven at 350 degrees for about 30 minutes per pound moderate. Remove from oven and allow 15 minutes before eating.     A GOOSE recipe is more interesting in a bag. This adaptation goes back several years and I was given by one of the oldest inhabitants of the region. Now she's gone, but we are reminded every time I serve this dish to my family. You will need:

• The breast fillet of 1 goose.
• 1/2 cup oil.
• 1/2 cup soy sauce.
• 1 large onion, minced.
• 8 ounces mushrooms sliced.
• 1/4 cup parmesan cheese.
• 1 clove garlic, mashed.
• 1/3 teaspoon pepper.
• 1/2 cup beer or wine.
• Pita rounds.
• Shredded cheddar cheese.
• Shredded lettuce.
• Tomato quarters.
• Mayonnaise or mustard to taste.

     Cut the chicken into 1 /4 to 3 inch strips. Rinse and dry. Marinate in a mixture of oil, soybean oil, onion, mushrooms, parmesan, garlic, pepper and beer (or wine) closed container in the refrigerator overnight. Drain, reserving 1/4 cup liquid, onion and mushrooms. Place the goose mushrooms and onion in a roasting pan. Sprinkle with the reserved liquid and grill 7 minutes on each side. The strips should be slightly pink inside. Cut pita rounds in half, opening to form pockets. Fill with chicken mixture, cheese, lettuce, tomato and add your choice of mayonnaise or mustard or both.
     Cooking a goose is a bit like cooking a large chicken or a small turkey. Do not forget to wash, sprinkle with salt and leave at least 25 to 30 minutes per pound. Set the oven to 350 degrees F and cook on a rack in a roasting pan, unless your recipe tells you otherwise, and you have a tasty bird. I hope you enjoy these recipes and feel free to share with your friends .