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.
On A Beer Can
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