Monday, February 7, 2011

Roast Goose

I successfully cooked a roast whole goose and we enjoyed eating it. We like it better than turkey. It didn't have a smell. (Hindi sya malangsa!)


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:

yen said...

agoy, turkey. mahal na dri

Dhemz said...

pato yen...ehehehee!

na murag mahadlok ko ug try ug kaon man...ehehehe...mahilig diay ka sa wings mami?

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