Cooking goose

[alysten]

If you had 3 dressed geese, what would you do with them if you had limited oven space?

Comments

[woodwindy.livejournal.com]

Bring a portable firepit and roast them over that? :D

(see, I'm hepping!)

[alysten.livejournal.com]

I am not cooking goose outside in this weather. Sorry Your Excellency.

[woodwindy.livejournal.com]

Inside!!! Fire! Heh heh heh!

[alysten.livejournal.com]

The nice church people might not like that.

[femkederoas.livejournal.com]

.....Must you keep them intact?

Or could you break down two and do them in electric roasters?

[alysten.livejournal.com]

I can break them down. Technically they are bonus proteins. They are not even listed on the menu, so I have full flexibility to do what every I need to them. I only have 2 ovens and 30 game hens and 125 pork pastries to try to cook the day of.

[kragore.livejournal.com]

Well, if they're all dressed up, take them to a show? ;P

I kid - crock pot?

[alysten.livejournal.com]

That has merit.

[catelinelb.livejournal.com]

In this cold..cook one at a time and cover well, store on porch while others are cooking.

[alysten.livejournal.com]

I would be cooking them at Yule this weekend. Event starts at 10 dinner at 6, and dayboard is in there somewhere.

I second the roaster oven idea

[bytchearse.livejournal.com]

Cook them asap in the AM, then carve restaurant-style as you would a turkey (remember those days?). Keep the breasts whole and individually wrapped, and you should be able to keep all 3 carved birds on one full sheet pan or split over 2 hotel pans. Might be possible with stiff metal pans (not alum. roasters) to place them atop surfaces near a heat source as well.

For service, slice & shingle breast meat, offer whole legs to high table but otherwise strip out dark meat to lay alongside breast slices.

WARNING: Reserve the grease/fat/pan drippings separate from birds. If it gets the least bit burned it'll taint the flavor during the holding time.

Re: I second the roaster oven idea

[alysten.livejournal.com]

Problem is, I have 2 ovens. 30 game hens and 125 pork pastries to try to cook the day of. They have also already been skinned, so I am not sure how roasting them will work.

I was thinking of stewing the meat the day before and serving cold with a pear brandy sauce. Though I suppose I could roast them the day before and still serve cold.

[lumineaux.livejournal.com]

What are they dressed like? I mean are we talking tuxedos here or just semi-formal? ;-)

[alysten.livejournal.com]

Stark nekkidly dressed. They have been stripped of feathers and skin. Some how the beach is out this time of year.

[loosecanon.livejournal.com]

Confit?
Do you have rack-slots? Splitting them makes them flat, you could fit all three in one Viking on sheet pans?
I can get my roasters to you if you need them. I have two, I think.

[greenness.livejournal.com]

I'd take them to the ball!

I wish I could rent a second (and maybe a third) oven this time of year.

[alysten.livejournal.com]

Well I think there will be dancing at Yule, so they won't have far to travel.