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Home Cooking 32

The perfect Weihnachtsgans aka crispy, juicy goose...

linguafood | Dec 22, 201008:27 AM


No, I don't know how to make this happen, but I am absolutely certain that the well-informed hounds I hold in such high esteem may have a pointer or two :-D

Bought a 7 lb. fresh goose (alas - sans giblets) @the local farmer's market and am hoping to feast on a crispy skinned, non too fatty, juicy bird on xmas eve.

Is there a way to do it low and slow without having to fuss about it much? Because here's the catch - I've got some silly early eve get together, and was hoping to throw the goose in before I leave, and then just take it out of the oven when I get back. Lazy? Totally. But that's how it's gonna have to go down that night.

I made the 5 hour duck before (not particularly impressed), I've seen recipes where the goose needs to be dried in the fridge for 24 hours - no problem.

But then people mention having to baste the goose with its own fat (having some goose fat afterwards is an extra bonus) while cooking it, and .... well, I won't be around. I suppose I could leave the man at home to tend to the bird, but -

Long story short - any success stories with goose?


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