As expensive as it was, I finally took the leap and purchased the long awaited goose. I will try just about any food at least once and if I try it and don’t like it, I will come home and cook it and see if I can make it taste better. However, for this goose adventure, I have never had it, but it was great.
The goose I purchased in the store was frozen, so either thaw in fridge or in cold water. Once thawed, remove excess fat and remove giblet. Giblets and neck can be made into a gravy.
I seasoned the inside and outside of the bird with seasoning salt, garlic and onion powder and black pepper. I stored it in the fridge over night.
The next day or when you are ready to bake it, place the bird on a rack in your baking pan. Like a duck, goose is a very oily bird, so cook it on a rack to let the oil drip down. Oven on 375 degrees F. I placed a onion, garlic cloves and carrot inside the cavity and then Bake goose, breast up until skin is brown, which doesn’t take long.
Now the skin maybe brown, but the goose is not done. Cover with foil and let the bird cook for 30-45 minutes. When you open it up, the legs will have relaxed away from the bird. Take the foil off and place goose under the broiler for a few short minutes to crisp up the skin.
The Goose is done and most sides pair well with this, but for me, I made some petite asparagus cooked on the stove in grapeseed oil and a mushroom and tomato saffron risotto.
Risotto I have made several times before so, the full recipe is somewhere on my blog, but here are the highlights.
Sautéed onions, garlic, crimini mushrooms and dice Roma tomatoes in olive oil until tomatoes breakdown. Seasoned with kosher salt and black pepper.
The plain risotto was made with chicken stock with saffron in it.
Add in the mushroom and tomatoes, mix.
Add in a handful of shaved Parmesan. Mix and serve hot.
I am a dark meat gal and if you like dark meat, Goose is the way to go. The flavor is unique, does not taste like chicken, but you will definitely know you are eating something that had feathers. I so loved this goose adventure. Until next time, Cook, Eat, and Enjoy!
