Home Cooking

Ah, the goose


Home Cooking 24

Ah, the goose

squabbit | Sep 18, 2008 07:21 AM

I am thinking of switching things up a bit this Thanksgiving and considering roasting a goose. I have never done it before, though I am a frequent roaster/confit-er of duck. Several questions:

1.Does anybody have a great goose recipe? One that gets out a lot of the sub-dermal fat and crisps the skin? For this purpose I am looking for a recipe with its roots in Western Europe/North America.

2. Is goose fat as wonderful as duck fat? Should I make a real effort to conserve it?

3. Any outstanding sources for geese? I am in St. Louis city and will be looking for something local, but if anybody has a great farm they know about............

4. I was thinking of cold-smoking the goose for a bit before roasting. Any thoughts?


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