Christmas Goose (Roasted?) Poll

[FarmrGirl]

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":

 

[spud1035]

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

 

[FarmrGirl]

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

 

[jdywntr]

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.

 

[FarmrGirl]

Christmas dinner was AWESOME! Oh my, if you haven't had roasted goose you're missing out!! I put the recipe on my blog here: http://2mooses.weebly.com/4/post/2012/12/the-christmas-goose.html