Bill’s Christmas Goose

Is what’s good for the goose, good for the gander?

It could be true in some houses but, not quite in this one in the beginning.  Bill has fond memories of Christmas when he was a kid and seeing a platter filled with a golden goose on the dinner table.  According to him, it was a delicacy with a sweet rich taste from his childhood.  I even grew up on a farm in Pickerington, Ohio and had never eaten goose until I met Bill. 
Roasted goose was the rage on the Christmas dinner table in Victorian England, as you may recall from Charles Dickens’s A Christmas Carol, but it did not become popular on this side of the pond until the early 1900’s.  These days, Americans consume less than one third of a pound per person yearly. 

Since goose is a bit fattier than the traditional holiday turkey, the fat can either be trimmed away before roasting or just let it melt away as it roasts.  Actually, goose has less unhealthy saturated fats than beef, lamb and other such meats.  Many chefs claim that the texture of a goose with its darker, firmer, moister, more flavorful meat is better than the mushier turkey.  You will know that the fat has been successfully removed from the goose when the skin becomes crispy. 

We haven’t gone so far as to serve a side dish of roasted chestnuts along side of the goose but, who knows, it just might happen next year!

Bill’s Christmas Goose


9 pound goose
4 carrots, coarsely chopped
2 medium Vidalia onions, quartered
2 celery stalks, coarsely chopped
Salt and pepper, to taste
Olive oil
1 stick butter, melted


Wash the goose thoroughly, removing innards.
Cut all excess fat out of the goose.  It will come out in large clumps.
Place vegetables inside goose.
With a meat fork, penetrate the skin on an angle about every 2 inches, trying not to go deep into the meat.  This will take a while but, it will help eliminate the fat.
Rub it generously with olive oil.
Sprinkle with salt and pepper.
Place in a roasting pan.
Roast in 375 degree oven.
Cook for one hour.
Remove the goose from the oven.  With a baster, remove all the fat from the bottom of the roaster.
With a brush, baste the goose liberally with butter.
Return to oven for 1 hour.
Remove the goose from the oven.
Drain all fat.
Baste the goose again liberally with the remainder of the butter.
Your golden brown goose should be fully roasted in another hour.
Remove the vegetables and discard.

Place goose on platter and serve.

Yum!!!  Enjoy while thinking of Tiny Tim!

Bill’s note:  do you know the difference between a tame goose and a wild goose?  A wild goose is two inches off center!   ☺

1 comment:

Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!
~ James Beard

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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
~ Charles Bukowski, Ham on Rye


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