Goose

My mother used:
White bread
Lots of parsley
Thyme .. go easy on this
1 Large Cooking apple - grated
Onion
Butter
Pepper and salt
Sometimes a few chestnuts.

Very simple. Goose is fatty, so needs some sharpness to counterbalance, but not to overwhelmed the flavour of the goose.

Delia (may her name be forever praised) has a recipe for goose with prunes and Armagnac .

I was going to suggest something similar to ffinnochio's.
I've only cooked a goose once - when we were living in the country a neighbour gave us a live goose, because it was being a nuisance and we had a big pond.
One xmas we decided he or she was going to be our xmas dinner.
I searched online for stuffing recipes, and remember it had apple and grated lemon rind etc. And definitely onion.

Look at Delia. We have goose New Year.

I was also going to recommend Delia's goose recipe. (There are also some lovely roast goose recipes on bbcgoodfood.com). Also can I recommend serving with it red cabbage cooked with onions, apple and cinnamon. Goose is richer than turkey and you won't have as much meat left over (which can be a blessing!), but you will have lots of goose fat for roast potatoes for months to come! It makes a lovely change. Hope you enjoy it.

Perhaps ask Mrs May?

Fennel - what happened next?

We used to be given a goose every Christmas by a farming friend and neighbour. I always made Delia's sage and apple stuffing and served it with her spiced pickled pears.

The following November I'd discover the jar of SPP lurking at the back of the cupboard, chuck it out and start all over again.

David - - husband did the killing and emptying. We both did the plucking.
She was quite a fierce creature, took over the protection of some hen chicks and once bit me when I got too close. I think they have teeth!

Urmston [tchgrin}

Oh for Pete's sake

just got it urmston!

Red cabbage is always good with goose .

The best goose recipe I have used is Richard Corrigan’s:

www.rte.ie/lifestyle/recipes/2011/1003/746699-marmalade-goose-with-gravy/

Well done Fennel! I hear she is cooking her own goose (maybe in more ways than one).

aaah, roast goose, stuffed with black pudding, floating on a sea of apple sauce.

My son cooked us a goose last year - it looked spectacular. However, it produced what seemed like a bucketful of grease. The whole kitchen was swimming in it, and for three days afterwards every utensil and surface in the kitchen was slick with the stuff, no matter how hard I scrubbed. It's back to turkey for us this year. I see that there's a mention of "lots of goose fat for roast potatoes for months to come" above. I think that might work for people who have a large family coming round for roast dinner every week.

My daughter bought a goose for us last year - lots of fat (made lovely roast potatoes) but not much meat - did one meal for five people. I roasted it on a trivet and basted it frequently. We are having Turkey crown this year - much easier to deal with!

Thank you all. Suggestions noted, and it will be something 'sharp' to contrast. We have had goose on several occasions and the current husband is extremely good at roasting them, just fancied a change of flavours coming through.

I have already made a sauce of red wine and dates for it which is in the freezer.

Another vote for Delia’s prune & armagnac with prune compote- looking forward to a goose at Christmas as having turkey for mock Christmas with our daughter the week before- can’t face 2 turkeys! Hope you enjoy yours!

My friend, one Christmas, won a goose in a raffle. She was asked to collect it on a particular date. Off she went to said farm on said date. On arrival was met by the farmer who said she was to go in to the barn and choose the one she wanted. She was mortified - they were all still alive! Needless to say she didn’t want to ‘choose one’ and left very quickly.

Ooh that sounds yummy oldgaijin!
In 45 years of wedded bliss I’ve only done goose once. Didn’t stretch very far (luckily only 5 of us that particular Christmas) & I agree it was very fatty. A bit too much faffing about. So turkey since then for us.
Anyone remember capons? Are they still available?

We have always used cooking apples, peeled, cored and quartered and prunes, soaked overnight beforehand, unless they are very soft and sage and onion stuffing.

Enjoy your goose, I love goose, but as we are only DH and me for Christmas dinner, we won't be having goose, as it is two big for only two people.

If you love it so much grandtanteJE65 could you not enjoy it & then strip it from the bones to eat another day? Does it freeze well - I have no idea? Or just on a plate with bits & bobs - is it even nice cold - I wouldn’t know.