LBV CharenteNW Posted November 19, 2007 Share Posted November 19, 2007 Anyone got a good receipe for christmas, we are thinking of a goose, how big and how to cook one any idea's.There will be three of us oh and a small but greedy dog. Link to comment Share on other sites More sharing options...
Rob Roy Posted November 19, 2007 Share Posted November 19, 2007 I have just ordered our goose - 3-4 kgs for 4 people. It is a big boned bird so you won't have a lot left, unlike turkey. James Martin on 'Saturday Kitchen' last week said you should stand it on a trivet, p-r-i-c-k the skin all over the breast and pour boiling water over it. this releases some of the fat and helps to crisp the skin, which I'll try this year. In the past I have normally p-r-i-c-k-e-d the skin, but make sure you don't touch the flesh, lightly oil and rub salt over it then cook it on a trivet. You might find you have to pour off the fat half way through, but keep it for roastie spuds. Don't put stuffing in the bird, as it will be swimming in fat if you do. It's nice served with casseroled red cabbage and apples (Delia's recipe), plus all the other bits. Link to comment Share on other sites More sharing options...
Iceni Posted November 20, 2007 Share Posted November 20, 2007 If only that was all that a woman wanted for crismas. [:$]Johnnot Link to comment Share on other sites More sharing options...
andyh4 Posted November 20, 2007 Share Posted November 20, 2007 Agree with everything that Rob has said except to say that you can stuff the neck end of the bird with chestnut stuffing:One onion coarsley chopped, 150gm sausage meat - minced pork or equivalent, 100gm peeled chestnuts, 2 slices bread (thicvk slices if French baton, teaspoon of herbs de Provence. Put it all into a blender and give a quick wizz. Stuff the neck end and hold the skin flap over the stuffing with a skewer. Link to comment Share on other sites More sharing options...
LBV CharenteNW Posted November 21, 2007 Author Share Posted November 21, 2007 Thank you both for your idea's, We won't be arriving until the 20th what chances of us getting a goose (the feathered variety)? Link to comment Share on other sites More sharing options...
Rob Roy Posted November 24, 2007 Share Posted November 24, 2007 Probably fairly good, try a butcher's shop if the supermarkets don't have any, but beware they are not cheap! I have been quoted 12.50/kg direct from the farm (oven ready) Link to comment Share on other sites More sharing options...
lecurie Posted November 24, 2007 Share Posted November 24, 2007 Hi wifeyi have our goose ordered from the farm in ur village - free range,organic etc; I will see farmer's wife tomorrow and can ask if she will have a spare one, if you like; we are on border of 16/86 near Civray - if that will be any good for you Link to comment Share on other sites More sharing options...
woolybanana Posted November 25, 2007 Share Posted November 25, 2007 You gonna kill and pluck it? Link to comment Share on other sites More sharing options...
lecurie Posted November 25, 2007 Share Posted November 25, 2007 NO!!! it will come oven-ready - although I did pluck and clean the partridge that our cat caught and brought home for us last week; that has now found a new home in our freezer!I have known our Christmas dinner since it was an egg (literally) - i was shown the new-laid eggs in the Spring and asked if i wanted a goose for Christmas. Every time I go to the farm, I get shown the geese. They are wandering around the farmyard and field, their diet until recently has included all the windfall figs, pears and apples etc - better to eat meat that is reared like this and killed quickly in its familiar environment, although I'm a hypocrite because I wouldn't kill it myself. Link to comment Share on other sites More sharing options...
Rob Roy Posted November 25, 2007 Share Posted November 25, 2007 I wouldn't say it is hypocritical not to do the actual killing. I don't really fancy that myself, always prefer getting someone else with more experience to do it. If you said you are happy to eat the goose, but can't bear the thought of it being killed, then that's a bit different. Your bird should taste lovely with all those fruits it has eaten - bit like feeding a lamb with mint![:)] Link to comment Share on other sites More sharing options...
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