I’ve done duck for Christmas eve dinner for the last few years, but I’ve always wanted to do a goose. Must be feeling Dickensian this year. Anyone have any recommendations?
Cooked. 
I thought you were posting the song.
Well, since you didn’t, I will.
Save the fat!
All my geese are wild so I prepare them rare. Not something you want to do with a domesticated bird. But my favorite recipes come from the late great Angus Cameron, pinko commie and all round good guy. You can improve the flavor of a domesticated bird if you salt the exterior and air dry it in the fridge for about twelve hours. Wash off the salt before cooking. I almost always use Juniper berries in some way with goose but a chestnut dressing with sherry and brandy is good in a whole bird.
Wouldn’t a shot of gin work as well?
djm
If you want your Goose cooked thoroughly, buy your lady a power tool for Christmas.
Depends on the gin 
“Here you may roast your goose.”
YES. Do that. A goose is a yummy thing, but if you’ve never had potatoes fried in goose fat, you’ve never really eaten.
I like power tools.
Chicken with biscuit topping is something that I have made with turkey and chicken. If I remember, I refrigerate the fat. I use it to make the biscuits. 3 or more tablespoons instead of butter make nice flaky rolled biscuits if you don’t over roll the dough and get the gluten worked up. Might be a good use for any leftovers.
BTW, as for actually cooking the bird, I’ve used the recipe in Mark Bittman’s How to Cook Everything, and it works great:
Preheat oven to 350 degrees. Prick the goose’s skin all over with a sharp fork or the tip of a knife, being careful not to poke into the meat (this is to let the fat render out through the skin). Salt and pepper your bird, set it breast side down on a rack in a roasting pan, roast it for 20 minutes. Prick the exposed skin again and roast for another 20 minutes, until it begins to brown. Flip your bird over, prick again, and baste with some of the pan juices. Roast for another hour, pricking and basting two or three more times.
Unless the goose is already very brown, raise the heat to 400 degrees and roast till the meat is done, another 30 minutes or so. Juices should run clear and the leg bone should wiggle a little in its socket. Internal temp should be about 180 degrees.
Thanks for the advice. I will tell everyone how it turns out. I’ll make my cornbread chestnut dressing and have some mashed roots ( potatoes, turnips and roasted garlic).
I love domestic goose. Love it.
One time I decided to prepare one, and I have to say I probably won’t do it again: the whole apartment smelled for days like I was living in a bucket of shmaltz. Even my eyeballs felt oily. Needless to say that pretty much cut down on the eating pleasure factor. I’ll let someone else do the cooking somewhere else from now on, or do without. 
Maybe if I had a garage with an oven…
Mash some sautéed fennel with those roots. And do be careful with the oven temp. I did burn one up many of years ago, had to replace the interior light bulb which is a pain and can only be done whilst lying inside the oven, very shocking when I opened the oven door and the whole interior was on fire with big sizzling droplets of flaming fat shooting all over the cheap and now melting vinyl floor. The important thing was that the bird was ok so dinner wasn’t really affected.
ah, now there’s a holiday vision!
Winter fireworks are always the best!
Well, the great Christmas goose experiment didn’t come off as planned. I went looking for one the Sunday before Christmas and found a 14 lb bird for $4 a pound. I love my family BUT not at $4 a pound! I usually get fresh duck at an Asian market, but they didn’t sell them this year. I bought 3 frozen ducks for $21. We’ve had duck left overs for a least a lunch afterwards. And duck fat roasted potatoes 
So the next question is- what’s the normal price for goose??
About eighteen bucks for a box of twenty five shells, two boxes/bird 
, Federal duck stamp, state license, gas for truck, goose or two for farmer, dog, dog crate, care and feeding of dog…Store bought is a better deal, economically, no matter what.
Time to go start the charcoal for venison tenderloin and tatties, I’d make some Athol Brose but it’s seventy degrees outside.
There’s nothing better than fowl on a holiday!
The next two food-related holidays are Burns Night and Passover.