A goose in summer
August 26, 2019 7:36 AM   Subscribe

Our local zero-waste store has frozen geese at a really low price. I am planning to buy one. But what should I do with it? I am fine with cooking Christmas geese, but isn't that a bit weird right now? Any ideas?
posted by mumimor to Food & Drink (11 answers total)
 
It is already frozen so I’d keep it frozen and cook it using the Christmas preparation when it is cooler.
posted by koahiatamadl at 7:41 AM on August 26, 2019 [1 favorite]


It is already frozen so I’d keep it frozen and cook it using the Christmas preparation when it is cooler.
It's from the zero waste store, so it's running out September 11th (!)
posted by mumimor at 7:45 AM on August 26, 2019


A frozen bird can be cut in half with a table saw; I have not tried this method. I have partially defrosted a turkey, bisected it with a sharp knife and some effort, put half back in the freezer, cooked half. Re-freezing meat reduces the quality; the texture of the meat is affected by ice crystals, but I haven't had a problem. The 1/2 bird cooks much faster. I use a rack in a roaster. It will give off quite a bit of fat - save this for culinary delicacies like roasted veg.

There is 1/2 turkey in my freezer, from Easter. Frozen food keeps well, 3 - 6 months is fine.
posted by theora55 at 8:17 AM on August 26, 2019


I'd break it down (after thawing) and cook the breasts separately, then confit the legs, and make goose stock and goose rillettes from the carcass.

The confit legs should keep a while, the stock can be frozen for future use, and the breasts can be served with a wild rice salad.
posted by Marie Mon Dieu at 8:18 AM on August 26, 2019 [5 favorites]


We got access, last year, to about a turkey a month through our meat share, and while we did a lot of things with it, I can assure you that roast turkey and stuffing and cranberry sauce tastes just as good in March as it does in November.
posted by restless_nomad at 8:22 AM on August 26, 2019 [4 favorites]


The type of freezer you are using to store the goose can make a difference in the length of time it stays 'good' for:

Freezers at 0°F/-18°C will keep food safe indefinitely, though quality will degrade over time.

If your freezer has a defrost cycle, the quality will degrade faster.

If you have a freezer (like a chest freezer) that does not have a defrost cycle and is kept between -10°F/-23°C and -20°F/-20°C, that quality will remain good for a much longer time.

That said, shredded roast goose would make some amazing tacos. Or perhaps a summer salad with grilled goose and stone fruit? Grilled goose with roasted corn and pepper salsa?
posted by carrioncomfort at 8:36 AM on August 26, 2019 [1 favorite]


Roasts (beef, birds, etc.) in the summertime are fantastic, just because they're so rare. I'd pick a cool day and do a Christmas-style feast for a big crowd. I've done that with roast turkey before (with all the side dishes and pies and such) and people just love it because, while summer fare is great, you can get fatigued with one style of food through a whole season.
posted by xingcat at 10:30 AM on August 26, 2019


Michaelmas goose is traditional in the UK.
posted by brujita at 12:58 PM on August 26, 2019 [1 favorite]


I'd love a goose at a low price at any time of year, roast it and save the fat for frying potatoes in, eat as normal and then use the leftovers to make a soup or a congee. Super tasty, lucky you!
posted by Rufous-headed Towhee heehee at 7:54 PM on August 26, 2019


No weirder than chicken any time of the year IMO. Open seasons for Canada geese for example start in two weeks here and most of those birds will be consumed fresh within a couple days of harvesting.
posted by Mitheral at 7:24 AM on August 27, 2019


Thanks for all the inspiration! I'll do what Marie Mon Dieu suggested - since I seriously thought of buying several geese so I could make more confit after reading it.
posted by mumimor at 11:45 AM on August 27, 2019 [1 favorite]


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