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Learn how to cook a roast goose for a holiday dinner in this free series of cooking videos.
There are 15 videos in this series:
Cooking a goose requires using a defrosted raw goose, salt and pepper for seasoning, and flour and chicken broth for making a gravy. Gather the appropriate ingredients for roasting a holiday bird with tips from an experienced life-long cook in this free video on cooking poultry.
The equipment necessary for cooking a goose includes a heavy roasting pan, a roasting rack, a turkey baster, a meat thermometer, a pair of kitchen sheers and a carving knife. Collect all of the necessary tools and supplies before getting started with tips from an experienced life-long cook in this free video on cooking poultry.
When cooking a goose, prepare the bird by snipping off any excess fat using kitchen sheers, and render the extra fat for future use. Remove as much extra fat as possible to trim down this naturally fatty bird with tips from an experienced life-long cook in this free video on cooking poultry.
Seasoning a roasting goose begins by scoring the skin to allow fat to drip out of the meat, and adding a generous amount of salt and pepper to the outside of the bird. Rub the dry seasonings into the skin with tips from an experienced life-long cook in this free video on cooking poultry.
When cooking a goose in the oven, be sure to lower the oven rack to a low point so that the body of the goose is in the very center of the oven, both vertically and horizontally. Set the oven to 425 degrees to start roasting a goose with tips from an experienced life-long cook in this free video on cooking poultry.
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.
When basting a goose using the pan drippings, use a metal or silicone turkey baster that can withstand the high temperatures of the juices. Cover the entire bird with its own drippings with tips from an experienced life-long cook in this free video on cooking poultry.
A roasted goose should be basted for a final time 20 minutes before it is completely cooked, and the remainder of the drippings can be used to cover the entire bird. Baste the goose one more time to ensure even browning and moisture with tips from an experienced life-long cook in this free video on cooking poultry.
Before removing a goose from the oven, use a meat thermometer to make sure the interior of the meat is at least 175 degrees. Confirm that a goose is fully cooked before taking it out of the oven with tips from an experienced life-long cook in this free video on cooking poultry.
Goose fat can be extracted from the drippings by simply siphoning it off the surface using a turkey baster. Remove as much fat as possible from the pan drippings with tips from an experienced life-long cook in this free video on cooking poultry.
Deglazing the roasting pan from cooking a goose involves heating up the pan over the stove, adding a bit of chicken broth and mixing the drippings with the broth into a thin gravy. Reduce the juices and broth for the gravy with tips from an experienced life-long cook in this free video on cooking poultry.
A roux can be made from roasted goose fat by mixing together a quarter-cup of fat with a third-cup of flour and heating it in a pan until it makes a smooth, thick sauce. Start making a gravy for the goose with tips from an experienced life-long cook in this free video on cooking poultry.
When the pan juices from a roasted goose are added to a roux, it creates a thick and flavorful gravy to serve over the meat. Create a delicious gravy using the goose drippings with tips from an experienced life-long cook in this free video on cooking poultry.
To carve a cooked goose, follow the breast line to find the joints, and slice off the drumstick, thighs and wings first. Slice portions of meat from the roasted goose with tips from an experienced life-long cook in this free video on cooking poultry.
For Christmas, a goose can be served on a large decorative platter with garnishes and leaves placed around the meat. Create a beautiful presentation for a holiday meal with tips from an experienced life-long cook in this free video on cooking poultry.
The term “your goose is cooked!” has come to mean “you are in big trouble” in the English vernacular. Some speculate that the term dates back to a 15th century conflict between the English and the Celts. When English troops had a town near Dublin under siege, the townspeople responded by dangling geese out of their window to demonstrate that the siege was not affecting their food supply. This cheeky display so enraged the English troops that they burned the town to the ground, thereby “cooking the goose” of the entire town. While this theory may sound intriguing, it may not be true. Should you choose to quote it as fact for a school paper, your own goose will be cooked. But now let us think of happier times, of presents under the tree, of carols and hot chocolate, of a delicious meal on the family dinner table... In this series of Christmas recipe videos, our expert holiday chef shares her recipe for cooking the perfect goose. Jennifer Cail begins by showing you the pots and pans you will need, then demonstrates how to season and baste your main course. She also includes tips for extracting fat from the goose and making the roux that will perfectly compliment your holiday meal. Not sure how to add juice to the pan during roasting? Leave everything up to the professional chefs at expert village and your goose will be perfectly cooked.
Jennifer Cail 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 pastry chef. Cail now has a small business, Cail's Cakes, where she does custom baked goods to order. Cail also works for a national kitchen supply company, garnering tips and paying for her baking habit.dkdk
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