Sure it's a few days late for this but I thought I'd show you my special Christmas dinner that I made for my family....
It's Christmas morning, it's 7:00am and Gracie doesn't want me to just cook this morning, she wants to open her presents, especially the one from Auntie Lisa and Christian.
Today I'm making a Christmas goose, something my family hasn't had since my Oma passed away three years ago. And everyone is really excited about it being on the table when my family eats at 12pm.
As a forewarning before you think, "ooo let me buy a goose and cook it" it's really really expensive so it's not something you just go and get. Danny actually ordered this fresh from a specialty butcher in Toms River (a half hour away) and bought it the day before Christmas Eve.
You start this by getting the fat out of the ass end opening of the bird. Goose is a very fatty animal and you need to get some of it removed before you cook it.
And there is a lot of fat to get out of there.
When you have the fat cut out you need to take the giblets and put it in a saucepan along with a bullion cube (demonstrated by Danny) and boil them up, this will give you something to baste with later.
Then take the bird and but it in a roasting pan that is raised, this thing is going to give off alot of grease and you don't want it to sit in it. Also put some spices on it. I just did the standard salt, pepper, garlic and celery seed.
Then you need to get 2-3 apples (depending on size) and wash them...
And you stick it a few times with a fork and insert them into the cavity of the goose. These apples will suck up some of the grease as the meat gives it off. I also like to spread it on bread later on... but it's an acquired taste...
Then put some water on the bottom of the pan, since there will be so much grease you don't want it to cook to the bottom of the pan, this just makes clean up a little easier... then you pop it into a 350 degree oven.
You then take it out about every hour to baste it. You also should flip it for one hour so the grease is a little more even through the bird.
You'll also have to remove some grease from the bottom of the pan, I told you a lot will come out. You need to cook this bird until it reaches 180 degrees in the thickest part of the thigh, it should cook in 3 1/2 to four hours.
When it's done you load it up in the car and bring it to Mom's house! I forgot to take pictures when I was there, but just imagine it... it was THAT good.
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