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:

Unknown 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?

Related Posts with Thumbnails
 
Mouth's Delight © 2009 By: Demcy Apdian-Dias