What are the best tips for making Christmas goose?

Christmas goose can be served for Christmas dinner instead of or along with other traditional masses such as ham or turkey. Goose is traditionally consumed on Christmas Eve or Christmas Eve in many parts of the world, and it is often easy to find in countries in countries such as the United States, where there are no other circumstances. To create a Christmas goose, the goose must be properly cooked at low temperature. It is important to start with a relatively small, healthy looking goose to show the food well. Goose meat is not particularly greasy, but a large amount of fat around the meat and under the skin it is necessary to plan to buy more goose per person than necessary for other meats. In general, each person will need from £ 1 to £ 1.5 (0.45 to 0.7 kilograms) goose if it is the only meat served.

It is also important to choose high -quality goose meat for Christmas goose. Younger geese have finer meat and better taste than older, inMore geese. In most cases, the bird will taste 10 pounds (4.5 kilograms) much better than a bird of £ 20 (9 kilograms). If many people eat Christmas goose, it is good to choose two smaller birds.

When cooking Christmas goose, the goose should be thoroughly cleaned, excess fat is removed and the skin writes throughout the bird, so the fat trapped under the skin can cook. The bird can be stuffed with herbs and spices, bread, vegetables or fruit, or can be left dissolved and then placed on a bakery pan in a hot oven. The Christmas goose will have to cook about 350 degrees Fahrenheit (177 degrees Celsius) for about 20 minutes to pound.

6 Goose has a strong taste and almost all meat is dark meat and people who prefer chicken breast taste do not have to enjoy goose. The offer of several meat options and a lot of pages that go well with goose will help all guests are fed.