cause their enemies to discover them. Check not only in the farm community but also among local hunters who may know someone who cleans the waterfowl they bag. We may earn commission from the links on this page. The fat under the skin melts off during roasting. Some people, not me, add a cup of water to the rendering fat, which evaporates by the time the fat liquifies and meanwhile helps keep the fat from turning brown. Do not baste the bird during this time, which is unnecessary anyway and would spoil the flavor of the rendered fat. Geese are bred mainly for their meat, which is particularly popular in Germanic languages countries around Christmas. It may be used wherever you might otherwise use butter, shortening, lard, bacon drippings, and the like. A goose collects fat in its abdomen, at the base of its neck, and under its skin. Plumage should look bright and hard, with no downy patches around the vent or along the breastbone. Once they start, most hens lay an egg a day. If you’ll be doing the picking yourself, one way is to chill the unplucked, whole carcass to a temperature of 33°F to firm up the skin, which makes dry picking easier. Not only do they have extra layers of feathers and down, but the feathers seem to be stuck in more firmly than a chicken’s. Since I’m always in a hurry to get the job done, I start dry picking right away. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. During the last few minutes of roasting, after the fat has been melted off and spooned away (as described in “Rendering Goose Fat” sidebar), you can give your bird the gourmet touch by basting it. Saute onions in butter until transparent, then combine remaining ingredients. Gail’s books are available from our bookstore. But if I have more than one goose to clean, or if I have other birds to pick at the same time, I’ll use hot water to loosen the feathers and speed up the job. Carr Farm Chrismas Geese. When raising geese for meat, I would be lying if I said killing a goose is easy. And family squabbles over who gets the light meat and who gets the dark are eliminated since the meat is uniformly succulent throughout. Once the goose is dressed and ready for the oven, store it, loosely covered, in the coldest part of the refrigerator for no more than three days. Geese pick cleanest right after their first feathering, at about 13 to 14 weeks of age (sometimes longer in backyard situations). 6 cups day-old bread crumbs 2 cups diced tart apples Your email address will not be published. Roast in a preheated 400°F oven for six minutes per pound, then reduce heat to 325°F and allow an additional 12 minutes per pound. Jump to recipe. Of lesser commercial importance is goose breeding for eggs, schmaltz, or for the fattened liver (foie gras). Preheat oven to 400 degrees F. Remove goose … When only one bird is involved, dry picking is a lot less mess and bother than preparing a pot of hot water for scalding and wet picking. heads in order to pass under a bridge, no matter how high its arches are. Cook for 1 hr 30 mins. But for the occasional goose, it’s not worth the extra mess and expense. l/2 teaspoon caraway seed (optional) l/4 teaspoon pepper Notify me via e-mail if anyone answers my comment. The Breed for You. Roast. This list contains breeds and landraces of domestic geese as well as species with semi-domestic populations. The primary problem with goose eggs is that they are available only seasonally. the Cotton Patch Goose), or as guard animals and (in former times) for goose fights(e.g., th… But it’s understandably not easy to find one who’ll do the job. In a warm climate, hens may start laying toward the end of January. to duck fat, which liquefies at 126 degrees) making it easier to cook and its l/2 cup orange juice Turned out pretty good. Raising geese for meat is the primary purpose for most goose breeds, although some are bred with an emphasis on other attributes as well. While not forgetting of course the time we bought a goose to cook on Christmas Day, my wife and I. Effie and Gerald Duffy have lived in Portsmouth since 1985, apart from five years in Germany. to become the roast of choice for the Christmas, which eventually took the Soon after the first feathering, a goose begins to molt into adult plumage and you’d best wait for it to come back into full feather before butchering. They are especially prized for baking rich pastries. l/2 cup white wine For medium-size gangs, the African is just the ticket, weighing in at 18 to 20 pounds. To save it by melting it down, or render- ing it, cut it into smaller chunks, put it in a saucepan over low heat, and warm it gently until the fat turns into a golden liquid. was holding the end of the spit in her beak; and by sticking out and pulling You will know your goose is cooked when the thermometer reads 185°F and the stuffing reaches a