Cooking Your Goose

Cooking your goose

Any general cookbook has a recipe for this. In mother's 1914 edition, Miss Farmer advocated a hot oven for two hours. The original Joy of Cooking was less optimistic, starting with 500 degrees for half an hour, and allowing 1 to 4 hours at 300. A newer edition of Joy notes that the decline in popularity of goose is due to high fat content and toughness, and that's in reference to domestically raised birds. At our house the popularity of goose has no further down to decline.