Quick Recipes and Easy

Know The Difference Between Cooking a Domestic Goose and a Wild Goose

Sometimes I am presented with a Christmas goose to cook. Usually it is plucked and oven ready. A goose can either be dry plucked or dipped in hot water until the water penetrates to the skin. I would rather dry pluck as I do not care for the odor of wet feathers. Which ever way it is done, just make sure the feathers are pulled in the direction that they grow, not against.

After plucking singe the bird by holding it over a direct flame. Remove pin feathers with tweezers or the dull edge of a knife. Make sure all the entrails are removed. Be careful not to break the gall bladder that is attached to the liver. Remove the oil sac from the tail, make certain to remove the lungs, cut the neck off close to the body, wash thoroughly and the bird is ready to cook.

How it is cooked depends on what kind of goose it is. I have cooked both domestic and wild geese. To roast a domestic goose, I stuff it with bread stuffing and place it breast side up on a rack in a shallow roasting pan. I pour 2-cups of boiling water over the goose and cover it. I prick the legs and wings with a fork so the stout will run out. I roast the goose at 325-degrees about 25-minutes a pound. I uncover it for the last 15-minutes so it will brown.

To roast a wild goose, clean it the same as any bird. I rub the inside of the bird with salt and stuff it loosely with pieces of apple, carrot and onion. I place it breast side up on a rack in a shallow roasting pan. I rub it with oil or lay bacon strips over the bird. I roast it at 350-degrees about 15-20-minutes per pound. I baste it often with the pan juices. When it is done I discard the stuffing and serve.

Everything I write about is from personal observation and life experiences. I like to cook and prepare foods in different ways. I like sharing my experiences about food and cooking. My website pothaven.com www.pothaven.com was made because of my interest in quality cookware and cooking.

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