Cooking a goose requires special consideration, including removing as much fat as possible, pricking the skin, and stuffing with aromatics. Smaller birds are preferable, and cooking takes two to three hours.
A goose is a type of poultry often served at Thanksgiving and Christmas in some countries as an alternative to turkey or ham. While cooking goose can be done using many of the same techniques that you would use for other types of poultry, this type of bird needs some special consideration. Buyers should look for a fresh or frozen goose weighing between 3.5 and 5.5 kg. Before cooking the goose, as much fat as possible should be removed from the inner cavity and the skin pricked with a sharp fork. The goose may be stuffed with stuffing or aromatics to boost flavor and then roasted for about 20 minutes per pound.
In some areas, goose may only be available as a frozen product, although fresh goose can often be found around the holidays. A larger goose tends to be tougher, so buyers should look for smaller birds, even if they will provide fewer portions. Frozen goose should be thawed in the refrigerator or by placing the bird in a container with cold water that is changed frequently to keep the temperature cold. The goose may contain a small package of offal which must be removed before cooking.
While the oven is preheating, the goose must be rinsed thoroughly and patted dry with paper towels. Goose, like duck, has a significantly higher fat content than chicken or turkey. Cooks should remove as much fat as possible before cooking and prick the skin of the goose so that any remaining fat can drain during the cooking process. This shortening is prized by many chefs for its rich flavor and can be reduced and saved for use in other recipes.
The goose can then be seasoned with salt and pepper, as well as other herbs and spices, if desired. Some chefs prefer filling the body cavity with fillings or aromatics for extra flavor. Suggested aromatics include apples, onions, carrots, and other flavorful ingredients. While cooking the goose, the reserved offal can be used to make a gravy to serve alongside the main course.
Cooking goose will generally take two to three hours, depending on the temperature of the oven. Goose is done when its juices run clear or when a thermometer inserted into a thigh reads 180°F (82°C). The cooking goose fat may need to be skimmed off the bottom of the drip pan occasionally during cooking. Once done, the goose should be allowed to rest for several minutes before carving to allow the juices to absorb back into the meat.
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