What are the best tips for cooking goose?

Goose is a type of poultry that is often served in thanksgiving and Christmas in some countries as an alternative to Turkey or noise. When cooking goose you can use many same techniques that one would use for other types of poultry, this type of bird requires special attention. Buyers should look for fresh or frozen goose, which is between £ 8 and £ 12 (3.5 to 5.5 kg). Before cooking a goose, one should remove as much fat from the inner cavity and write the skin with a sharp fork. The goose can be filled with stuffing or aromatics to increase the taste and then baked for about 20 minutes on the pound.

In some areas, goose can only be available as a frozen product, although fresh goose can often be found around the holidays. Larger goose tends to be harder, so buyers should look for smaller birds, even if they provide fewer portions. The frozen goose should be thawed in the refrigerator or by placing a bird in a Container with cold water, which often changes to maintain a cold temperature. GooseIt can contain a small package of giblets that must be removed before cooking.

When the oven is preheated, the goose should be thoroughly rinsed and patted by paper towels. Goose, like a duck, has a significantly higher fat content than chicken or turkey. The chefs should remove as much fat as possible before cooking and write down the skin of goose so that the remaining fat can drain because it draws during the cooking process. This fat is valued by many chefs for their rich taste and can be portrayed and stored for use in other recipes.

goose can then be flavored with salt and pepper, as well as other herbs and spices, if desired. Some chefs prefer to fill the body cavity with stuffing or aromatics for further taste. Recommended aromatics include apples, onions, carrots and other flavoring streets.

Hus cooking generally takes two to three hours, depending on the oven temperature. Goose is carried out when its juices are clean or when the thermometer inserted into the thigh reads 180 ° F (82 ° C). Fat from goose from cooking may be necessary during cooking from time to time from time to time from the bottom of the drip pan. Once it is done, the goose should be allowed a few minutes before carving to absorb the juices back into the meat.