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.
Christmas Goose can be roasted in an oven (at about 350 for 25 minutes per pound) after it is seasoned. There are several ways to season the goose before cooking, some prefer to rub the goose with an orange rind and season it with just salt and pepper, but recipes vary. A Christmas Goose can be stuffed, like a turkey or chicken, A traditional stuffing for a Christmas goose is a chestnut stuffing.http://www.roastgoose.com/recipes/Christmas_Goose_Dickens_Style.htm
The prepared goose can then be roasted in an oven set at 350 degrees. The time it takes to cook thoroughly will depend on its size. In general, a goose should be roasted for 25 minutes per pound.http://www.roastgoose.com/recipes/Christmas_Goose_Dickens_Style.htm
If you are looking for Christmas Goose recipes or information on how to cook a goose for Christmas, this page links to the best resources and information on the web.
Picture: Christmas Goose Stuffed Breast
This is a picture of the Food Network chef Mario Batali's stuffed goose breast with caraway and apples. The recipe is called Oca Ripiena. It calls for a large double goose breast, juniper berries, onions, apples, potatoes, cloves, red wine vinegar, rosemary, parsley and cloves.
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References
Fast Facts
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Meat is darker than turkey and has a higher fat contentEat the Seasons: Goose
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Some consider goose to be more full-flavored than other types of fowl, including turkey or chickenSamCooks.com: Christmas Goose (December 31, 2002)
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As a rule, the smaller and younger the goose, the better the flavorNPR: How to Cook Your Goose (December 19, 2007)
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Eight to 12-pound goose is a good size for cookingNPR: How to Cook Your Goose (December 19, 2007)
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Usually stuffed with chestnut stuffing
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Can also be stuffed with apples or prunes
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Popular in Europe, especially FranceEat the Seasons: Goose
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Goose is a good source of iron and proteinEat the Seasons: Goose
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Egyptians and Romans feed their geese dried figs
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California, Pennsylvania and New York are major goose-producing U.S. statesFood Reference: Goose
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Melted goose fat can be stored in the refrigerator; fat can be used with roasted potatoesEat the Seasons: Goose
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British chef Nigella Lawson has called goose fat "the essential Christmas cooking ingredient"NPR: How to Cook Your Goose (December 19, 2007)
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Tip
Blanch goose in boiling water and then refrigerate for one or two days before cookingNPR: How to Cook Your Goose (December 19, 2007)
