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Know The Difference Between Cooking a Domestic Goose and a Wild Goose By Bonita Anderson
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| Wednesday, January 21, 2009 |
Sometimes I presented with a Christmas goose for cooking. Is usually plucked and oven ready. A goose can be plucked dry or dipped in hot water until the water penetrates to the skin. I will not cite dry as I do not care for the smell of wet wool. How that is done, just make sure the fur was taken in the direction they grow, not against.
After plucking birds injured by the holding of direct flame. Remove the pin feathers with tweezers or dull knife edge. Make sure all the content will be removed. Be careful not to decide gall bladder attached to the heart. Remove the tails from the oil bag, make certain to remove the lungs, cut off the neck near the body, wash it and really ready to cook.
Ways depending on the type of cooked goose that. I have matured both domestic and Wild Geese. To roast a domestic goose, my stuff with bread stuffing and place it breast side up on rack in shallow roasting pan. I pour 2-cups of water and cover up that goose. My pain in the legs and wings with a fork so the fat will be exhausted. I roast goose in a 325-degrees about 25 minutes a half-pound. I opened it for 15-minutes will last until brown.
To roast a wild goose, clean it the same as any bird. I scrub the inside of the bird with salt and it loosely with pieces of apples, carrots and onions. I place it breast side up on rack in shallow roasting pan. I rub with oil or bacon strip put it through. I roasted in the vicinity of 350 degrees-15-20-minutes per pound. I baste it frequently with pan juices. When do I remove the stuffing and serve.
I write about everything from a personal observation and experience life. I love to cook and prepare food in different ways. I love to share experiences on food and cooking. Website http://www.pothaven.com I created my interest because of quality cookware and cooking. |
posted by neptunus @ 12:45 AM
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