|Blurry Photo Goose 2005|
|Ready for the Oven Circa 2007|
|Roasted Goose 2007|
|"Waiting" on line for over an hour 2011|
|Goose From the Market|
So, my first attempt at making a goose was utilizing Chef Jacques Pepin's method of steaming the goose, then letting it sit in the fridge, uncovered, overnight. The fatty skin on the goose becomes dry, sort of like parchment paper, and is literally covered with bumps--goose, that is.
Anyway... steaming the goose the night before is how I have been preparing it almost every year, and it has worked well every time.
However, last year I opted to try something other than my traditional way. I didn't steam the goose or let it sit uncovered overnight in the fridge. Instead, I adapted a recipe for roasted goose from Chef Gordon Ramsey. I figured that a British chef's recipe for a goose has to work. It was a very simple method of just scoring the skin of the goose and smothering it with a mixture of spices and citrus zest and roasting it. That method was also very good, but, as expected, different from steaming the goose first.
Last week, as I started thinking about this year's goose, I began to flip through one of my holiday cookbooks and discovered a recipe for goose stuffed with sauerkraut. Sauerkraut? I don't think I'll be trying that one.
I'll continue with my Roasted Goose with Spices and Dried Fruit, which is always a winner--Steamed, first, of course.
STEAMING THE GOOSEOne 12-pound goose, neck and giblets reserved, visible fat removed
Salt and freshly ground pepper
5 cups warm water
Beginning at the neck end, work your fingers under the goose skin, snipping any fibers and sinews with kitchen scissors; work your fingers as far down over the thighs as possible. Season the goose inside and out with salt and pepper.
Set the goose on a rack in a heavy roasting pan, breast side up. Add the neck, gizzard, heart and 5 cups of the water to the pan. Cover the goose with foil and seal the foil all around the edge of the pan. Bring the water to a boil. Reduce the heat to low and steam for 45 minutes.
|Steaming the Goose|
ROASTED GOOSE WITH SPICES AND DRIED-FRUIT
ROASTED GOOSE WITH SPICES AND CITRUS -- NOT STEAMED
|Roasted Goose with Spices and Citrus 2011|
2 tsp sea salt
1 tsp five-spice powder
1 sprig each of parsley, sage, rosemary and thyme
2 Tablespoons clover honey
2 Tablespoons Thyme leaves
Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
Grate the zest from the lemons and limes. Mix with 2 tsp fine sea salt, the five-spice powder and pepper to taste. Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
|Scored Goose with Zest and Spices 2011|
Stuff the zested fruit and the herb sprigs inside the bird and set aside for at least 15 minutes.
Heat oven to 350degrees.
Drizzle the goose with the honey and sprinkle with thyme leaves. Place goose in oven. Every 30 minutes turn goose 1/4 and baste. Gather any goose fat and reserve for another dish--potatoes, maybe. Total cooking time should be about 2 1/2- 3 hours. At the end of the cooking time, leave goose to rest for about 20-30 minutes, covered loosely with foil.