Discussion in 'Cookery' started by supermatelot, Dec 27, 2012.

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  1. I have a 5kg goose to cook tomorrow. Never cooked goose before. Advice please.

  2. go to the pub
  3. Google is your friend!
  4. Can't remember timings etc. but make sure you use a trivet to allow the fat to drain off the bird into the roasting dish. There is a lot of fat!! Then use the fat to cook the roast potatoes........Marvellous!
  5. Save the giblets for SomTam peht!!
  6. I sear the skin first by sticking the bird in a hot frying pan (or better still a wok) until the skin is slightly browned. You will need to move it around quite a bit. Stick an orange and a lemon with the skins pierced into the body cavity. Make sure you use a trivet or the goose will deep fry in its own fat. Strain and keep the fat for roasting your tatties!
  7. Acknowledged, but Christmas is the one time of year when I prefer not to have to put the Andrex in the freezer for the aftermath! :)