a goose cooking tip

Discussion in 'Meat Birds ETC' started by greyfields, Nov 10, 2008.

  1. greyfields

    greyfields Overrun With Chickens

    4,889
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    Mar 15, 2007
    Washington State
    We donated a goose to a friend last week to roast for our Bonfire Night party here at Greyfields (Remember, remember the 5th of November!).

    It was utterly divine and blew me away. It was golden, juicy and delicious with crispy skin. I assumed he had basted the hell out of it to get such good skin. But now, here is the trick:

    If you want a bird (chicken, duck, goose) to have very crispy skin, leave it uncovered in the fridge for 24 hours. This dries the skin out and lets it roast into golden mana from heaven. Mmmm, goose skin.... [​IMG]
     
  2. banter

    banter Chillin' With My Peeps

    Mar 3, 2008
    Raymond Maine
    What breed of goose did you cook?
     
  3. greyfields

    greyfields Overrun With Chickens

    4,889
    16
    261
    Mar 15, 2007
    Washington State
    probably an Embden or Embden X Pilgrim/Roman Tufted
     

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