Each year my husband reads aloud Dicken's A Christmas Carol to my daughters. Each year I pull out Dining with Dickens by Dicken's great-grandson, Cedric Dickens. And each year I ponder what to cook for Christmas dinner. This year like every other year I dream of that mythical Dicken's Goose. This year I actually did it. I sourced and purchased a 12 pound freshly killed free range goose. It was much bigger than I had expected. I asked people's advice and of course read many opinions online of how to roast my goose. The more I found out the more intimidated I got! Goose seemed to be a love it or hate it thing.
My Dad gave me advice, wished me much luck and asked for a play by play of my goose preparation. He had roasted a goose ONCE. Never again he said. "It's tough, it's greasy, it's not worth it", he said.
Dining with Dickens advised "hanging the goose in an airy place overnight" before roasting. I asked my husband for help with this step. He rigged it up with bungie cords in the garage. Am I glad that he not only supports but enters into my hair-brained schemes!
I roasted it on Christmas Day and I think as far as gooses go it went very well. Crisp flavorful skin and juicy meat. I made traditional accompaniments- apple sauce, cranberry sauce, wild rice with roasted chestnuts. Was is worth it?
Well, for the experience...definitely! Though I will probably never do it again.
What I am enjoying more than the meat is all of the broth I made from the goose's bones and the jars of fat. (which is very abundant with a goose) I heard that the quality of meat will show when you simmer the bones for broth. If the bones have a lot of impurities there will be a lot of scum at the surface to skim off. This bird produced no scum! So I am comfortable using it's fat for sauteing vegetables. A little goes a long way. I use a tablespoon for cooking 4-5 servings of veg.
Do you have any experience with goose?