• Goose is a Christmas delicacy with its sweet rich taste. Once an extremely popular fair in Europe and served to nobles. While turkey and ham remain staples in an American Christmas dinner, goose continues to be popular in Europe and elsewhere.

• Fast Facts

  1. Meat is darker than turkey and has a higher fat contentEat the Seasons: Goose
  2. Some consider goose to be more full-flavored than other types of fowl, including turkey or chickenSamCooks.com: Christmas Goose (December 31, 2002)
  3. As a rule, the smaller and younger the goose, the better the flavorNPR: How to Cook Your Goose (December 19, 2007)
  4. Eight to 12-pound goose is a good size for cookingNPR: How to Cook Your Goose (December 19, 2007)
  5. Usually stuffed with chestnut stuffing
  6. Can also be stuffed with apples or prunes
  7. Popular in Europe, especially FranceEat the Seasons: Goose
  8. Goose is a good source of iron and proteinEat the Seasons: Goose
  9. Egyptians and Romans feed their geese dried figs
  10. California, Pennsylvania and New York are major goose-producing U.S. statesFood Reference: Goose
  11. Melted goose fat can be stored in the refrigerator; fat can be used with roasted potatoesEat the Seasons: Goose
  12. British chef Nigella Lawson has called goose fat "the essential Christmas cooking ingredient"NPR: How to Cook Your Goose (December 19, 2007)
  13. Tip: Blanch goose in boiling water and then refrigerate for one or two days before cookingNPR: How to Cook Your Goose (December 19, 2007)

• Related Mahalo Pages

  Christmas | Turkey | Christmas Turkey | Duck | Chicken | Christmas Recipes | Roasting | Stuffing | Chestnuts | Figs | Wine | Lamb | Goose | Christmas Eve Recipes | Christmas Ham | Christmas Bread | Christmas Salad Recipes | Christmas Eve Dinner | Christmas Stew | Christmas Casserole

Categories

Managed By: joyannj
Managed Since: 09/25/2009
Views: 18
Money Earned: M$0.00

Page revenue is subject to change as we obtain data from our partners

View Top Managers

Recent Contributors

joyannj

• View History
• Discuss on the Message Board
• Embed this Page
• Share this page