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Pages collated by
Jill Bowis of
started November 1999
These pages are being made up from the wealth of practical and technical knowledge that can be found on the newsgroup. None of the topics are finished - they probably never will be - we always have something to learn. If there is something you wnat to know that is not here - get on the group and ask - they are a really friendly group and no question is too simple - and hopefully if it is complicated someone will be able to help find the answer. The group is made up from all walks of poultry keeping from 2 birds in the city to commercial egg and meat producers - and from all over the world.
RECIPES - COOKING POULTRY
A- Not sure if this helps but we cooked three of our geese in a medium sized Weber last Christmas. Will do the same again this year. They fitted easily and they were 5-6 month old geese. We skinned them but this year we're having about 25 done at the abattoir so they will be "with skin". Don't know how they'll go as they are much more oily with skin but the Weber should do the trick.
A- Geese are very fatty. If you stick one in a regular bbq, you are going to have the fire department banging on your door. If you use a smoker, make sure you keep the water pan full of water. I put ice in mine, that way I can skim off some of the fat before I close it back up. If you stuff a goose, do NOT use bread and butter stuffing. Brown rice, or other whole grain, and fruit and spices, works best. Nothing oily or too absorbent. In fact, last xmas i stuffed my goose with just spiced fruit, it was great. I made a bread dressing in a casserole on the side.
A- I cook our goose the same as turkey. Ours are not fatty. In fact, I put slices of bacon over the breast when baking. Probably has to do with feeding methods.
The recipe is my mother's. Clean bird, put small bits of butter under skin in several places (high
parts of breast & legs), rub with small abount of salt inside and out. Stuff as desired. We like black walnut stuffing or apples and onions. Lay strips of bacon over breast and legs. Put bird into PAPER grocery bag and tie shut. Put bag into broiling pan. Cook as for open pan method (3-1/2 to 4 hrs for 6-8lb bird) at 325 degrees F. Check 1/2 hour before time for done.
Be sure the bag is pure paper, not some of the composites now in use. The bird will be juicy and browned. Serve immediately. Goose doesn't like to wait. Good eating!
A -We have both Embden and Pilgrim geese. They both taste good to me. The Pilgrims are smaller. They are also easily sexed as the males are white and the females grey. They lay the larger eggs, though. We have never had the pleasure of Toulouse. ( Most any goose should be good eating.)
A- Pilgrim geese are about 10 to 12 pounds, the Embdens run 12 to 18 pounds