What can I do with left over goose? I need to freeze it somehow as we will be out Boxing Day and then we are going away on the 27th (yes!) for 2 weeks.
I have eaten goose most often in Scandinavia so can anyone familiar with recipes there help please?

Hi F,

Whatever you usually do with leftover chicken or turkey, you can do with leftover goose.

Buy one which is just big enough for the number of people you have eating with you on Christmas Day, then there will be no left overs. Save the fat though, to cook your roast potatoes in.

You're surprisingly unlikely to have much by way of leftovers. Except for the fat, which you'll have skimmed off gallons of during cooking, and keeps nicely without freezing.

Goose makes infinitely nicer Boxing Day tea (or breakfast) sandwiches than any other poultry - especially if you use a potato stuffing and eat that up at the same time.

Once you've eaten the first leftovers, in your shoes, before going out on Boxing Day, I'd:
- strip off the usable meat in as big chunks as possible and freeze it in one container.
- Chuck out, or put into a sealed composter, the remaining fat on the carcase
- Break the carcass up, then put it, with any giblets, into another container. Freeze it, then make into stock when you're back. Once made, chill the stock for a day or so, slice the fat off the top, throw it away or render it, and you've then got a nice base for a soup.
- Then google

Left over goose - simply not a possibility. Eat it until you burst. I do.

Cassoulet, of course!

Cassoulet, definitely! Remember that goose goes extremely well with apple jelly or applesauce.

Goose pate is yummy, too, as is confit.

Substitute the Goose meat for Chicken in Jambalaya. a great dish for a crowd, (not "to the minute" prep), a good cross cultural expression in cuisine.

Nigella's Christmas... in her new book she has a small section on left-over goose.

Basically she says that if you have any leftover it is not worth talking about unless you pick the bits off the carcase pretty much straight away and store them in stock or gravy, otherwise it will dry out too much.

She says she likes this steeped cold goose with a cold roast potato or two and pickled red cabbage. Add her beetroot and horseradish sauce sauce and it makes 'a sensational supper'.

Alternatively she gives a recipe for Wild Rice, Cranberry and Pecan Salad using left-over turkey but says goose is a useful substitute.

And in her final paragraph on the subject she suggest cassoulet.

Do store the fat for future roast potatoes - it will keep in a sealed pot or jar in the fridge for months to be scooped out when you need it. And freeze any leftovers in some sort of liquid for when you return.

We have just finished our goose of today.

Actually, one goose is plenty for two and just right for four.

I have just scraped off leftovers of meat from the bones. I have put them into the leftover of the sauce and will use it as a nice pasta sauce next week.

After roasting or however you prepare it, cut up goose skin into small pieces and pan fry ain the goose fat with plenty of chopped onions. Stir it all into more goose fat an put it in fridge to harden to a spread like consistency. Spread on crusty rye.

You will probably have a coronary that evening but it will be worth it.

We will be 8 on Christmas Day and our butcher has said that he can get a goose (around 14lbs) which will be big enough . This was because I despatched my husband to order two as I didn't think you could get one which was big enough.
However I normally buy a 14lb turkey and I usually have lots of that left and make two pressure cookers of stock-about 8 pints. So that is where the query came from.
I had never thought of making cassoulet with cooked meats- look what you learn here!
Thank you all

hi frances,

you won't get anything like the same amount of meat off a goose that you would off the same sized turkey.

you WILL get loads of fat - make sure that you roast it in a tin with a rack so it doesn't sit in the fat and that you have enough non-plastic bowls to pour the fat into periodically as you roast.

as for left-overs- trust me - with 8 of you, it won't be a problem.

i woudl just freeze what's left of the carcass as it is [to make soup with later, or just chuck] and head for the hills.

regards, ann

regards, ann

Ditto to annhig: You won't have any leftovers feeding 8 people with a 14-lb. goose. In fact, I'd worry about having enough to feed them in the first place. Geese IME are mostly skeleton. You might want to get your butcher to give you two slightly smaller ones, especially if you wnt leftovers.

I am really surprised that 14lbs will only just be adequate for 8. I am wondering now how much it will cost!
The hills by the way are the Western Ghats.

hi again, frances,

the reason is that the weight of big geese is largely fat!

in the UK, a goose will be approx 2x the price of a turkey of equivalent weight, but it only gives you half the amount of useable meat. so really you are paying 4x as much.

but don't let me disuade you from having one!!!

regards, ann