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12-14 pound goose |
January 1, 2019 |
| Reviewer:
Cissa from Central MA
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This was another wonderful goose from Schlitz!
For a goose- which is a bony and fatty bird- this one was very meaty indeed! 4 of us had all the goose meat we could eat- plus the wonderful skin!- and there was plenty left over for at least 3 more goose-heavy dinners, plus the delicious goose soup we always make from the carcass.
Plus, of course, around a quart of excellent fat that makes the BEST potatoes!
We've experimented with a number of goose-cooking approaches over the years, and I strongly recommend the combination of braising and roasting that Michael Ruhlman describes. Not only does it render the fat for super-crisp skin, but the rendered fat is gorgeous, and not browned at all- plus it gives us extra goose broth for extra gravy, AND does not spit fat all over the oven- a multiple win!
After the braise, we stuff the bird with a fruit-nut stuffing before roasting.
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