I think that the 400 for 90 minutes was about 60 minutes too long.

I saw a frozen goose today at my supermarket for $55 :-(

No idea about the goose, but how nice to see you here again, Howie! I have never forgotten the advice you gave me once about Grackles (no not eating them, even though this is the cooking forum and I'm trying to keep this food related). Just that you told me to see the beauty in them and accept them, so I've been struggling for years with that advice and I have tons of baby Grackles every year in my yard and I honestly enjoy watching the moms feed the babies and so I guess I've accepted them and actually I think of you often - every spring when my yard is filled with baby Grackles :)

Good luck with the goose and duck cooking and the fishing! Any fish new recipes for us?

Woodie! Been away from the stove for a while. Thoughts of rekindling the interest in cooking takes me back here for a peek once in a while. The forum has changed a bit in the last few years. Seems a lot faster moving and there's a lot more content photography than I remember. I'm amazed at how many die hard members are still here enjoying the exchange. The Mrs. and I are building up in rural Maine. Met some nice people that invite me to dinner once in a while. Ideas about cooking have taken a whole new dimension as I realize that there's not a lot on the table that was bought at a store. Yet the meals seem so complete and wonderful. Been experimenting making Rostis. How nice they brown up in the Goose Fat. I can understand why one would be cooking a goose if you had to be more self sufficient. These birds offer so much more than just their flesh. We're dedicating the top floor of our build to "Turn of the century" living. Here's a pic of the stove headed for our "Time Machine" kitchen. One day I'd like to see a thread on Rural Fare or Country Cooking. This might be a real adventure, but then again for me so would a Creme Brulee!

http://www.flickr.com/photos/42315625@N07/3902699458/sizes/l/in/set-72157622315720390/

Oh Howie that is a real beaut of a stove!

Nice to see you back here. Come and visit more often!

SharonCb

I would listen to Peppi. she cooked a duck at my house and it was perfect! She knows her poultry!

Just read this article a few days ago ... an interesting tutorial on how to cook a goose.

Here's how the blogger introduced the topic.

"I turned to the waterfowl master himself, guest author Hank Shaw of the James Beard nominated food blog Hunter, Angler, Gardener, Cook."

http://simplyrecipes.com/recipes/how_to_roast_a_goose/

Here is a link that might be useful: How to roast a goose

My goodness, that stove is a honey. Do the shelves at the sides fold down? Really lovely and so "homey."

OMG, that's a beautiful wood stove, I'd love to have one.

I grow much of my own food and many times nearly everything on my table has been produced from my own land by my own hands. It's kind of a nice feeling, isn't it?

I've never cooked a domestic goose, though, only wild ones. They were not particularly moist and did not produce the amount of fat I expected but I'm sure domestic goose is fatter and milder.

When we did roast a goose, Grandma pricked the skin all over and dunked the raw goose into a stockpot with boiling water for just a minute or two. Then she patted it dry and baked it at 350 for an hour and a half or two hours, depending on the size of the bird, turned the heat up to 500 and finished it off for maybe half an hour. She didn't stuff it, but that last half an hour made for wonderfully crunchy skin, she'd peel pieces of the skin off and eat it while she was cutting up the bird, LOL. Oh, and she never stuffed it, so if you stuff it with something it'll take longer.

With instant read thermometers it's so much easier, she used to wiggle the leg to see if it was done enough, I never did get the hang of that. I think I'd roast dark meat to 180, breast meat a bit less.

We just roasted a duck for New Year's Eve since Elery and I raised 30 of the blasted....um....delicious birds. We used Ina Garten's method, Ann T posted it for me, so here it is:

Copyright Ina Garten, All rights reserved

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Geese are bigger, so maybe the longer boiling would be good for a goose too...

Welcome back, I'll look forward to hearing about your adventures in your new house.

Annie

Hey sailfish so nice to see you back. I always enjoyed your advice on fish. That is one beauty of a stove.

Oh! Your stove is one of the most gorgeous I have ever seen, and I've seen quite a few. What a fantastic treasure! I hope you cook wonderful things on it...I can just smell bread baking when I look at it. Thanks for sharing the picture; it made my day.

Thanks for all the Hi Ya's, Links, Recipes and Comments from all the Forum Friends! Never expected anybody would remember me. Annie, One of the things I,m sorry I didn't include in the build was a root cellar. Would have been nice to have a place to stash all the squash, cabbage and turnips. Dedtired wrote "Do the shelves at the sides fold down?" The side shelves don't fold down but they do come off. This is the oldest gas or "vapor" stoves I've ever seen. (1880-1890) My guess as to why the burners are under the top on the right side is people used to heat water in a Copper Boiler for laundry and bath water and would be easy to handle on the flat surface I think. Going to be long cold winter. Think I'll head back into the kitchen this year and see if I can remember how to get the pans down off the rack!