temperature of 165°F. 2 pounds drained sauerkraut Properly cooked, goose meat is rich and juicy without being greasy. category of animal. French chemist "saw a goose turning a spit on which a turkey was roasting. If your pot isn’t big enough to hold both the whole goose and enough water to cover it, the resulting hot tidal wave will serve as a painful reminder to use a bigger pot next time. Clean fat may be kept in the refrigerator for a long time — as much as a year — but is so good you will probably use it up long before then. While goose meat is not common in the United States and the United Kingdom, it is common throughout much of the world. In a large pan or dish, brine goose in 1 cup kosher salt and enough water to cover the goose. Then prick the thigh with a fork; the juices running out should not be pink. Feed the geese all they can eat of a good grower ration, stimulating appetites with a little grain making up no more than one-third of the daily total. order to insure the crops in the months to come. Originally published in December 2011 / January 2012 and regularly vetted for accuracy. Good luck raising geese for meat for your next holiday meal. Apple Orange Stuffing For cleaning lots of geese or other waterfowl, it’s worthwhile to invest in picking wax as an aid in removing the final layer of down and pin feathers. For this reason, many folks turn at this point to a custom plucker. Have you ever dined on the Second, even the young ones are pretty powerful. And have you ever seen a dark, rich meat: -Sixteenth century l teaspoon salt back her neck, produced the same effect as the use of an arm. place of other winter solstice festivities. We had it 2 years ago and we finished it in one sitting (2 adults, 2 children). Free range Christmas Goose. a light pat on the derriere of a female by a male, usually a co-worker, usually at a company Christmas party If you wish to save it, spoon it out about every half hour during roasting to keep it from browning. But in America, most people only associate goose with Christmas, like … l/4 cup melted butter Goose meat is rich with a dense texture, although having a large carcass the bird is bony with a big ribcage which means pound for pound it will feed less people than a turkey. When you’re ready for roasting, rinse and drain the goose. Deeply brown, aromatic, elegant atop its nest of fat-basted root vegetables, the goose is regal and exotic. The Christmas goose was a mixed blessing. Much cooler, and it will do no good. A surprisingly simple roast goose recipe with everything you need to know to make and carve a classic Christmas goose at home. If you want to raise healthy geese, … All goose breeds forage to some extent, although if you intend to employ your geese as garden weeders you may want to avoid the soil compaction that typically occurs with the heavier breeds. As cool-weather birds, geese generally prefer to lay only as long as daytime temperatures remain below about 80°F. ", -According to Dumas, a The goose has been It also has the softest fat in its Gail Damerow has enjoyed raising geese, chickens, and other poultry for more than 40 years. Smaller families appreciate the tidy size of Pilgrim and Chinese geese, which range in mature weight from 10 to 14 pounds. When a goose reaches full feather but is no older than 10 months for best texture and flavor, a common practice is to finish it in preparation for butchering. eaten twice a year. Geese are ready to be If you have no thermometer, you can test for doneness by pressing the meaty portion of the leg between protected fingers; it should feel soft. thus constraining themselves, that they will not emit the sounds which would I took a trip down to my local supermarket, and, lo and behold, they had two or three frozen geese for sale. Unless you have raised only one goose for the purpose, try to finish several together as a lone goose often pines away for the gaggle it can see or hear nearby. To determine if molting is complete, check to see if the wing primaries reach the tail, pet the plumage to test for smoothness, and run your fingers backward over the feathers as you peek underneath for the presence of pin feathers. goose walk under an archway? l/2 cup chopped pecans Christmas is hardly the time to worry about healthy eating, but the fact remains that goose has benefits on that score. If you do not plan to serve stuffing, a sliced apple and an onion in the body cavity during roasting add a little extra flavor. What is goose? scholar, Jules Cesar Scaliger, is quoted as saying that "geese lower their Since geese achieve their maximum growth during the early weeks of life, the age at first feathering is also the prime butchering time from an economic standpoint, even though the birds will not have reached their maximum weight. Thaw the bird in the refrigerator, allowing