Christmas goose anyone?

greeneggsandham

I've got a 10 pound goose in the fridge that's begging to be Christmas dinner, but I need your help. Any recommendation from experienced goosers would be a great help. What temperature and how long???

I'm thinking lower temp and longer cooking time, say 300 degrees max, just to make it fall-off-the-bone tender. My glaze is orange juice, honey, garlic & rosemary.

Am I on the right track or will I have to feed this to the pigs???

BobS

I think that will be fine. Be sure to use a drip pan. For ducks, I ususally poke holes in the skin on the breast and thighs, to let some of the fat render out easier.

I have never cooked a goose, but my guess is that you would be done in around three hours, at 275-300.

You could kick up the temp toward 350 if it was too slow after a couple of hours.

fishlessman

ive only cooked one and it was a low and slow all day, get a big drip pan, there is 12 pounds of grease in a 10 pound goose. i would do a search for better directions, it was a long time ago when i cooked one and i didnt know anything about cooking a goose. all i know is there is more grease in a store bought goose than one would think

Richard Fl

This might help.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=562294&catid=1

N'awlins

Grey Goose!!! :laugh: