A Holiday Helping of Tradition: Roast Goose - KATV - Breaking News, Weather and Razorback Sports

A Holiday Helping of Tradition: Roast Goose

(©istockphoto,com/James Pauls) (©istockphoto,com/James Pauls)
  • RecipesMore>>

  • Tomato Basil Pasta, 9/1/14

    Tomato Basil Pasta, 9/1/14

    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

By Barry Abisch
Provided by WorldNow

No, it does not taste like chicken. But at Christmastime, goose has one thing on its side: tradition.

Goose was a featured dish at the Victorian Christmas table, famously celebrated in Charles Dickens' A Christmas Carol. And though Hanukkah is over, it should be noted, that goose was also favored at the holiday table for many generations of Eastern European Jews.  The goose clearly deserves status as a favorite among many holiday traditions.

But Americans seem to have lost their taste for goose -- if they ever one to begin with.

Average yearly per capita consumption of goose in the U.S. is in the neighborhood of one-third of a pound. Compare that with the 87 pounds of chicken the average American eats in a year. They are indeed birds of a different feather.

Although goose is considered a white meat, its breast meat appears darker than chicken or turkey breast, with a stronger flavor. That's because geese fly, developing their breast muscles, while chickens and turkeys tend to keep to the ground and don't exercise their wings.

Because geese enjoy the water but also need to stay warm, they develop a layer of fat under the skin.  The meat itself is not marbled with fat, as it is in beef, so that it is easy to remove the fat before cooking.  Even though goose has more calories than chicken, its fat and cholesterol levels are similar to that of chicken breast or canned salmon, according to the U. S. Department of Agriculture.

So, if you're game to serve a traditional feast this Christmas, here's one way to prepare a goose for the dinner table, courtesy of the USDA.

Roast Goose with Fruit Stuffing

Ingredients:

  • 1 thawed, raw goose (12-14 pounds)
  • 1/3 cup butter
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • 8 cups day-old bread cubes
  • 3 cups chopped, unpared apples
  • 1 cup raisins
  •  1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon thyme or sage

Directions:

  1. Preheat oven to 400 degrees
  2. In a large pan, cook celery and onion in butter until tender, stirring occasionally.
  3. Remove from heat and add bread cubes, apples, raisins and seasonings. Set aside.
  4. Remove neck and giblets from goose. Remove excess fat from body cavity and neck skin, and discard. Pat goose dry with paper towels. Wings may be removed at second joint and cooked later, or leave wings attached and bend them to the back.
  5. Fill neck and body cavities with prepared fruit stuffing mixture.
  6. Fold neck skin to back and turn under, covering opening (you may fasten with skewers or toothpicks.) Tie legs together or tuck in band of skin in tail, if present.
  7. Place goose, breast side up, on rack in large pan. Insert meat thermometer deep into thigh muscle, not touching bone.
  8. Roast uncovered for 1 hour at 400 degrees.
  9. Reduce temperature to 325 and continue roasting for 2 to 2 1/2 hours -- until meat thermometer reaches 180 degrees.
  10. During roasting, spoon off and discard accumulated fat at 30-minute intervals.
  11. When roasting is complete, remove goose to a platter and allow to stand 20 minutes for easier carving.

(The giblets -- and wing sections -- may be used to make gravy or soup. Cook all but the liver in water to cover with onion celery and other seasonings. Simmer for one hour, then add the liver and cook for another 10 minutes.)

One thing the Christmas goose has in common with the Thanksgiving turkey is leftovers. As with any poultry product, the leftovers should be refrigerated as soon as possible.

 

 

 

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.