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Author Topic: My goose is cooked !  (Read 1227 times)


  • Joined Jun 2013
  • South Wales .Carmarthenshire. SA18
My goose is cooked !
« on: December 26, 2015, 12:46:07 am »
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 ??
Strong belief , triggers the mind to find the way ... Dyslexia just makes it that bit more amusing & interesting


  • Joined Aug 2014
Re: My goose is cooked !
« Reply #1 on: December 27, 2015, 01:21:30 pm »
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.


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