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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

About a Christmas goose

gdenbygdenby Posts: 4,233
edited November -1 in EggHead Forum
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<p />Above, a shot of a goose roasting, about 30 minutes from cooked. The result was good, tho' not spectacular.[p]I have medium Eggs, and so asked a few days ago about cooking goose in pieces. Everyone said pieces should be fine, but I was able to find a goose that was just 13.5 inches long (and about 11.6 pounds.)[p]Most recipes started the goose high, at 450, and then went lower. I figured that a stable Egg at 450 would be hard to cool. One old recipe said cook it at 250, and flip every 1/2 hour. I decided to compromise, and went with 325 - 350. flipping each hour. Cleaned of fat and giblets, the 9 pound goose finished in just about 3 hours. I slashed open the legs/thigh during the last 45 minutes to help cook them faster.[p]I drained a quart of fat from the drip pan, which was emptied 3 times. I reserved the drippings for later use.[p]Most of the meat was tender, and the skin between crisp and chewy. I suppose the geese were semi free range, as some parts were fairly tough, while others were tender. Curiously, the cooking was un-even. I took the temperature in 4 places, and observed 170 or higher. When slicing, some places were still bloody. I suppoese that despite 48 hours in the fridge, followed by a warm water bath, some portions were still frozen deep down.[p]But, best goose to date.[p]Happy holidays,
gdenby[p]

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