Discussion in 'Cookery' started by supermatelot, Dec 27, 2012.
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I have a 5kg goose to cook tomorrow. Never cooked goose before. Advice please.
go to the pub
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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!
Save the giblets for SomTam peht!!
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!
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!
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