We have hdd goose as the Christmas diner for the first time ever .. a 7 pound bird defrosted for two days anin nthe fridge as per instructions , cooked for 15 min per pound plus 15min as per the plastic bag label at the said temp ( confirmed by th onteh shelf hanging temp gauge as well & basted every 13 minutes with its own fat & juices..
We got over a pint & a half of fat out of it . The bird produced a crispy golden brown skin . Once cooked it was rested for 15 min before carving .
My carving knife is a Sabattier chefs carving knife and is razor sharp yet it was like carving an old car tyre with a cricket bat .
The proof of the pudding is in the eating so they say .. well it was like chewing elastic bands less the flavour .
Where did we go wrong is was that par excellence for a Christmas Goose ??