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US Thanksgiving!
Rejaneration:
Whatcha making?
I am thinking of doing something different. Maybe a goose. But, I have never cooked a goose before.
How easy is it? How does it compare to a turkey?
BonitaApplebum:
My MIL used to make one every xmas eve. It's not too hard -- IIRC the major difference is you want to prick the skin of the goose so that the fat runs out while you are roasting it. And you get a lot less meat.
I haven't thought too much about my Thanksgiving menu yet, thanks for starting the thread! We are hosting at the NY house. Really looking forward to it.
DocBuzzkill:
IIRC, there are Food CHers who have goose experience. My DH attempted Julia Child's steam-roasted goose from The Way to Cook some years ago (we were still in Cambridge), and it was...disappointing. I think he overcooked it. The breast meat was weirdly springy and tough. Similarly, my mother roasted one for Christmas once, and again, I remember it as being tough.
However, Julia's procedure for roast goose in Mastering the Art of French Cooking looks much better. I found the video from The French Chef in which she roasts a goose per Mastering the Art. I like that she recommends a goose no more than 9 pounds. I think that was the issue with the birds my DH and my mom roasted in addition to overcooking: the bird was a bit too old.
The braising method looks good. I'd go for apple and sausage stuffing rather than liver paté stuffed prunes. ETA: It looks like a LOT of work!
The French Chef, Season 2: Roast Goose
I'm not wild about roast turkey on its own (good for sandwiches though) so we usually roast a large chicken or a duck. We discussed Thanksgiving dinner last weekend, and it will be fairly simple since I won't have the stamina to be on my feet for any long period in the kitchen.
Rejaneration:
Mmm, duck is the other option. I have never roasted a duck either though.
witchypoo:
goose* is easy - I boil mine prior to roasting.
duck is easy, too. I line the roasting pan with day old bread to catch the drippings...and the resulting toast is usually eaten before I finish carving.
*all of your company should really dig dark meat, tho.
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