I made a goose today. It weighed just over 13 lbs. A bit on the big
side, but I must say that it came out so well, so moist and dee-lish
that I will not hesitate to get one that size again.

I roasted it on a rack in a 350 degree convection oven. Every half
hour or so I used a turkey baster to remove the rendered fat from the
bottom of the pan. The best of the fat was poured off into small
freezer containers to be stored.

About 20 minutes before the goose was ready to take out of the oven, I
took some of Barb's cherry jam, mixed in some of Penzey's medium hot
chili powder and basted the goose. I repeated that again 10 minutes
later.

Nice. Nice Nice.

Boron

In article >,
says...
> I made a goose today. It weighed just over 13 lbs. A bit on the big
> side, but I must say that it came out so well, so moist and dee-lish
> that I will not hesitate to get one that size again.
>
> I roasted it on a rack in a 350 degree convection oven. Every half
> hour or so I used a turkey baster to remove the rendered fat from the
> bottom of the pan. The best of the fat was poured off into small
> freezer containers to be stored.
>
> About 20 minutes before the goose was ready to take out of the oven, I
> took some of Barb's cherry jam, mixed in some of Penzey's medium hot
> chili powder and basted the goose. I repeated that again 10 minutes
> later.
>
> Nice. Nice Nice.
>
> Boron
>

Snap. We had goose, too - didn't even have to cook it, we just handed it over
to my mother.
The nasty part was slaughering and cleaning the 3 young geese we had raised for
the occasion: they were just fixin to moult it turned out and Suze and I spent
5 hours (!) plucking, flaming and then pulling quills out of the skins <sigh>.
I really don't know if I care to repeat THAT exercise any time soon.

The roast was worth eating, though. Red cabbage on the side.

-P.
--
=========================================
firstname dot lastname at gmail fullstop com

On Tue, 27 Dec 2005 16:18:58 +1300, Peter Huebner
> wrote:

>In article >,
says...
>> I made a goose today. It weighed just over 13 lbs. A bit on the big
>> side, but I must say that it came out so well, so moist and dee-lish
>> that I will not hesitate to get one that size again.
>>
>> I roasted it on a rack in a 350 degree convection oven. Every half
>> hour or so I used a turkey baster to remove the rendered fat from the
>> bottom of the pan. The best of the fat was poured off into small
>> freezer containers to be stored.
>>
>> About 20 minutes before the goose was ready to take out of the oven, I
>> took some of Barb's cherry jam, mixed in some of Penzey's medium hot
>> chili powder and basted the goose. I repeated that again 10 minutes
>> later.
>>
>> Nice. Nice Nice.
>>
>> Boron
>>
>
>Snap. We had goose, too - didn't even have to cook it, we just handed it over
>to my mother.
>The nasty part was slaughering and cleaning the 3 young geese we had raised for
>the occasion: they were just fixin to moult it turned out and Suze and I spent
>5 hours (!) plucking, flaming and then pulling quills out of the skins <sigh>.
>I really don't know if I care to repeat THAT exercise any time soon.
>
>The roast was worth eating, though. Red cabbage on the side.
>
>-P.

No goose down comforters?

Boron
(we also had red cabbage)

"Boron Elgar" > wrote:
> I roasted it on a rack in a 350 degree convection oven. Every half
> hour or so I used a turkey baster to remove the rendered fat from the
> bottom of the pan. The best of the fat was poured off into small
> freezer containers to be stored.

So how much fat did you end up with? I had a 12 pound goose and ended up
with 3 cups worth (24 oz.) of very nice white fat. Most of it came from the
pan, the same way you got it, but some of it came from removing fat pieces
before roasting and rendering it separately.

Out of curiosity, I found out one can buy goose fat from places like Dean &
Deluca at $10 for a 11.3 oz. jar. I feel better knowing I offset the initial
cost of the goose by saving the fat! ;-)

I started my roasting at 500 degrees for 20 minutes, the rest of the time at
350 degrees. Normal gas oven, not convection. I was somewhat surprised that
the initial time at 500 degrees didn't make a real mess of my oven or set
off any smoke detectors. The cleanup in the oven afterwards was minor.

--
( #wff_ng_7# at #verizon# period #net# )

On Wed, 28 Dec 2005 18:53:16 GMT, "wff_ng_7" >
wrote:

>"Boron Elgar" > wrote:
>> I roasted it on a rack in a 350 degree convection oven. Every half
>> hour or so I used a turkey baster to remove the rendered fat from the
>> bottom of the pan. The best of the fat was poured off into small
>> freezer containers to be stored.
>
>So how much fat did you end up with? I had a 12 pound goose and ended up
>with 3 cups worth (24 oz.) of very nice white fat. Most of it came from the
>pan, the same way you got it, but some of it came from removing fat pieces
>before roasting and rendering it separately.

I wound up with almost a quart, though I kept only 3 or so cups.
>
>Out of curiosity, I found out one can buy goose fat from places like Dean &
>Deluca at $10 for a 11.3 oz. jar. I feel better knowing I offset the initial
>cost of the goose by saving the fat! ;-)

Youch. I must say, though, that goose is not cheap.
>
>I started my roasting at 500 degrees for 20 minutes, the rest of the time at
>350 degrees. Normal gas oven, not convection. I was somewhat surprised that
>the initial time at 500 degrees didn't make a real mess of my oven or set
>off any smoke detectors. The cleanup in the oven afterwards was minor.

The oven gets cleaned this weekend.

Boron