Pre Roasted Goose

[JollyElfDC]

I have always wanted to cook a goose for Christmas, but I have always been afraid. I found this on line. http://www.schiltzfoods.com/Pre_Roasted_Goose_p/prg.htm.

It has excellent reviews. It takes all the work and stress out of it. I was going to purchase one this year, but they don't feed a large number, and I had one guest who insist I make my traditional ham. It is a little pricey, but not outrageous for a once a year splurge.
If anyone tries it post a review.

[ornamentmaven]

Never had goose

[JollyElfDC]

Never had goose
I think it's the most traditional thing that no one has ever had.

I actually did have it many years ago. My family decided to go out for Christmas dinner, but we all decided we never wanted to do it again. It wasn't the restaurants fault. It was a nice restaurant in a nice hotel (The Owl's Nest at the Westin hotel)the food was great, there was a woman playing Christmas carols on a Grand piano, they brought a boars head around, Santa was there, THE WORKS!!! It just wasn't the same. I feel bad thinking back because I know my parents spent a lot of money on it.:sad elf:

Anyway the choices were goose, turkey, ham, surf and turf, and a couple of other things. To be honest I don't really remember what goose tasted like.

[Mistletoe]

Has anyone tried goose since this was posted? I had been thinking about goose myself, earlier this year, when I was looking at traditional Christmas menus. I'm guessing it tastes like chicken? Maybe a bit stronger in flavor?

[JollyElfDC]

Well if I resurrect my dinner and a movie idea, and I'm feeling flush with cash, I might try it and show Scrooge.
While I don't mind spending that kind of money for the actual Christmas dinner, it seems kind of pricey for a casual night with friends.

[Mistletoe]

While I don't mind spending that kind of money for the actual Christmas dinner, it seems kind of pricey for a casual night with friends.
I agree!

[Bishop1954]

I have not had one lately, but mu son asked if we could do it once. The only thing he did not care for was that the skin was so thick, you could not eat it... lol :hopxmas:

[JollyElfDC]

I have not had one lately, but mu son asked if we could do it once. The only thing he did not care for was that the skin was so thick, you could not eat it... lol :hopxmas:

How would you describe the taste? Does it taste like a cross between duck and chicken?

[Bishop1954]

How would you describe the taste? Does it taste like a cross between duck and chicken?

Actually yes. There is all dark meat and it can be a little greasy depending on how long it is cooked with the extra thick skin... :elf3:

[JollyElfDC]

Actually yes. There is all dark meat and it can be a little greasy depending on how long it is cooked with the extra thick skin... :elf3:

Thank you so much! The one friend who is convinced he won't like it, always goes for the turkey legs. Hopefully I can convince him to give it a try. My other concern (not the best word to use. It's hardly an emergency) is a lot of the traditional goose sides aren't really what most North Americans consider traditional Christmas food. Can I ask what you served with yours?

[Bishop1954]

Thank you so much! The one friend who is convinced he won't like it, always goes for the turkey legs. Hopefully I can convince him to give it a try. My other concern (not the best word to use. It's hardly an emergency) is a lot of the traditional goose sides aren't really what most North Americans consider traditional Christmas food. Can I ask what you served with yours?

Instead of the tradition Turkey (or Chicken) stuffing, I went with an herb style. I still did mashed potatoes, but instead of a green bean casserole, I did another type using green beans, chopped onion (larger pieces) and bacon. I included a gravy with the dripping and a bit of chicken stock, which came out great and some old fashioned yeast rolls. But experiment! If you like the things that you choose to go with it, you will enjoy the results... :christmasdinner:

[Mistletoe]

Actually yes. There is all dark meat and it can be a little greasy depending on how long it is cooked with the extra thick skin... :elf3:
Sounds good to me- the best duck I ever had was just like that. :christmasdinner:

JollyElf- what are some of the traditional side dishes for goose?

[JollyElfDC]

Instead of the tradition Turkey (or Chicken) stuffing, I went with an herb style. I still did mashed potatoes, but instead of a green bean casserole, I did another type using green beans, chopped onion (larger pieces) and bacon. I included a gravy with the dripping and a bit of chicken stock, which came out great and some old fashioned yeast rolls. But experiment! If you like the things that you choose to go with it, you will enjoy the results... :christmasdinner:
Thank you. I already do my green beans like that, so that's one thing I know will work. I can't see there being drippings for gravy if I get the pre-roasted goose, but their website has a recipe for goose with cherry sauce, so I will probably have to do something like that. I thought with goose being richer and heavier some of the usual sides I serve would be to much.

[JollyElfDC]

Sounds good to me- the best duck I ever had was just like that. :christmasdinner:

JollyElf- what are some of the traditional side dishes for goose?

From what I see on line, Red cabbage, parsnips and roasted potatoes. Nothing wrong with any of those things, but they don't exactly scream holiday. I normally make ham with scalloped potatoes, and I don't think those sound right with goose. When I do a turkey and a ham, I do mashed. I really don't want to do roasted potatoes as they are a bit more last minute, but since I wouldn't have drippings to make gravy, I don't know if mashed would be the best choice either. Oh well, I probably have 2 years to figure it out. I know my next Christmas dinner will be ham!

