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My goose is (gonna be) cooked

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Basselope
Basselope Posts: 102
edited November -1 in EggHead Forum
In response to my daughter's request I am the proud owner of a 12lb. goose that is now residing in my fridge prior to its relocation in my egg on the 25th.[p]Anyway I don't have much a clue as to how to cook this bird. I have heard that they will render a lot of fat over the cooking process. So I'm thinking about 350 indirect, with a good sized drip pan.[p]Anybody got any suggestions? Anyone? Bueller?
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  • Mac in NC
    Mac in NC Posts: 287
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    Basselope , Never have I tackled such a bird but I would assume you could roast the same as a turkey. You're right about the fat. Same goes for duck. When I cook fowl, I've learned from the pros that a mist of apple juice sprayed on the bird every hour or so renders a shiny mahogany finish for presentation. I'm sure much more helpful responses are on their way. Just thought I'd share my two cents. Enjoy! Mac

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  • Unknown
    Unknown
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    Basselope ,
    You know the Test kitchens of America program just ran or re-ran their show on cooking a goose a few weeks back here.. I ran across a recipe written by a woman using that method and she explains it very well.. Maybe because I saw the program but I think you will get it easily enough..[p] I will post the link.. I know the Test Kitchens also post the recipes on their site so you could check there too.. [p]Anyway, this looks good and I would like to try it. It would be easily adapted to the egg.[p]
    Dylan
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  • Unknown
    Unknown
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    Q.N.E. tyme,
    Sorry..
    [ul][li]goose link[/ul]
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  • YB
    YB Posts: 3,861
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    Basselope ,
    One of these recipes might work.
    Larry
    [ul][li]Goose Recipes[/ul]
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  • Marvin
    Marvin Posts: 515
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    Basselope ,
    I would do it just like I do duck. Pierce the skin into the fat in many places so the fat drips into the drip pan. Season the inside and outside - and under the skin - with salt, pepper, and paprika. Keep the egg at 250-260 with the bird in a V-rack over a drip pan. I usually keep my drip pans on a lower shelf so the rack doesn't have to sit in the pan: either a raised grill with firebricks or over a plate sitter. Cook it until the breast reaches 165. It will take 4-5 hours, but the skin will be crispy and most of the fat rendered away.
    Have fun and Happy Holidays.
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