At the cost of geese these days we had to choose between the meal itself, or the pot to cook it in.
We chose the goose, eleven and three-quarter pounds.
That's my Mom!
Goose is the traditional Christmas feast because they are born in spring, mature through summer, fatten on autumn corn and are prime for slaughter by the end of the calendar year.
But goose must be braised in a liquid under a covered lid and they're 16” long, so what to do?
WesternBEEF came to our rescue.
We clamped their 99¢ roaster pans together with spring clips from STAPLES, and it all worked out like a charm!
Four hours steam-braising at 350º in white wine and mirepoix (chopped carrots/onions/celery), then 30 minutes more without the lid to crispy-brown and it was perfect, about 23 minutes to the pound.
Goose has the most succulent fat of all roasting fowl.
The meat is dark and very rich.
Beer food for Christmas dinner!