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Cooking Tips
Can I cook a whole goose on a rotisserie?
	Goose can successfully be cooked on a rotisserie. Be aware that as a waterfowl, your goose will have more fat rendering from it than a chicken or a turkey. You must take extra care in checking and draining your drip pan/reservoir. Please follow the manufacturer's directions for draining fat from the drip pan.
Can I cook my goose in a convection oven?
	Yes. Input the time and temperature listed in your standard recipe into this handy online calculator for quick conversion. http://convection-calculator.com
Can I stuff my goose?
	Absolutely, as long as you adhere to strict safety instructions. Clean the bird thoroughly inside and out with water, then pat dry with a paper towel before inserting the stuffing. Cook raw stuffing ingredients before mixing them with the dry ingredients and inserting them in the goose. Loosely fill the neck and body cavities by spooning the stuffing mixture into these areas. It is crucial that the body cavity is not packed tightly because it will expand as moisture is absorbed. Too much stuffing could prevent the poultry meat from being properly and thoroughly cooked Use a meat thermometer. Cook until stuffing reaches a temperature of 165°F and goose reaches a temperature of at least 185°F deep in thigh meat.
Do I need to baste my goose?
	No.  Some recipes call for basting, but it is not essential for a tender, juicy goose.
Do I need to roast my goose on a rack?
	Yes! As a waterfowl, your goose will have more fat rendering from it than a chicken or a turkey. You need to have your goose elevated to keep the bird above the juices/fat which accumulates in the bottom of the roaster. You may need to periodically siphon off some of the juices from the pan - we've found that a bulb baster works well for this. If you do not have a rack, you can successfully improvise by placing two small ovenproof saucers or bowls upside down in the bottom of the roaster and placing your goose on top of them.
How big of a roaster do I need for a goose?
	Below are approximate dimensions of the pan needed for each goose size range. Remember, to keep your goose from smoking, you'll need a roaster large enough so no part of the goose hangs over any edge of the pan. Size Length (in) Width (in) Height (in) 8-10 lb 14.5 7 5.25 10-12 lb 14.75 7.75 5.75 12-14 lb 15.75 7.75 6 14-16 lb 16.5 8 6
How do I know when my goose is done?
	Goose is best when it reaches at least 185°F when temperature is taken deep in the thigh meat.  At this temperature the juices will run clear, the legs will move easily in the sockets, and the meat will nearly fall off the bones.
How long can leftovers be stored?
	Leftover poultry should be removed from the bones and refrigerated in containers within 2 hours of roasting. Leftovers may be kept 3 to 4 days in the refrigerator or frozen 3 to 4 months. See Our Recipes Section- The Day After for visit our Pinterest page for a ideas on ways to serve leftovers (should there be any).
How much goose should I buy?
	You will need approximately 1.5 lbs of raw frozen goose (Whetstone Valley and All-American Holiday Brands) for each 6-8 ounce serving of meat. Example: To serve 8 people, you will need approximately 12 lbs of frozen goose. For Whole Smoked Goose and the Pre-Roasted Goose, allow approximately 1 frozen pound per 6-ounce serving.
Is goose difficult to prepare?
	No - simple cooking instructions can be found on the back of all of our whole geese packages. However for the more adventurous chef, there are numerous recipes on our website and our Pinterest page, which range from simple to quite elaborate! Want it even easier? If cooking a goose from scratch still seems daunting, try a Whole Smoked Goose or a Pre-Roasted Goose - ready in 60-90 minutes with virtually no prep work or cleanup.
Once thawed, how long before I need to cook my goose?
	Once thawed, we recommend to cook your bird within 2-3 days.
Thaw Time
	Thawing Method: Goose Size In Refrigerator In Cool Water 6-10 lbs 1- 1 ½ days 4-6 hours 10-14 lbs 1 ½ - 2 days 6-8 hours
What do I do with the giblets and neck?
	Goose giblets and necks are often used for making Giblet Gravy, Stuffing and for making soup stock. We also have a number of recipes on our Pinterest page to check out.
What is the best way to store my frozen raw goose or capon?
	Store your uncooked goose or capon in the freezer until ready to thaw for cooking.