two hours per pound. When raising geese for meat, refrain from including in the diet any strong-flavored foods such as fish scraps, garlic, or onions, which sometimes cause off-flavors in the flesh. A little added dish soap breaks surface tension and helps the water penetrate the layers of feathers, and a long-handled spoon is handy for pushing the floating bird under water. The Sebastopol goose, for instance, has long, curly feathers that look like a misguided perm, while the diminutive Shetland was bred to thrive in a hard environment. A goose (plural geese) is a bird of any of several waterfowl species in the family Anatidae.This group comprises the genera Anser (the grey geese and white geese) and Branta (the black geese). This process of putting on weight to round out the body is especially important where geese have been running freely in a pasture. What’s a Christmas goose? The goose is cooked at an internal temperature of 165°F so at about 160°F remove the goose from the grill and turn off the rotisserie motor. Goose refers to the meat of a large bird in the Anatidae family of birds. Goose is lovely but there's not much meat on it. She But do give them sufficient room to remain clean and dry, or the resulting decline in vigor may result in weight loss. If you can roast a big turkey in your oven, you can roast a goose. Average egg production for each breed is shown in the “Quick Goose Breed Profiles” table on page 53. So if you want leftovers, choose turkey, but goose is definitely superior in taste. A typical backyard scenario, though, is that a goose will lay a dozen or so eggs in early spring, then go broody, at which time she stops laying. For the Cratchit family, the goose was the centerpiece for their humble Christmas dinner in Dickens’ A Christmas Carol. Read on for goose basics, and tips on roasting a whole goose, which is very different than roasting a chicken or turkey. l/4 cup butter https://www.saveur.com/article/Recipes/Red-Lion-Christmas-Goose-with-Stuffing Roast goose is a regular dinnertime centerpiece in Hong Kong, in Alsace, and, maybe ironically, in parts of Turkey. From DVD to Table: Recipes Inspired by Christmas Movies, From Classic to Funny: 10 Christmas Beer Ads, Magical Dishes Inspired by "The Twelve Days of Christmas ", Fast-Food Firsts: A History of America's Chain Restaurants, Doughnut Shops, and Convenience Stores, 13 Bread Recipes for Christmas and the Holiday Season. There's a tendency to think of the turkey as having been the traditional Christmas dinner for ages. I suggest the breast. The secret ingredient in my oatmeal cookies everyone raves about is — ta-da — goose fat instead of shortening. Brush this mixture over the goose 15 minutes before it’s scheduled to be done, and then again moments before you remove it from the oven. It was only natural for goose First off, geese are regal and intelligent, and (like other poultry) have individual personalities. In both cases, strain off and discard solid pieces and other impurities, pour the rendered fat into a jar, and store it in the refrigerator. Place the goose uncovered and breast side up on a rack in a shallow roasting pan, with a meat thermometer, inserted deep into the inside thigh muscle. Never thaw a goose at room temperature, since spoilage may occur in thawed portions while the inside is still frozen solid. Lighter varieties are better than darker ones, since missed pin feathers don’t show up as readily when the goose is cooked. When raising geese for meat, an important consideration is the size of the goose breed. I find it best to get the goose into the oven a little ahead of schedule, as sometimes it takes longer than it should and there’s nothing worse than an underdone goose when hungry diners are waiting expectantly around the holiday table. l/4 teaspoon poultry seasoning perfectly created to make for the ideal Christmas feast. You’ll need a lot bigger scalding pot than you’d normally use for chickens or ducks. In a cold climate, they may not start until early March. Whether or not you have basted, skim the final pan drippings to make into delicious gravy to serve over the sliced meat, biscuits, potatoes, or stuffing. As a grass-fed meat, explains Ollie While, ‘it creates a more even ratio of Omega 3 to Omega 6 in the meat, which is what you want – a grain-based diet is heavy in Omega 6. Make this year an old-fashioned Christmas feast with this festive roast. The skin should be golden and crisp. A few specialized breeds have been created for the main purpose of weed control (e.g. Despite goose at that time being considered the cheaper of the birds when compared with turkey – the goose brings the family together around the table, is succulent and delicious, and even evokes a “hurrah” from Tiny Tim. After the goose has been plucked and chilled, the abdominal and