Since ancient times, a roasted goose on the table has signified a holiday or celebration. Goose is often compared to duck, with similar lean, dark and richly flavored meat – and plenty of rendered fat to use on potatoes. Our small-scale Midwestern family farms follow careful, time-honored methods to produce geese fit for your special occasion meals. What’s good for the goose is good for you, too.
*Servings based on 1.6 pounds per person.
- Humanely-raised in a free-range environment
- White Embden breed goose
- No antibiotics, no hormones, ever
- Never caged - geese live in open barns with outdoor access
- Diet of corn, soybean meal, greens, vitamins, minerals, and clean water
- Fresh geese are available seasonally in the Nov./Dec. holiday period
- Pre-ordering is recommended
- Frozen geese are available for shipping at any time, while supplies last (note: may thaw in transit)
- Sold in an uncooked state
- Product of USA
Cooking & Serving
Cooking Methods: Roast, Poach then Roast, Smoke
Cooking Tips: When prepping a goose, trim the excess fat from the neck and cavity. That fat may be rendered and made into cracklings or used to cook with. Prick the skin all over to allow fat to escape while cooking and carefully remove rendered fat with a baster or large spoon about every 30 minutes. As with most poultry, when roasting a whole goose, the breast may be done first and can dry out while the legs are finishing. You can remove the breast and keep it tented with aluminum foil while continuing to cook the legs, basting often to keep them moist. Goose is cooked when the meat measures 165 - 170 degrees F on an instant-read thermometer and the breast juices run pale pink when pricked. As a rule of thumb, calculate between 13 and 15 minutes per pound unstuffed, and 18 to 22 minutes per pound stuffed. When the goose is done, remove it from the oven and let it rest for at least 20 to 25 minutes before carving.