Goose, Whole

Price $250.99

Availability:

In Stock

frozen: 8-10 lb avg (Serves 5-6*)

Price $250.99

frozen: 10-12 lb avg (Serves 6-8*)

Price $290.99

Frozen products may thaw in transit

Description Cooking & Serving Our Goose

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 flavorful meat – and plenty of rendered fat to use on potatoes. In fact, it's all dark meat, and quite rich, so it can satisfy the appetite with smaller portions than chicken or turkey, which leaves more room for a wide variety of side dishes 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 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.

Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We build real relationships with our farmers and work only with those who respect nature and focus on the best animal welfare practices.

Our geese are raised by a group of small-scale, Midwestern family farms, in a humane, free-range environment where the birds can forage outdoors with full access to shelter. The geese are never caged, and live in open barns, subsisting on a diet of corn, soybean meal, greens, vitamins, minerals, and clean water. Neither antibiotics nor hormones are ever used. Raised to 18-26 weeks of age, the geese are humanely hand-processed.