THE STORY OF THE TRADITIONAL CHRISTMAS GOOSE
The modern-day American family will sit down to a meal of turkey or ham or beef this Christmas, but goose has long been the traditional Christmas meat of choice for many, and was so, long before Dickens wrote of its succulence in the classic “A Christmas Carol”. The goose is an ideal Christmas feast due to the fact they are ready to be eaten twice a year. Once when they are young in the early summer and again when they are at their fattest and ripest toward the end of the year. Goose also has the softest fat in its category of animal. The fat turns to liquid at 111 degrees Fahrenheit (compared to duck fat, which liquefies at 126 degrees) making it easier to cook and its fat easier to consume. Thus making it only natural for the goose to become the favorite entrée choice for the winter holiday season. For the American settlers, turkey took the goose’s place because that’s what was living on their new home soil, and it too followed the same pattern of maturation. But whether it’s goose, turkey, ham, or roast you like to serve for the holidays, El Toro Gourmet Meats carries it all. And if you’re looking for a perfect cooked goose recipe, who better than the infamous Chef Gordon Ramsey? Read below for his recipe. And if you wish to order from El Toro Meats online, click here https://eltorogourmetmeats.com/contact-us/.
We at El Toro Meats wish you and your friends and family a peaceful and healthy holiday season.
10-lbs fresh goose
1 tsp. Chinese five-spice powder
Small handful each of parsley sprigs, thyme, and sage, plus extra for garnishing a little
Olive oil, for browning (optional)
3-tbsp clear honey
1 tbsp-thyme leaves
Directions – Preheat Oven to 325 F Degrees
Calculate the cooking time: cook for 10 mins at 240C/fan220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for20 mins per kg for medium-rare, 32 mins per kg for more well-done, plus 30 mins resting.
If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.
Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skinin a criss-cross. This helps the fat to render down more quickly during roasting.
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder, and pepper, to taste.
Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
Stuff the zested fruit and a small handful of parsley, thyme, and sage sprigs inside the bird and set aside for at least 15 minutes. Can be done up to a day ahead and kept refrigerated.
If you want to give the bird a nice golden skin, brown it in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. While holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
Bake @ 325 F degrees for the first hour to help crisp the skin, and then lower the oven to 275 F degrees for another 2-3 hours until the internal temperature reaches 165 F degrees. Baste every 30 minutes and cover with foil if the skin starts to get too brown.