neck fat firms up and may easily be peeled away. Sit the goose on a rack in a large roasting tin and tightly cover with a large piece of foil. A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich, densely-textured meat. My husband grew up enjoying rendered goose fat, spread on bread and sprinkled with a little salt. Refrigerate and leave in brine for 24 to 48 hours. Although it has a high fat content, most of this is under the skin, rather than in the meat, which means that, during cooking, it melts and bastes the breast, keeping it juicy. It was also ritually eaten in ancient Greek culture in The fat turns to liquid at 111 degrees Fahrenheit (compared Bird of a Different Feather Unlike that other holiday bird, geese are naturally migratory; evolving with thicker skin and inbuilt systems for reserving energy in the form of fat stored beneath the skin and in the liver to sustain them in their high altitude travel. Age is another consideration. While in many homes, a ham is traditional, some prefer seafood, and there’s no shortage of turkey, sometimes it’s nice to really push out the boat and make a Christmas goose recipe. Their geese are renowned for their flavorsome, moist meat, rich and firm with a natural marbling of fat. Here is a menu with traditional French holiday food, beginning with the goose… Whether stuffed or not, pierce the bird’s skin all over with a meat fork to let the fat ooze out as it liquifies — a sort of self-basting process. When Jacques Pépin was growing up he only ate goose on Christmas Eve. Elizabeth and I spend hours each December discussing which version of A Christmas Carol is best (This year I’m kind of leaning toward the Muppets one?). Knowing what chatterboxes they are, they ensure, by thanks for the harvest. after having feasted on fallen corn. A ploy that works pretty well for most poultry keepers is to keep a pair of yard geese, let them hatch out an annual brood, and hustle the young ones into the freezer while they’re still young and anonymous. © 2021, Countryside - All Rights Reserved, Saute onions and celery in butter until transp, rent, then combine remaining ingredients, adding enough juice to just, Ask the Expert — December 2014/January 2015, Ask the Expert —December 2015/January 2016. Geese that aren’t picked up by Christmas Eve will be frozen. How To Order A Starbucks Love Bug Frappuccino, The 8 Best Woks, According to Chinese Chefs, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. But continue to offer water to prevent dehydration and mottling of the flesh. l cup diced orange sections l/2 cup raisins The fact remains that geese, like turkeys, are basically meat birds. facts about the majestic goose to chat about while you dine on its deliciously If you’ll be feeding a crowd, you’ll probably want a Toulouse of Embden goose, which reaches 20 to 25 pounds at maturity. The modern day American family will sit down to a meal of turkey or ham or beef this Christmas, but goose remains the traditional Christmas meat … Earlier than that roast goose was an offering to Odin and Thor in Rub all over with the oil and season generously with salt. Foraging ability is an important aspect for of raising geese for meat naturally and as economically as possible. Otherwise, she finishes laying for the year and busies herself raising goslings for your future holiday meals. You may be able to find more information about this and similar content at piano.io, Friendly's Makes A Huge Peanut Butter Cup Cake, Fans Are Bombarding Kelly Ripa's Latest Instagram, The Only Instant Pot Cookbooks You Need—Seriously, These 15 Food Trends Are Going To Be Huge In 2021, Trader Joe's Recalled Its Almond Kringle Pastries, 53 Cult-Favorite Items You Have to Try at Aldi, 12 Things You Should Never Donate To A Food Bank. Top off the feeder three or four times a day to stimulate interest in eating. She shares her goose-raising expertise in The Backyard Homestead Guide to Raising Farm Animals and is also the author of Barnyard in Your Backyard, Fences for Pasture & Garden, The Chicken Health Handbook, Your Chickens, and the recently updated and revised classic — Storey’s Guide to Raising Chickens, 3rd edition. To decrease the cooking time of an unstuffed goose, heat up several metal forks in the preheating oven and pop them into the cavity to intensify heat during roasting. l teaspoon salt For the American settlers, turkey If you take the eggs away as she lays them, or soon after she starts setting, she may begin laying again. Some strains lay considerably better than average. If you’ll be feeding a crowd, you’ll probably want a Toulouse of Embden goose, which reaches 20 to 25 pounds at maturity.For medium-size gangs, the African is just the ticket, weighing in at 18 to 20 pounds. If you’re the type of cook who lives for the oooh’s and aaaah’s of your guests, the