How To Cook A Goose
A Cooked Goose In Film
A short film produced in 1914 is called A Cooked Goose, by Roy McCardell. It stars Nolan Gane as Dusty Ways, the Tramp and Harry Blakemore as Tired Tomkins, another Tramp.
The two hobos are very tires and hungry. Together, they steal a goose. A shop owner chases them for several minutes through many neighborhoods. Finally safe, the tramps separate the bird in half and begin cooking it in a vacant lot over a homemade fire.
The village's lone cop accosts the hobo chefs and arrests them. After hailing them, the policeman takes the goose home for his wife to finish roasting. One of the tramps calls the cop from the jail payphone to distract him and hang up. By the time the policeman turns to his kitchen, the tramp have broken out and are making away with the finished goose about the kitchen window.
I hope the following recipe gives you an easier time of enjoying a cooked goose.
- 1 Goose, about 8 to 10 pounds, Washed and body cavity clean.
- 2 Large Eating Apples, Washed, cored, and sliced to medium slices
- 2 Large Ribs Celery, Cut into pieces
- Salt and Pepper to taste
- 1.2 Cup Melted Butter and 1/2 Cup White Wine or Chicken Broth, Mixed together and heated in a pot on the stove top.
Instructions For Cooking Your Goose
1) Place several slices of apple, celery, or onion - or all three, as I like to do - inside the washed and dried goose's empty body cavity to remove any strong flavor left in it, especially if you have hunted the bird yourself.
2) Season with salt and pepper to taste by rubbing thse seasonsing into the skin lightly all over. You may want to slit the skin at the neck and rub some salt and peller under the skin as well.
3) Place the goose breast side down in a roasting pan and baste with the Butter-Wine mixture. Bast the goose often during roasting, about every 15 to 20 minutes.
4) Roast the goose at either 350 degrees F, or 450 degrees F for a faster meal (see below). The roasting time required will depend on the size of the bird and the desired amount of doneness.
Some Notes for Cooking
The type of apples you choose for the interior of the goose is important,. Choose a type you enjoy eating. Cooking apples are less flavorful. Currently, I like to use Fuji or Gala apples in this recipe. Sometimes, a cook will add a quartered orange to the mix of fruits and vegetables inside the goose. I like that flavor as well.
If you forgo the added fruits and vegetables inside the bird you hunted yourself, it may taste a bit gamey. Even if you shop at the grocery or meat market for your goose, the apples and vegetables will bring a nice added flavor experience to the meal. It's like stuffing without the bread.
- A goose needs 35 - 45 minutes roasting time at 450 degrees F, or
- 1 ½ - 2 hours at 350 degrees F.
- Neither time required for roasting is very long at all, considering roasting a large bird. A turkey will take much longer. I prefer the slowing time to allow the flavors to develop from the ingredients in the cavity.
The goose you are roasting will be done when both legs can be moved back and forth very easily - loose jointed, you might say.
Wild geese have less fat than domestically raised birds and will not be so messy in the oven. That means faster and easier cleanup. For farm raised geese, cover lightly with some aluminum foil to keep the grease spatters down.
Have a Goose-in-a-Bag:
Alternatively, a goose can be cooked in a cooking bag with your favorite seasonings.
At 350 degrees F, a cooking-bag goose will take 2 hours. A 6 lb. goose will feed 4 - 6 people, an 8-lb. goose, 6-8 people.
In the book and films "How The Grinch Stole Christmas", the *roast beast* was likely a roasted goose.
Please rate this recipe.
The following recipes result in two filling and tasty side dishes for a delicious meal with Roasted Goose.
Wild Rice, Dried Cranberries and Walnuts
INGREDIENTS for 4 to 6 Servings
- 1/2 onion, quartered
- 1 carrot, peeled and quartered
- 1 stalk celery, quartered
- 1 cup wild rice
- 2 Tablespoons EVOO olive oil
- l teaspoons red wine vinegar
- 4 teaspoons finely chopped shallots
- 2 1/2 Tablespoons dried cranberries
- 2 apples, peeled and copped to a small dice
- 2 1/2 Tablespoons chopped walnuts, toasted or not
- 2 teaspoons finely chopped parsley
- 4 teaspoons finely chopped scallions
- salt and freshly ground black pepper
- Wash the rice in a collander under cool running water until well rinsed
- Place the rice, onion, carrot and celery in a stovetop pot. Season them with salt and pepper and cover with cold water.
- Bring water to a boil and immediately reduce heat and simmer until the rice is tender and fluffy: 45 - 60 minutes.
- Drain the rice and remove the onion, carrot, and celery pieces.
- Combine the rice in a bowl with all the remaining ingredients and re-season.
- Serve hot or warm. It's even good at room temperature.
Mushroom Pineapple Sweet Potatoes
INGREDIENTS for 8 Servings
- 4 medium or 3 large sweet potatoes
- 1 4-oz. can mushrooms, drained
- 1 cup pineapple chunks
- 2 Tblsp brown sugar
- 1 Tblsp margarine or butter or butter substitute
- Cinnamon and nutmeg to taste
Preheat oven to 350° F.
- Place peeled and cut up sweet potatoes in a greased glass dish or metal baking pan. Instead of "grease", use non-stick cooking spray.
- Add pineapple chunks and sprinkle everything with brown sugar.
- Dot the mixture with butter or margarine.
- Sprinkle all over with cinnamon and nutmeg.
- Cover the dish with foil and bake at 350 degrees for 1 hour and until tender to the fork.
© 2007 Patty Inglish