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Ingredients for Cooking a Goose
Equipment for Cooking a Goose
How to Prepare a Goose for Cooking
How to Season a Goose for Roasting
How to Place a Goose in the Oven
How to Baste a Roasting Goose
Tips for Basting a Goose
Tips for Final Basting of a Roasting Goose
How to Remove a Cooked Goose from the Oven
How to Extract Fat From a Goose
How to Deglaze a Pan for Roasting Goose
How to Make Roux From a Roast Goose
How to Use Pan Juices When Cooking a Goose
How to Carve a Cooked Goose
How to Serve a Goose for Christmas
Summary: A roasting goose should be basted with boiling water after the first 30 minutes of cooking time, after which the temperature should be decreased from 425 to 325 degrees. Be aware of any splattering goose grease in the oven when basting with tips from an experienced life-long cook in this free video on cooking poultry.
Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. She has been studying pastry-making almost as long, going so far as to meet the White House...read more
"Hi, I'm Jennifer Cail. On behalf of Expert Village I'm going to show you how to roast a Christmas goose. Now it's been half an hour that our goose has been in the oven so it's time to open up for the first basting. You want to be careful because it's probably going to be a little bit smoky and very very greasy in there. Let's turn that light on for the first basting what we are going to do is take 1 cup of boiling water and gently pour it over the goose. What we are going to do now is turn the temperature down from 425 degrees to 325 degrees. This is the temperature that we are going to spend have the goose spend the rest of it's time cooking so that is down to 325. When we are ready for our next basting you want to be very careful of the splattering fat as you can tell obviously the smoke from it set off the smoke alarm. This is fine it's going to probably happen and there is not much you can do to prevent it just from the fat splattering inside of the oven."
eHow Article: How to Baste a Roasting Goose
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