In October of 2011 I told you how to go about smoking a goose. It has been two years since I have made a whole goose for the holidays and I believe that it’s time to try it again! This traditionally roasted Christmas Goose is done on the rotisserie and basically we were all at a loss for words. Phrases like “I cannot…”, “Mohhhh mah gosh….(oh my gosh)”, and “Om nom nom nom” were basically all you heard as the crew and I tore into this bird.
For those of you who have not tried goose yet, it looks like duck when you slice into it. The taste. If the perfect turkey and the perfect roast beef had a delicious baby, THIS, this roasted bird would be IT! The skin was crispy and there were more drippings that I could store. Do not forget that goose drippings and duck drippings are a magical elixir that make for the best gravies, beautiful-est roasted potatoes and so many other magical dishes that you’re going to want to keep it all.
Using the rotisserie on the grill cut the roasting time down quite a bit. Usually you would allow 20 minutes per pound. But on the rotisserie the bird only took about 2½ hours in total. When it was done, I pulled the goose off the rotisserie to let it rest and make the sides and gravy.
Try serving this meal with Margaret’s Brussles Sprouts, I had a few non-sprout-ers trying these for the first time. They were super surprised at how good they were.
I am quite excited over the success of this goose. It was truly an experience to make this. I have the leftover organs, the goose carcass and a boatload (seriously) of goose drippings. I plan on doing something spectacular with what I have leftover. Do you have any suggestions? Leave a comment or email me with ideas for what you would use the leftover goose for.
Roasted On A Plank
Blood Orange Salmon Roasted On A Plank; visually it’s stunning. The delicate scent caresses your nose. The fish all but melts on your tongue. The sauce is sticky and tangy and sweet. The whole meal is incredibly light as well.View Details
Such Spicy Garlic
The Super Garlicky Thai Chicken was tangy and spicy with all the garlic you could ever want to consume. I served it with leftover potatoes and loads of green veggies, but over rice would be superb.View Details
With Candied Bacon
Basically I saw this and said the words Stout & Chocolate Cheesecake With Candied Bacon to my husband, the Baron of Baking. Stunned, he stopped everything and slowly turned to me. “Yes” was all he said.View Details
With Roasted Potatoes
Glazed carrots and roasted potatoes were both always on the menu when it came to any major family holiday meal. These dishes were prepared in the same way every time and passed down from mother to daughter for at least four generations. Today I am going to share with you a new take on the classic Roasted Carrots, and tell you the secret (as per my mother’s mother) to the perfect Roasted Potato.View Details
On A Beer Can
Lemon Thyme Roast Chicken the most moist chicken you’ve ever had with a hint of citrusy-goodness, nice and herb-y finish.View Details
With Caramelized Shallots
Leftover Chicken Potstickers are a great way to use the leftover chicken from the Lemon Thyme Roasted Chicken you made.View Details
on the Grill
“Third times the charm”. And charmed it was. They were a big hit! Delicious and fudgey, they turned out pretty fantastic. Here’s how I made Cake Pops on the grill.View Details
Sweet Snack Food
Smoked Date Squares are a hefty, coffee cake-like delicacy with a satisfying finish. Add a little smoke and you have a grilled delight that is sure to please.View Details