I cooked a 16-lbs goose, but when it was cooked it got skinnier. The breast meat of the goose is not as thick as I expected. It was actually thin! The wings and the thighs are big though.
Now, I now know why roast ducks in the Asian store looks skinny. When you roast the goose, all the fats will drip making the whole goose skinny.
How to Roast Goose:
Directions:
- Remove giblets. Wash good including the inside. Pat dry.
- Season with garlic salt and pepper. Spread inside and out enough melted butter.
- Put in a roasting pan with screen and water under it. Cover.
- Roast in 350F (20 minutes per pound). Baste often.
- Carve and serve.
2 comments:
agoy, turkey. mahal na dri
pato yen...ehehehee!
na murag mahadlok ko ug try ug kaon man...ehehehe...mahilig diay ka sa wings mami?
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