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Christmas Goose (Roasted?) Poll

Discussion in 'Geese' started by FarmrGirl, Dec 17, 2012.

  1. Food Network Roasted Christmas Goose: http://ow.ly/gb31C

    1 vote(s)
    100.0%
  2. Cooks Illustrated Pekin Duck adaptation: http://ow.ly/gb2Yd/

    0 vote(s)
    0.0%
  1. FarmrGirl

    FarmrGirl MooseMistress

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    Here at Moose Manor I'm trying to decide how to cook my Christmas Goose. I usually take America's Test Kitchen science as doctrine so anything that Cooks Illustrated publishes I take to heart. My old school poultry cooking know-how can't decide between Cooks "newfangled" and FoodNetworks "traditional":
     
  2. spud1035

    spud1035 Out Of The Brooder

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    Nov 25, 2009
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    The best turkey's i've ever had (so juicy) were brined and if I were to cook a goose I'd try the same. Doesn't have to be that fancy either. Here is a web site for some idea's.

    http://www.ochef.com/r121.htm
     
  3. FarmrGirl

    FarmrGirl MooseMistress

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    @spud1035: I agree that brining makes some tasty and juicy birds. Thanks for sending the recipe!
     
  4. jdywntr

    jdywntr Chillin' With My Peeps

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    Oct 31, 2009
    Somerville, AL
    I might have to try that. I processed my first 2 for Thanksgiving and we weren't thrilled with it. I have been trying different uses since I parted them out. I did read that you should remove the silver membrane from the breast before cooking it, I didn't when I cooked them for turkey day and it was kind of tough.

    So far, I do like the taste of muscovy over goose. Just seems more flavorful.

    I have some goose stew (made with leg quarters) on the stove right now. So, we'll see.

    But, I need to decide if I should keep the ones I have for their watchdog ability (they do let me know when somethings up) or just move forward with the ducks and chickens and save on the feed bill. [​IMG]
     
  5. FarmrGirl

    FarmrGirl MooseMistress

    851
    9
    136
    Jul 1, 2009
    Southern Maryland

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