On Thu, 07 Nov 2019 20:39:16 -0600, "cshenk" > wrote:

wrote:
>
>> On Mon, 04 Nov 2019 20:00:45 -0600, "cshenk" > wrote:
>>
>> > wrote:
>> >
>> >> On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
>> >> > wrote:
>> >>
>> >> > On 2019-11-04 7:44 p.m., cshenk wrote:
>> >> >> wrote:
>> >> >>
>> >> >>> Damn I put the camera in the kitchen but when it came down to
>> >> ready, I >>> forgot. I roasted a goose, stuffed with sage and
>> onion >> stuffing, >>> roast spuds, carrots, parsnips and
>> cauliflower. Was >> too busy in the >>> final minutes, it was good.
>> It was all the talk >> about roast goose >>> here awhile back that
>> made me decide I had to >> get one. >>
>> >> >> I still haven't tried a goose.
>> >> >>
>> >> >
>> >> > Other than a lot of fat that will be good for roasting potatoes,
>> >> > you haven't missed much.
>> >>
>> >> Since you can't cook it, why say that?
>> >
>> > Personally I am interested in trying something new to us. They are
>> > simply pretty pricey here so have not tried it yet.
>>
>> I couldn't find a fresh one so settled for frozen.
>>
>> I gave it three days in the 'fridge to unfreeze and opened it up on
>> the day and retrieved the giblets for gravy. I left the uncovered
>> goose in the 'fridge overnight, makes the skin more crispy, all same
>> as roasting duck.
>>
>> I made a stuffing of breadcrumbs, sage and finely chopped onions and
>> put that in the goose just before roasting. I started with a fan oven
>> set about 240c on fan, goose breast side down, for 20 minutes. You
>> need to cook on a rack to let the fat drain off. Some people complain
>> goose is soggy and fatty, that's because it was not on a rack!
>>
>> I then turned the oven down to 190°c on fan and left it for a couple
>> of hours turned back to breast up. Forgot to add, I lightly pricked
>> the breast area where most of the fat is before cooking. When it was
>> brown and crispy enough, I loosely covered with foil for the remainder
>> of the cooking time.
>
>That is close to how some make domestic duck. Yes, a rack is essential
>with a fatty bird. I don't have a 'fan oven' but suspect we might call
>it convection oven here? I don't have that either as I kinda like the
>standard oven with no learning curve required.

I do all roasts (beef, pork, poultry) on a rack, an adjustable "V"
rack, lifts the meat up high enough so that the oven heat can get to
the lower portion... roasting directly in a pan the the lower portion
of a roast gets braised in fat drippings, not very good. Years ago
those "V" racks were a PIA to clean but now they are non stick, lay it
open in the non stick pan with hot soapy water and by the time you
finish dinner it's clean.

I like my standard gas oven, I can't be bothered with having to set
timers and carefully watch a convection oven... often teaching an old
dog new tricks creates disasters.
And I really can't knock electric ovens, that's all we had aboard ship
and they worked well... but I think electic cooktops suck. We had no
gas or electric cook top, we used steam jacketed kettles...
best/fastest cooking there is... could bring 80 quarts water to a
rolling boil in six minutes.