[Bishop1954]

Probably the one thing I forgot to mention is that when I did my goose, it was not precooked... :christmasdinner:

[JollyElfDC]

Probably the one thing I forgot to mention is that when I did my goose, it was not precooked... :christmasdinner:
How much fat came out of the bird? What scares me the most about cooking a goose is the apparent constant need to remove the fat from the pan. I've heard it called as "baste and bail". I want something stress free. Did you find it hard to cook?

[Mistletoe]

How much fat came out of the bird? What scares me the most about cooking a goose is the apparent constant need to remove the fat from the pan. I've heard it called as "baste and bail". I want something stress free. Did you find it hard to cook?
Wow! That's a lot of fat!

[Bishop1954]

I put it on a higher rack. Yes, I did have to siphon some off during the cooking, but it was not as bad as I had heard... :home:

[JollyElfDC]

Thanks for the info. I might try one when it isn't Christmas to practice and see how it goes.

[Bishop1954]

As I recall the meat was tasty and very tender. Good luck and enjoy...

[Mistletoe]

I tried making a goose today (not pre-roasted). It was 10.25 lbs for $70 (didn't notice the price tag until I got home). I looked at 3 different cookbooks (from the 1930's, 1960's & 1970's) and online. I decided to roughly follow Gordon Ramsay's way. I didn't do the flavorings, stuffing, etc as I wanted to know what plain goose tasted like, so just used salt. I cooked it for roughly 1.5 hrs (was supposed to be for medium rare). I also opted to leave it uncovered and baste it every 30 min (I did it twice). I suctioned out the fat/drippings after each baste. It wasn't as much fat as I thought it would be- he said to use a large bowl for it, but it fit in one of my glass storage containers. I had tried to lightly score the skin in a criss-cross, but ended up gouging it, since it was hard to cut through. I ended up doing the fork holes all over. I didn't truss the legs or wings.

I would try covering the pan next time, instead of basting (as one of the cookbooks suggested), as my oven is covered in fat.

I ended up getting 7.6 oz of edible meat off it, so I'm not sure why this was a traditional Christmas dinner. Did they not eat as much meat as we do today? I only eat an oz or 2 at a time, but I know plenty of people who think 4 oz is too little. So, this would serve 2-3 people.

And granted, I don't usually make whole birds, but because the bird is lean and I was trying to get all I could from it, it took me awhile to separate out the good meat from the tougher/connective tissue filled meat. I could never carry the full bird to the table and try and remove the skin there (I was covered in fat doing that) and carve it there. Maybe it's just me being inexperienced, but a turkey has a lot of meat on it and you could slice away during the dinner and not be wanting. But to have the removed goose meat on a dish for people to take from does not have the same traditional feel as displaying the whole bird.

The skin looked unappetizing, even to people who eat skin.

I like the taste of the meat. I wasn't sure what to expect, since they say it's strongly flavored. I just find it richer. And I love that it's dark meat. I'm actually sitting here eating it right now.

I'm making bone broth with the bones, it smells like turkey broth. I expect I will like that, too.

My mother wants to try and make a gravy with the drippings- it will be interesting to taste the difference between this and other poultry gravies.

Overall, the cooking of it wasn't bad (I would try for a bit less time next time).

[JollyElfDC]

Thank you for your review/info, and congratulations on being fearless enough to give cooking it a try!
At around 23 dollars serving, it doesn’t really sound like it’s worth it.
Somewhere I have a quote from Julia Child on how to carve a goose at the table. When I find it , I will post it. She said you have to remove (something) first, “ otherwise you’ll make a terrible mess at the table “. I wish I could remember what it was you had to remove first. The second part is what stuck with me, and helped fuel my fear of cooking goose.

On a side note, I did cook a pheasant. Don’t waste your time. They aren’t cheap and taste like chicken. You are better off with Cornish Game Hens. They taste better, are easier to cook, look more festive and are less expensive.

[Mistletoe]

I would think the skin should be removed- it was so greasy. But the pictures all show the skin on...and it doesn't look so hot with the skin off (being a thin bird and dark meat- it had kind of a greyish appearance).

Good to know about the pheasant, as it was on my list to try.

Have you cooked duck?

[JollyElfDC]

I have eaten duck several times, but I have only ever “ cooked” the ones from Costco. I don’t think it counts, because they’re already cooked and you are basically just warming it up. I have never roasted a raw duck.

[Bishop1954]

Yes, the skin is way too thick. Once my son wanted a goose for Christmas. He tried the skin, but after a few moments of chewing, tossed it out... lol. I also enjoyed the dark meat and actually cooked it a bit less initially, carved it and then placed it back in the over for a brief period. Helped to get rid of some of the grease. :christmasdinner:

[Mistletoe]

Bishop- did you carve it with the skin on? I saw some videos that did that, I guess letting the guest decide if they'd like to try the skin.

When you say you put it back in the oven, do you mean the meat that you took off the bones or you put the bones back in?

[Bishop1954]

I tried with the skin on, but it was a rough go, so I skinned it first (son did try it and hated it...lol). I placed it back in the over already carved and covered it for an additional 15 minuites. Bones of course were still in the legs, wings and thighs. :dizzy: