Goose is the new roast beef!

Goose is the new roast beef!

Move over, roast beef! Goose is the new protein star on the block. Rich in flavor and nutrients, this bird is a powerhouse on your plate.

First and foremost, goose is a good source of protein. A 3-ounce serving contains around 21 grams, making it an excellent option for anyone looking to add more protein to their diet. Additionally, goose is packed with vitamins and minerals like potassium, zinc, and vitamin B6.

But what about taste? Goose has a rich, earthy flavor that is perfect for fall meals. Whether you roast it or braise it, goose will add a delicious depth of flavor to your dish. Plus, the meat is relatively low in fat compared to other poultry options.

So why not give goose a try? It might just become your new favorite protein!

The best way to cook your Christmas goose!

The Christmas goose is a great bird to cook for the holiday season, but it can be difficult to cook properly. Here is a step-by-step guide on how to make the perfect Christmas goose.

  1. Start by thawing your goose in the refrigerator. It will take several days to thaw, so start early.

  2. Preheat your oven to 325 degrees Fahrenheit.

  3. Place the goose in a large roasting pan and generously season it with salt and pepper.

  4. Add 1 cup of water to the bottom of the pan and roast the goose for 2 hours, or until it is cooked through.

  5. Remove the goose from the oven and allow it to rest for 10 minutes before carving. Serve with your favorite side dishes!

How to roast a perfect goose every time!

The goose is a bird that is often overlooked for the holidays, but it can be a delicious and impressive main course. If you're looking to roast a perfect goose this year, follow these simple steps!

  1. Start by thawing your goose in the fridge several days before you plan to cook it.

  2. Preheat your oven to 325 degrees Fahrenheit.

  3. Place the goose breast-side down on a cutting board and remove the excess fat and skin around the cavity. Cut off the tail and neck, and then cut the wings off at the joint.

  4. Spread salt, pepper, and your desired herbs over the top of the goose. Turn it over so that it is breast-side up and tie the legs together with kitchen twine.

  5. Pour 1 cup of water into a roasting pan, place the goose in it, and roast for 2 hours 15 minutes or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit. Baste with pan juices every 30 minutes or so during cooking.

  6. Let the goose stand for 10 minutes before carving to allow the juices to redistribute throughout the meat. Serve with your favorite side dishes!

Your favourite roast goose recipes!

There are many different ways to prepare roast goose, but here are three of our favourites:

  1. Roast Goose with Apples and Onions

Ingredients:

1 Goose (5-7 kg), trimmed and cut into 8 pieces

4 tbsp. Olive oil 2 tsp. Thyme leaves, chopped 2 Golden Delicious apples, peeled, cored and quartered 2 Large onions, peeled and sliced into wedges 3 cloves garlic, peeled and left whole 150 ml Chicken stock 15 g Unsalted butter, softened Salt and freshly ground black pepper to taste

Instructions: Preheat oven to 220 degrees C (425 degrees F). In a large roasting tin or baking dish, mix together the olive oil, thyme leaves, apples, onions and garlic. Add the goose pieces to the mixture, making sure that each piece is well coated. Season generously with salt and freshly ground black pepper. Bake in preheated oven for 45 minutes. Reduce oven temperature to 190 degrees C (375 degrees F) and cook for a further 1-1¼ hours until the goose is cooked through and golden brown. During the last 20 minutes of cooking time, add the chicken stock and unsalted butter to the roasting tin or baking dish. This will create a delicious gravy which can be served with the roast goose. Enjoy!

Goose: the perfect Christmas feast!

Is there anything more Christmassy than roast goose? This traditional British dish is the perfect centrepiece for your festive feast!

Goose is a particularly flavoursome bird, and its meat is both moist and tender. What's more, roasted goose makes a wonderfully impressive dish – perfect for impressing your guests!

If you're looking for an easy way to cook goose, we recommend using our recipe below. This recipe takes just four hours to prepare, so it's perfect if you're short on time. Simply follow the steps below and you'll have a delicious roast goose in no time!

Ingredients:

1 goose (approx. 5kg)

15g butter

2 onions, quartered

3 carrots, quartered lengthways

2 leeks, quartered lengthways 3 bay leaves 4 cloves garlic, peeled and left whole 200ml white wine or apple cider vinegar 100g pack of sage leaves, chopped large handful of fresh thyme sprigs or 2 tsp dried thyme​​​​​​​

​​​​Instructions:

1) Preheat oven to 220C/fan 200C/Gas 7. Remove all fat and giblets from inside the goose cavity. Trim any excess skin off the outside of the bird. Soften butter and put it inside the bird cavity with the onions, carrots, leeks, bay leaves and garlic. Season well with salt and pepper. Spread out the sage and thyme on a piece of kitchen foil big enough to enclose the bird. Sit the bird on top and bring up the sides of the foil so that it's well sealed. Put in a large roasting tin half-filled with boiling water (careful not to let any water splash onto the bird). Roast in preheated oven for 2½ hours then remove from roasting tin and set aside somewhere warm to rest for 30 minutes whilst you make gravy (see point 5). Discard vegetables from inside cavity - they're not worth eating!

2) To make gravy: Tip all fat from roasting tin into a heatproof bowl (or alternatively pour it into a jug and then refrigerate until solidified). Place tin over medium heat on hob and add flour - stir constantly until flour becomes deep brown in colour (30-40 minutes). Gradually whisk in stock - you may need more or less than specified depending on how fatty your goose was - until gravy reaches desired consistency. Season to taste with salt and pepper then strain through fine sieve into serving jug. Carve Goose & Serve: Cut off wings at first joint & reserve for another use (such as making stock). Cut Goose into 8 portions by slicing down through breast meat & backbone - try to keep each portion as equal in size as possible. Arrange carved Goose portions onto warmed plates & serve with gravy poured over & some crispy roast potatoes on side. Enjoy!

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