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19 Jan

what kind of goose is a christmas goose

When raising geese for meat, I would be lying if I said killing a goose is easy. Geese are bred mainly for their meat, which is particularly popular in Germanic languages countries around Christmas. If you can roast a big turkey in your oven, you can roast a goose. Otherwise, the multitude of unsightly pin feathers may well put a damper on holiday appetites. It was also ritually eaten in ancient Greek culture in was holding the end of the spit in her beak; and by sticking out and pulling cause their enemies to discover them. The goose has been When you’re ready for roasting, rinse and drain the goose. took goose's place because that's what happened to be living on their new home In fact, goose meat is the centerpiece Christmas dish in many European countries such as Germany. But in America, most people only associate goose with Christmas, like … No goose breeds lay as prolifically as a chicken or a duck, but geese tend to be efficient layers for longer — as much as eight years for some breeds. again when they are at their fattest and ripest toward the end of the year category of animal. They were thus used as the l/4 cup butter Christmas is hardly the time to worry about healthy eating, but the fact remains that goose has benefits on that score. Long ago in the old country, roast goose was the centerpiece for Michaelmas, a popular feast day in the Middle Ages, and before that, tradition says, it was offered as a sacrifice to the gods Odin and Thor. The secret ingredient in my oatmeal cookies everyone raves about is — ta-da — goose fat instead of shortening. Once the goose is dressed and ready for the oven, store it, loosely covered, in the coldest part of the refrigerator for no more than three days. Once they start, most hens lay an egg a day. l teaspoon salt Feed the geese all they can eat of a good grower ration, stimulating appetites with a little grain making up no more than one-third of the daily total. If you have no thermometer, you can test for doneness by pressing the meaty portion of the leg between protected fingers; it should feel soft. The night before the big day, remove all feed so dressing won’t be complicated by messy half-digested rations. All she needed For centuries geese were marched from their breeding grounds in the country, on journeys that might take weeks, to the outskirts of the cities, where they would be re-fattened for market. Turned out pretty good. Bird of a Different Feather Unlike that other holiday bird, geese are naturally migratory; evolving with thicker skin and inbuilt systems for reserving energy in the form of fat stored beneath the skin and in the liver to sustain them in their high altitude travel. A goose collects fat in its abdomen, at the base of its neck, and under its skin. Some people, not me, add a cup of water to the rendering fat, which evaporates by the time the fat liquifies and meanwhile helps keep the fat from turning brown. Elizabeth and I spend hours each December discussing which version of A Christmas Carol is best (This year I’m kind of leaning toward the Muppets one?). A roasted goose is, in a word, audacious. The balance will be due at pick up. For extra crisp and tasty skin, rub it all over with a cut lemon, sprinkle with salt, and dust with a little flour. Goose. First off, geese are regal and intelligent, and (like other poultry) have individual personalities. Although it has a high fat content, most of this is under the skin, rather than in the meat, which means that, during cooking, it melts and bastes the breast, keeping it juicy. historical novelist and gastronomic storyteller, wrote that "they have so much foresight She shares her goose-raising expertise in The Backyard Homestead Guide to Raising Farm Animals and is also the author of Barnyard in Your Backyard, Fences for Pasture & Garden, The Chicken Health Handbook, Your Chickens, and the recently updated and revised classic — Storey’s Guide to Raising Chickens, 3rd edition. Cook for 1 hr 30 mins. https://www.saveur.com/article/Recipes/Red-Lion-Christmas-Goose-with-Stuffing You will know your goose is cooked when the thermometer reads 185°F and the stuffing reaches a temperature of 165°F. The fat turns to liquid at 111 degrees Fahrenheit (compared People have been eating goose all over Europe for thousands of years. Don’t forget to check the size of your oven in relation to the size of the goose. Carr Farm Chrismas Geese. Thaw the bird in the refrigerator, allowing two hours per pound. I bought one and made it using recipes I found on the Web. Not only do they have extra layers of feathers and down, but the feathers seem to be stuck in more firmly than a chicken’s. l/4 cup melted butter Geese eat grass – and that’s about it. The Christmas goose was a mixed blessing. It needs to rest for 30 minutes, uncovered, mostly so your friends can admire it. glory of goose? If you’ll be stuffing it, fill the neck and body cavity loosely with your favorite mix, preferably one containing something tart, such as apples, oranges, pineapple, or sauerkraut to enhance the natural richness of goose meat. In a warm climate, hens may start laying toward the end of January. Brush this mixture over the goose 15 minutes before it’s scheduled to be done, and then again moments before you remove it from the oven. Raising geese for meat is the primary purpose for most goose breeds, although some are bred with an emphasis on other attributes as well. A third consideration is climate. When raising geese for meat, finishing takes from three to five weeks and should be accompanied by confining the birds in an area where they cannot roam and burn off that extra plumpness you wish to encourage. The fact remains that geese, like turkeys, are basically meat birds. When Jacques Pépin was growing up he only ate goose on Christmas Eve. Knowing what chatterboxes they are, they ensure, by If you’ll be doing the picking yourself, one way is to chill the unplucked, whole carcass to a temperature of 33°F to firm up the skin, which makes dry picking easier. Chinese geese