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Christmas Goose---Any cooking tips?

Answered on August 19, 2014
Created December 09, 2010 at 7:04 PM

I impulsively purchased a goose. This bird is free-range and also hormone-free so it seemed like a good choice as compared to the traditional farm-raised Butterball. It was quite expensive and now I am nervous and would not like a $50 bird to be an epic fail of a Christmas dinner. Does anyone have any experience with roasting a goose in a paleo fashion as opposed to internet recipes calling for canola oil and bread stuffing?

D67e7b481854b02110d5a5b21d6789b1

(4101)

on September 19, 2011
at 06:25 PM

the goose turned out perfectly, I followed this link that Carl Stawicki recommended below: http://www.youtube.com/watch?v=88MHrk0qA1c easy as pie :)

2b8c327d1296a96ad64cdadc7dffa72d

on December 09, 2010
at 07:41 PM

and Martha Stewart has a lovely recipe: http://www.marthastewart.com/recipe/roast-goose

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4 Answers

best answer

1
Ef9f83cb4e1826261a44c173f733789e

on December 09, 2010
at 11:05 PM

This Gordon Ramsay goose looks awesome: http://www.youtube.com/watch?v=88MHrk0qA1c

As far as I can tell making a goose is not much different than a turkey, except you have to be prepared to collect a lot of fat.

1
2b8c327d1296a96ad64cdadc7dffa72d

on December 09, 2010
at 07:40 PM

2b8c327d1296a96ad64cdadc7dffa72d

on December 09, 2010
at 07:41 PM

and Martha Stewart has a lovely recipe: http://www.marthastewart.com/recipe/roast-goose

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 10, 2010
at 09:31 AM

The fat from a goose is wonderful for cooking - and the bones, simmered into a stock, is just the best ever.

0
F53a74de3f8df19a114c5ac702af2b12

on December 09, 2010
at 10:12 PM

oh I bet the skin and fat on that is so good. just think of the gravy you can make from the drippings. im so jealous.

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