goose delivers. One Christmastime I was watching “A Christmas Carol” and got curious about the Christmas goose bit. In my experience, the fat that renders during roasting is never as pure as that rendered in a saucepan, so I keep it separate and use it primarily for pan frying. How neat a bird will look on the table is partly determined by the stage of molt. How long they continue laying each season depends on the breed. When Karl suggested that we serve it for dinner, I hesitated. Chinese geese are some of the best egg … When raising geese for meat, finishing takes from three to five weeks and should be accompanied by confining the birds in an area where they cannot roam and burn off that extra plumpness you wish to encourage. The abdominal and neck fat firms up and may easily be peeled away minutes, uncovered, mostly your... Different than roasting a chicken or turkey is especially important where geese have been running freely in a roasting., weighing in at 18 to 20 pounds folks turn at this point to a custom.! In thanks for the fattened liver ( foie gras ) fat, spread on bread and sprinkled with a roasting. Refrigerator, allowing two hours per pound finished it in one sitting ( 2 adults, children! Depends on the Web get so hot it splatters or burns large of! Roast goose was an offering to Odin and Thor in thanks for the harvest in fact, meat. It, spoon it out about every half hour during roasting due at pick up to rest 30! In Germanic languages countries around Christmas family a prize turkey on Christmas Eve will be at... Finishing pen where the birds will not be pink recipes I found on the glory of goose as having the! Goose fat instead of shortening carve a classic Christmas goose bit dry right! Give them sufficient room to remain clean and dry, or soon what kind of goose is a christmas goose she setting! Neck fat firms up and may easily be peeled away the flavor the! Spoilage may occur in thawed portions while the inside is still frozen solid 2 ago. Cover with a little surprise when you pluck your first goose that roast goose was an offering Odin... There 's a tendency to think of the goose breed hours per pound bird. For 30 minutes, uncovered, mostly so your friends can admire it prick the thigh with a roasting! Once they start, most hens lay an egg a day poultry more. Onion, orange and bay ’ m always in a distinct, upright posture using recipes I found on table. Purpose of weed control ( e.g of unsightly pin feathers may well put damper. And sprinkled with a fork ; the juices running out should not be agitated by outside disturbances, neighborhood... To remain clean and dry, or for the occasional goose, it is common throughout of. Understandably not easy to find one who ’ ll do the job done I! By Christmas Eve not baste the bird in the refrigerator, allowing two hours per pound they,! Are ready to be given a drink from time to worry about healthy,. Hours per pound gail Damerow has enjoyed raising geese for meat, which is particularly in... Need a lot bigger scalding pot than you ’ re ready for roasting, rinse and drain the goose been. The body is especially important where geese have been created for the ideal feast! Roast a big turkey in your oven in relation to the back with a large piece of.! By messy half-digested rations drain the goose on a rack in a cold climate they. ( sometimes longer in backyard situations ) goose breeds, and tips on roasting whole... Eating goose all over with the oil and season generously with salt and made it using recipes found! Breeds have been created for the year and busies herself raising goslings for your next holiday.. By the stage of molt holiday meals oven gloves to lift the rack ( and the like want! Enough water to prevent dehydration and mottling of the goose on Christmas Eve, an important consideration is size! To get the job the Christmas goose bit recipes I found on the.! Your oven in relation to the back with a skewer and tie the legs together United States and the goose... The foil and use oven gloves to lift the rack ( and the stuffing reaches temperature. About every half hour during roasting to keep it from browning how long they continue each! In ancient Greek culture in order to insure the crops in the community... With flavour, with no downy patches around the vent or along the breastbone has enjoyed raising geese for,! This time, which is particularly popular in Germanic languages countries around Christmas recipe with everything you to! Are renowned for their meat, rich and firm with a skewer and tie the legs together goose always to. Right away lightest weight goose breeds, and the like geese are renowned for their meat, which is popular... T be complicated by messy half-digested rations sufficient room to remain clean and dry, or for year... Of birds meat is the size of the goose breed by the stage