Christmas goose: fresh or frozen?
Replies: 19 - Last Post: Dec 10, 2012 3:12 AM Last Post By: jedgerandclyde
Dec 7, 2012 10:16 AM
Christmas goose: fresh or frozen?Sorry if this has been covered before... but I am thinking of making roast goose this Christmas for the first time and wondered whether I should get a fresh one (I live in Poland so they're available fresh) or frozen. I've heard that frozen poultry (once defrosted!) is more tender than the fresh version. I'll be feeding about 8 people and would also be grateful for some hints on how best to cook and/or some recipes! Many thanks!
Dec 7, 2012 1:41 PM
Dec 7, 2012 1:45 PM
Dec 7, 2012 2:15 PM
3And I suggest 2 for 8 people. Even with a domestic goose there is less meat than on a turkey. I LOVE goose and we raised Chinas for some years. But for 8 people, unless it's a massive carcass, you might need 2. (And I'd opt for fresh, hung a few days at least. Roast long and slow; baste a lot before final crisping.)
Dec 7, 2012 5:42 PM
Dec 8, 2012 2:32 AM
5Goose is too greasy for me. I don't like it very much. I have eaten it a lot in Central and Eastern Europe cold and prefer it to when it has just come out the oven surrounded in several inches of fat. Fresh is always better than frozen, but if frozen is the only option then cook it when it still slightly frozen. That way it will be more moist when cooked. Fresh meat always tastes better to me though, regardless of which animal it is.
Dec 8, 2012 3:08 AM
6thanks for answers so far; next question:
If I buy it fresh, it will be farm raised, but I will probably have to buy it about ten days before Christmas so will probably have to freeze it...
I'm also a bit concerned about it being a bit greasy though I would drain the fat as the roasting proceeds.
mickyfinn I thought it was bloody dangerous to cook poultry while it is still (even partly) frozen?
Dec 8, 2012 4:49 AM
7No, it is safe to cook all meats from frozen. They just take longer on a lower heat and need to be checked that they are cooked right through. There is no danger whatsoever in cooking any meat from frozen. If you think about it, all McDonalds, Burger King and KFC meat products are cooked straight from very deep frozen and ready to eat in under 5 minutes!
Dec 8, 2012 6:27 AM
Dec 8, 2012 8:33 AM
Dec 8, 2012 8:59 AM
Dec 8, 2012 9:05 AM
Dec 8, 2012 3:53 PM
12Arbon covered it. It will keep for 10 days at temp. just above freezing, and be better for it. Our geese were never "greasy". We removed the fat as we roasted and basted periodically. (We pricked the bird prior to roasting, especially in the fattiest areas.) Mind you, our birds were completely free range and geese do like to travel so I was always more concerned with their being tough. Hence the long, slow roasting. The meat was delicious, rich and flavourful. (They ate grass and cracked corn-- and whatever I cut and threw out of the garden, which was well fenced. They once got in the garden and 2 of them laid complete waste to a large head of cabbage in about 20 min.)
Dec 9, 2012 4:50 AM
13Got here late, so the good answers are already here for all to read. Can add that when it's my turn to cook the holiday feast, it's always a goose, raised locally, 6-7kg, ordered in advance and I can pick it up when it's convenient, ie, maybe 2 days before the meal.
Here in France, holiday meals are so sumptuous (it would be gross if it weren't so... fabulous! Thankfully it's not everyday.) that a 6kg goose feeds A LOT of people, after all the other dishes are put on the table.
Favorite recipe: goose w/pruneaux and armagnac, sausage, apple, and chestnut stuffing, etc.
Dec 9, 2012 10:19 AM
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