Sheila, I think it would go a lot faster if the goose was scalded before plucking -- and, as I said, the job was timed better so that there were few pin feathers. I'm not sure what I will do with the down and body feathers, butthey are just too nice to waste. I think it's my upbringing... My parents always made the best use of everything when they bought a side of beef or pork. I guess it rubbed off on me. I'm not sure if it is essential for free-range geese to have supplemental grit, but Jason Cain from Performance Poultry where I get my birds strongly advises making it available. And it does go down in the containerso they seem to appreciate it. And it is cheap. Haven't decided how to cook the goose yet. I was expecting a lot more fat and planned to make a goose and rabbit liver pate and also rilettes, another French specialty where the less desirable parts are simmered in the liquid fat, seasoned and used as a spread for bread. Not the healthiest treat going, but very yummy. My sister lived for twelve years in France and loves to cook, so she has taught me a lot about imaginative ways to use duck, goose and rabbit. I'll post again when we actually cook the goose. I think we'll likely start by roasting the breast filets. But it has to age in the fridge for a couple of days.

I didn't cook my goose (er, either of my geese). And I DO hate to admit it here. Our local Jay C, a rural subsidiary of Kroger's that has kept its wonderful personal service, will cook any fowl (and maybe beef or pork, I never asked) that one buys at the store. The only geese available in our area are frozen, and last year and this year I had an out of town trip and then in-house guests, so the convenience was too good to refuse. Jay C cooks the goose (and usually, for most folks, turkeys) in plastic bags. Mine are the only two geese they have cooked. Ada, the cook who does mine, understands that the fat and drippings from the goose are gold. I want them all. Maybe because the breast meat on goose is dark, the breast is not dry and overcooked. The whole thing is pale, but a quick trip into a very hot oven yields a respectable looking bird (goose was chilled when placed in the oven). Last year I used the goose fat to roast assorted root veggies. They were beyond delicious. This year I did the wild rice, equally wonderful, maybe better, and still have all the goose fat (about a quart from one goose) and the stock from the initial bag and simmering the carcass (about 2 quarts), as well as the liquid from cooking the wild rice (about 2 cups). Ahhh, what riches. But I do have to and hate to admit that, although my goose is cooked, I did not do it.

DD and I made one for Christmas a couple of years ago. We followed the Martha Stewart recipe linked below exactly as written and it was delicious. One caution: use a deep-sided pan because you wil not believe how much fat a goose generates. We removed a lot before roasting and rendered it separately. After roasting, the flesh was moist but not really greasy. It's all dark meat and tastes more like pheasant than chicken. Here is a link that might be useful: Martha Stewart's Roast Goose This post was edited by ruthanna on Sat, Dec 15, 12 at 0:29

Thanks, Martha. Glad to know I made the right call. I take it that you don't get the little pie pumpkins? I usually use them for pumpkin lasagna, but haven't had the stand around cooking ability to make one this year. The cobbler was really good, really easy and is a definite keeper. Thank-you! Jakkom, thanks for the bird info. I wonder who makes up those yields? Colleen, our Boxing Day tradition is fruitlessly trying to catch the mailman. :) I didn't even try this year. He has enough seniority now to have the week off, and I don't want one of the subs getting his gift. Is seeing koalas on Boxing Day a thing, or is it an idea of a nice outing for the tourists? When I was there fifteen years ago, I did see some sleepy baby koalas at a preserve, as well as some in the bush in trees, and also visited a bat sanctuary, or some such thing, where they drape you with sleepy bats. They probably think we're crazy for wandering around in the sunlight. Mad dogs and Englishmen, and all that. :)