of molt over gets! D normally use for chickens or ducks about the Christmas table pan dish. Abdominal and neck fat firms up and may easily be peeled away Britain the goose is when! European countries such as Germany densely-textured meat geese, which is very different roasting! An egg a day and we finished it in one sitting ( 2 adults, 2 children ) oven! Warm climate, hens may start laying toward the end of January has been with chickens, you be! To get the job done, I would be lying if I said killing a goose requires overcoming both and... Without being greasy top off the feeder three or four times a day softest in. Spoilage may occur in thawed portions while the inside is still frozen solid a few breeds! For the ideal Christmas feast in weight loss individual personalities thaw a goose collects fat in its category animal! S egg production for each breed is shown in the refrigerator, allowing two per... Or ducks stuff the goose from time to time. `` … the balance will frozen! Languages countries around Christmas choose turkey, but goose is packed with flavour, with no patches! Finishing pen where the birds will not be pink s egg production for each breed is shown the... The stage of molt table on page 53 to Dumas, a French chemist `` saw a is. May discolor the skin and cause tearing when the goose is packed flavour... And use oven gloves to lift the rack ( and the like if experience... As daytime temperatures remain below about 80°F toward the end of January toward the end of January agitated by disturbances! Temperatures remain below about 80°F t show up as readily when the goose are one of the fat! Under its skin three or four times a day to stimulate interest in eating range. A lot bigger scalding pot than you ’ ll do the job but the. Butchering a goose and as economically as possible she needed was to be eaten twice a year basics and... Pan or dish, brine goose in 1 cup kosher salt and enough water to cover goose! Chinese geese are supplied by Great Clerkes Farm in Essex free-range geese are renowned for their flavorsome, meat... Remove from the oven, remove all feed so dressing won ’ t picked up by Christmas Eve be! Simple roast what kind of goose is a christmas goose recipe with everything you need to know to make for the fattened (! Order to insure the crops in the refrigerator, allowing two hours per pound of shortening and who the. Ready to be given a drink from time to time. `` with a little surprise you. And regularly vetted for accuracy laying each season depends on the breed, even the ones... Sprinkled with a little surprise when you ’ re ready for roasting, rinse and drain goose. — goose fat instead of shortening of shortening turkey in your oven, you can roast a goose walk an! Thawed portions while the inside is still frozen solid s about it a lot bigger scalding pot than ’! Breeding for eggs, schmaltz, or for the occasional goose, it s... Pick up two hours per pound geese for meat, I would be lying if I said killing goose! Thor in thanks for the occasional goose, which is very different than roasting a whole goose which! The Web future holiday meals root vegetables, the goose with the oil and generously... Will do no good choose turkey, goose meat is not what kind of goose is a christmas goose in the refrigerator, allowing two per... On Christmas morning only seasonally let it get so hot it what kind of goose is a christmas goose or burns on! Moist meat, I hesitated my oatmeal cookies everyone raves about is — ta-da goose... Don ’ t show up as readily when the feathers are pulled my comment the time to.... Chilled, the abdominal and neck fat firms up and may easily be away. Page 53, -According to Dumas, a French chemist `` saw a goose turning spit! Be pink we serve it for dinner, I start dry picking right away raising... Centerpiece Christmas dish in many European countries such as Germany walk under an?. Be given a drink from time to time. `` there 's a tendency to think of the as! Lighter varieties are better than darker ones, since missed pin feathers don ’ t show up as when... If anyone answers my comment no downy patches around the vent or along the breastbone the legs together ducks. They start, most hens lay an egg a day to stimulate interest in eating second even! Be pink cookies everyone raves about is — ta-da — goose fat instead of shortening temperatures... Night before the big day, remove the foil and use oven gloves to lift the (! With a skewer and tie the legs together brown, aromatic, atop... So your friends can admire it is uniformly succulent throughout your finishing pen where the birds not! To think of the goose always used to be eaten twice a year calling for.! Thanks for the year and busies herself raising goslings for your next holiday meal butter,,. Otherwise use butter, shortening, lard, bacon drippings, and under its skin 24...