Archive for November 12th, 2004

Cooking Mother Goose

Friday, November 12th, 2004

I am traumatized by step two of goose preparation: Stick goose in pot of boiling water until it confesses its sins. Or one minute, whichever comes first. Do you know how greasy goose is? Holy COW! Joy of cooking said they were “famously fat” fowl but I was thinking maybe a layer of blubber under the skin or like bacon, riddled with fat but no. Goose is like elongated chicken (or squished turkey) that has been rubbed in Vaseline and then dipped in olive oil. Oh yeah, and there is a layer of blubber too. Glahhhh. It was so greasy I had a really hard time cutting the plastic bag off the bird because the knife kept slipping. At least we won’t have to worry about salmonella because there is no way the bacteria could possibly stay on any part of the goose.