This Christmas my sister has managed to get hold of a goose for a traditional meal. It will be delivered to us in a natural state (except dead) so if anyone knows what to do then it would be great!
Do we pluck it straight away? Do we need to draw it before we freeze it? Does it need hanging and if so how long?
Any constructive advice appreciated - thanks!

My advice is dont eat it

Dont ask me why i just had a strange feeling

a BAD feeling

:o

I don't know how you prepare one, but be sure your oven is big enough!

Honk Honk Honk ! :x

This Christmas my sister has managed to get hold of a goose for a traditional meal. It will be delivered to us in a natural state (except dead) so if anyone knows what to do then it would be great!
Do we pluck it straight away? Do we need to draw it before we freeze it? Does it need hanging and if so how long?
Any constructive advice appreciated - thanks!
I thought you said it was dead already? If it isn't dead already then I would recommend sneaking up behind it and snipping the head off with a pair of secateurs. It is more messy than (for example) suffocation but does improve the flavour as I understand you really can taste the fear.

Personally, I prefer to eat meat from a plucked bird. I therefore suggest plucking straight away and using tweezers for the fine details... nothing worse than a rogue bit of "plumage" stuck at the back of the throat to spoil the moment.

I don't think you need to draw it before freezing. Just put a label with "goose" written on it and you should be able to identify it from the frozen peas and ice cubes.

If I can be of any more help then please let me know.

All apologies Mr Goose I should have been more sensitive to you and your family :sad:

rest assured we shall treat it with all the respect it deserves and it will make a lot of people very happy with a lovely dinner. That's if Zamo's advice is anything to go by....

I thought you said it was dead already? If it isn't dead already then I would recommend sneaking up behind it and snipping the head off with a pair of secateurs. It is more messy than (for example) suffocation but does improve the flavour as I understand you really can taste the fear.

Personally, I prefer to eat meat from a plucked bird. I therefore suggest plucking straight away and using tweezers for the fine details... nothing worse than a rogue bit of "plumage" stuck at the back of the throat to spoil the moment.

I don't think you need to draw it before freezing. Just put a label with "goose" written on it and you should be able to identify it from the frozen peas and ice cubes.

If I can be of any more help then please let me know.

Classic post. :thumbsup:

I don't have any advice on hanging, cleaning etc. but you should definitely read up on preparation/cooking.
Goose has a lot of fat to get rid of and the bird needs pricking, scalding etc. to get a good roast.
Keep all the fat for roasting potatoes. You can keep the surplus for later use.

We've done it once and it was worth doing. But I suppose it is unlikely to be repeated.

This Christmas my sister has managed to get hold of a goose for a traditional meal. It will be delivered to us in a natural state (except dead) so if anyone knows what to do then it would be great!
Do we pluck it straight away? Do we need to draw it before we freeze it? Does it need hanging and if so how long?
Any constructive advice appreciated - thanks!

I would be careful beckelina, you will get banned for being cruel to annimals posting something like this, I did :hihi:

I apparently "cooked my goose" a long time ago:hihi:

i understand you don't need to hang it but personally i would. gut it asap and pluck it.

goose is amazing and the french think we're insane for not eating it.

goose is amazing and the french think we're insane for not eating it.

and thats from a nation that eats snails and frogslegs........:suspect:

Cook? If we were meant to cook geese, we would have been made with goose-shaped hotplates on our knees. Swallow the bugger alive! Gedditdownya!

i understand you don't need to hang it but personally i would. gut it asap and pluck it.

goose is amazing and the french think we're insane for not eating it.

You hang meat to let it dry. That way when you cook it, it retains it's juices well and is much nicer than the soggy stuff you get in the supermarkets.

When you put the goose in the oven, place it on a rack or grill with a tray underneath to catch the juices that drain out.

I don't have any advice on hanging, cleaning etc. but you should definitely read up on preparation/cooking.
Goose has a lot of fat to get rid of and the bird needs pricking, scalding etc. to get a good roast.
Keep all the fat for roasting potatoes. You can keep the surplus for later use.

We've done it once and it was worth doing. But I suppose it is unlikely to be repeated.



spot on here, my mum cooks a goose every year, and i know thats not as good as cooking it myself, but i have picked up some pointers.

there is LOADS of fat, so i does need to be hung, and i think cooked twice. prob need to check that. but the fat does make amazing roasties so keep it.

anyway, just read up on it, and see how it goes

Use the neck, giblets and any other trimmings to make stock for a nice, rich sauce or even a soup the day after.

never had goose, whats the flavour like, compared to turkey?

A goose, loose, in this hoouse?

never had goose, whats the flavour like, compared to turkey?
Nothin like turkey, more like duck, but more earthy, gamey, nice.

Nothin like turkey, more like duck, but more earthy, gamey, nice.
cheers for the info,might be worth a try

Goose has a lot of fat to get rid of and the bird needs pricking, scalding etc. to get a good roast.
.

For 'Goose' read The average SHeffield gal'...TAXI!

Thanks everyone for the advice - I am looking forward to it! Will deff do good roasties with it too x

How about advice on goosing your cook?