Goose is a traditional Christmas dish in many parts of the world and can be served alongside other meats. It is important to choose a healthy-looking, high-quality bird and cook it at a low temperature. Goose is higher in fat than other poultry, so plan for more per person. Serve with other meats and sides to ensure all guests are well fed.
Christmas goose can be served for Christmas dinner instead of or alongside other traditional meats, such as ham or turkey. Goose is traditionally eaten on Christmas Day or Christmas Eve in many parts of the world and is often easy to find in countries such as the United States, where it is not commonly eaten under other circumstances. To make the Christmas goose, the goose must be cooked properly at a low temperature. It’s important to start with a relatively small, healthy-looking goose so that the dish turns out well.
One of the most important things to keep in mind when preparing a Christmas goose is that goose is much higher in fat than many other types of poultry. The meat from a goose isn’t particularly fatty itself, but the high amount of fat around the meat and under the skin makes it necessary to plan to purchase a larger amount of goose per person than would be necessary with other meats. In general, each person will need 1 to 1.5 pounds (0.45 to 0.7 kilograms) of goose if that is the only meat served.
It’s also important to choose high-quality goose meat for a Christmas goose. Younger geese have more delicate meat and better flavor than older, larger geese. In most cases, a 10-pound (4.5-kilogram) bird will taste much better than a 20-pound (9-kilogram) bird. If there will be a lot of people eating the Christmas goose, it’s a good idea to choose two smaller birds.
When cooking a Christmas goose, the goose should be thoroughly cleaned, excess fat removed, and the skin pricked all over the bird so that any fat trapped under the skin can boil. The bird can be stuffed with herbs and spices, breaded bread, vegetables or fruit, or it can be left unstuffed and then placed on a baking sheet in a hot oven. A Christmas goose will need to cook at about 350 degrees Fahrenheit (177 degrees Celsius) for about 20 minutes per pound.
When serving Christmas goose, it’s a good idea to serve it alongside another type of meat, such as turkey or ham. Goose has a strong flavor and almost all of the meat is dark, and people who prefer the flavor of chicken breast meat may not like goose. Offering a couple of meat options and plenty of sides that pair well with the goose will help ensure all guests are well fed.
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