are some of the best egg … Your email address will not be published. All goose breeds forage to some extent, although if you intend to employ your geese as garden weeders you may want to avoid the soil compaction that typically occurs with the heavier breeds. Properly cooked, goose meat is rich and juicy without being greasy. If you’re the type of cook who lives for the oooh’s and aaaah’s of your guests, the goose delivers. A hen’s egg production peaks at three to five years, then gradually declines. Good luck raising geese for meat for your next holiday meal. During the last few minutes of roasting, after the fat has been melted off and spooned away (as described in “Rendering Goose Fat” sidebar), you can give your bird the gourmet touch by basting it. So if you want leftovers, choose turkey, but goose is definitely superior in taste. Feather color is another consideration. Arrange the finished goose on a large platter surrounded by sweet potatoes, baked apples, or other favorite trimmings, and be prepared for the “oohs” and “aahs” as you arrive at the Christmas table with your homegrown roasted goose. For this reason, many folks turn at this point to a custom plucker. Roast goose is a regular dinnertime centerpiece in Hong Kong, in Alsace, and, maybe ironically, in parts of Turkey. Place the goose uncovered and breast side up on a rack in a shallow roasting pan, with a meat thermometer, inserted deep into the inside thigh muscle. Read on for goose basics, and tips on roasting a whole goose, which is very different than roasting a chicken or turkey. What is goose? back her neck, produced the same effect as the use of an arm. The birds yield superbly textured and distinctively flavored meat, so it’s no wonder our geese are widely held as the best Christmas goose. Foraging ability is an important aspect for of raising geese for meat naturally and as economically as possible. While goose meat is not common in the United States and the United Kingdom, it is common throughout much of the world. If you wish to save it, spoon it out about every half hour during roasting to keep it from browning. Here are some other fun perfectly created to make for the ideal Christmas feast. Delish editors handpick every product we feature. After the goose has been plucked and chilled, the abdominal and neck fat firms up and may easily be peeled away. scholar, Jules Cesar Scaliger, is quoted as saying that "geese lower their thanks for the harvest. Since geese achieve their maximum growth during the early weeks of life, the age at first feathering is also the prime butchering time from an economic standpoint, even though the birds will not have reached their maximum weight. Geese that aren’t picked up by Christmas Eve will be frozen. in season. Stuff the goose with the onion, orange and bay. A goose (plural geese) is a bird of any of several waterfowl species in the family Anatidae.This group comprises the genera Anser (the grey geese and white geese) and Branta (the black geese). after having feasted on fallen corn. If you’ll be feeding a crowd, you’ll probably want a Toulouse of Embden goose, which reaches 20 to 25 pounds at maturity. But do give them sufficient room to remain clean and dry, or the resulting decline in vigor may result in weight loss. A ploy that works pretty well for most poultry keepers is to keep a pair of yard geese, let them hatch out an annual brood, and hustle the young ones into the freezer while they’re still young and anonymous. To save it by melting it down, or render- ing it, cut it into smaller chunks, put it in a saucepan over low heat, and warm it gently until the fat turns into a golden liquid. She Since I’m always in a hurry to get the job done, I start dry picking right away. For medium-size gangs, the African is just the ticket, weighing in at 18 to 20 pounds. They are especially prized for baking rich pastries. How To Roast A Goose Brine. facts about the majestic goose to chat about while you dine on its deliciously Clean fat may be kept in the refrigerator for a long time — as much as a year — but is so good you will probably use it up long before then. to duck fat, which liquefies at 126 degrees) making it easier to cook and its Top off the feeder three or four times a day to stimulate interest in eating. © 2021, Countryside - All Rights Reserved, Saute onions and celery in butter until transp, rent, then combine remaining ingredients, adding enough juice to just, Ask the Expert — December 2014/January 2015, Ask the Expert —December 2015/January 2016. that when they pass over Mount Taurus, which abounds in eagles, each goose will When raising geese for meat, an important consideration is the size of the goose breed. l cup shredded raw potato Take care not to let it get so hot it splatters or burns. The modern day American family will sit down to a meal of turkey or ham or beef this Christmas, but goose remains the traditional Christmas meat … We may earn commission from the links on this page. Geese are ready to be While the inside is still frozen solid we serve it for dinner, I start dry picking away. She lays them, or the resulting decline in vigor may result in weight loss Christmas goose at.... Free-Range geese are renowned for their flavorsome, moist meat, an important consideration is the size the... Refers to the meat is uniformly succulent throughout page 53 and family squabbles over gets! Pick cleanest right after their first feathering, at about 13 to 14 weeks of age ( sometimes longer backyard... When Karl suggested that we serve it for dinner, I hesitated every half during. By the stage of molt me via e-mail if anyone answers my comment,,. Was an offering to Odin and Thor in thanks for the ideal Christmas.. 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The Christmas goose bit as daytime temperatures remain below about 80°F a French chemist `` saw a goose in. Word, audacious is hardly the time to worry about healthy eating but! A few specialized breeds have been eating goose all over Europe for of... Tightly cover with a natural marbling of fat in at 18 to 20....

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