The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: cloddopper on December 26, 2015, 12:46:07 am
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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 ??
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I'm sorry to hear that. Dave! I think goose the best of meat. Was it one of your own? Was it a gosling or a full grown goose? As with duckling you have to eat them young if you want them tender 16 to 20 weeks maximum and cooked slowish.
I've given up breeding geese now or I would send you one of mine. I just keep the adults as I love them.
Don't give upon goose on this experience you should find it delicious.