Wednesday, January 11, 2017

Roast Goose

Obviously given the plate the sliced goose is piled atop, this is from a few weeks ago. I am just now getting around to writing about the Roast Goose that SP made on Christmas.
Every year when we talk about if we're going to have anyone over and what to make at Christmas, he immediately starts talking about the goose he made several years ago. Every. Year. The stupid goose. He swears his family loved that super tasty goose.

One day while baking with mom, when she asked what we were making for Christmas Eve, I said I didn't know but I mentioned SP's goose obsession. Like me, she wasn't into the goose idea. But for some reason, she later mentioned it to my dad. He got excited about goose. Ugh. So then there was a whole week of goose talk. Where to buy one, how to cook it, Christmas Eve or Christmas Day, what else to serve. I tried to not participate too much in these discussions. I didn't want to encourage the goose.
We didn't make goose for Christmas Eve for several reasons:

  • We weren't sure the niece/nephew would like it. 
  • We weren't sure what else to make in case the goose wasn't tasty (the goose would take up the entire oven and the obvious crock pot meats had problems because some people don't eat certain meats/foods, etc.). 
  • After making some calls, I discovered goose was $7-8/pound and the Internet told me that for 8 adults and 2 kids I probably needed a 10-12 lb goose. So the goose would cost $70~$96. 

So I told the goose supporters absolutely not on the goose idea for Christmas Eve. But I caved in and said that if my dad really wanted goose, if they bought a small goose, we'd cook it on Christmas Day at their place for the 4 of us. So mom tracked down a frozen goose and SP cooked it.
I should probably be a vegetarian because  I don't like dealing with raw meat, especially something like this. I realize SP was the one handling the goose, but I was disgusted by the cracking sounds as he broke the legs/wings and nipped and tucked and trimmed fat and prepped the goose. Gross. We stuffed it with chopped apple, orange, and lemon. You have to poke the fat on the goose. They are fatty. And then as it roasts, you have to continually drain the fat. Goose = fat machine. Every 20 minutes, SP went out to the oven and used the turkey baster to suck out the fat accumulating in the roasting pan. Here's the finished roasted goose:
After resting for a bit, SP carved it. Goose is a darker meat.
Look at that fat! Honestly, I think all 4 of us were disappointed with how much fat is on a goose given the cost of goose. There's not really all that much meat for the price.
My mom made a cranberry-apple sauce for the goose.
But how did it taste? My dad & SP ate most of it because they liked it. Not loved, liked. My mom said it was OK. I didn't like the piece I tried. It was chewy and tough and had a funny texture. 
To be fair, I ate ate a well-done piece, but... Definitely not something I want to again eat.
I'm sort of glad we tried the goose. At least now maybe SP won't bring it up every year. It was sort of fun for something different but I am really glad we didn't make it on Christmas Eve when we had both families here. I think it's an acquired taste. Many say it's similar to duck, and while I like the bites of duck I've stolen off SP's plates at restaurants, it's not something I'm ever going to order as a meal for myself.

Christmas 2016: Year of the Goose. Hopefully the only one.

No comments:

Post a Comment