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Show The Salt Lake Tribune FOOD Wed D 22, 1999 DS = WhenYour Goose Is an Christmas Is Truly Here BY PATRICIA TALORICO Sane WILMINGTON NEWS JOURNAL odwenbccnreycgonematee Syseoatmeeoe (ngbe rater Pane Ue Say weeaves abethae 0 bw contested (Sea eT erp ny tn x nes chou ps) edieSteynees pee cabsprcaninges Forgetriding in one-horse open sleigh; it rarely snows at Christ- cae mas. Few people still roast chest- Dart ty metoan ons aay © aoa ads Se oa ee 30119) 08 2108) ike i ies If you are longing for one oldfashioned holiday tradition, how = 1308) ined ma sm ee Han Hy ie08) 3 1500) about cooking a Christmas goose? Before turkey began gaining Toveyeens cio wichcaretmr emustes eapt oe an ope fire. And when < was t time you had plum pudding? . popularity, roast goose was the fowlto serve on Christmas Day — and still is in many parts of Does Syston Europe. Geese are larger than ducks — usually 8 to 14 pounds — and look like skinny turkeys, though they cost much more than the tradi- 1 goose (about 10 pounds), eeas lentes find. The Cratchits of Charles Dickens’ A Christmas Carol“eked Remove the giblets and neck from the goose. Set aside and refigerate, ifusingfor gravy. Big fie ie ini srt ont a “i Ra out” their meal with apple sauce and mashed potatoes because goose has lessji meat, pound for pound, than chickenor cadets 2 turkey. ane When ing goose, atleast 1 to 1% pounds perperson. A stuffed 10-pound goose should oa about six to eight people, but At ae a 3 a atose — coemwmmn FH 23 i aF Merron Sistema eS 5. a Fry Bk Seconyuanarech an yee tional Thanksgiving bird. According to the U.S. Department of Agriculture, the annual U.S. consumptionof duckper per- son is about % pound and goose is as 2 Roasted Goose Salt and pepperto taste thoroughly thawed toa Freshsage or dried sage tecting your hands with rubber gloves, submerge the neckendofthe goose into the waterand hold fortwo minutes. Pull the goose out, and then submerge thetail end for another two minutes. Remove the goose from the water. Pat dry with paper towels, inside andout. Setthe goose,breast side up, on a rack ina roasting pan. Coverand refrigerate for 24 to 48 hours. Preheatthe oven to 400°, Sprinkle the bird, inside and out, with salt and pepper and punkie the breast with dried or fresh sage.If stuffing the goose, Spcarsecant have Fon osepakhe aly pntavesHakeanyteene fos crnenrce SLD We OHED PRESma WOMEN GRSTT SSSfow.pnemus some segConatanrelpesa, 3 eae Soed mpagereas metoe Prmeretoneoernee fee NTRN TD ‘og ndapeste eeeseetSciotateaiar SATRYPCASANTIAOR APTN,OFERSTETOMMAIELE SEAee meencominvasees oonoaees MoaRI OMENPREIS TERESTREACTING 10 PERELLAS,CPAALOSPORNGOF VER tau, madesaconAoP451(SDNraat a eee re aneMUALSOULE OSCTIRED MONTAG Soteaneoneal tame bet ectse one ash esc oe (oms Ne Isureoe.wincecs rtnet, Sep,MesonarteorgaOeats Serre erranttesSinaimunenessRee oe eeeeeacceserameneeondot a,SeTat ca we ei cerda Page ene ee ‘Scan eons seconste beoenon ete sapootoe ake, pa Sv ae eaeeerieseeeeee eet ee en Iongterm omepracie. house Capa wena pon gros Racocioes are tances ot Asere engwitPas sdiermads be coneforaPatt he PWLOSEC Rese shodses act betet ened. 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Place the goose, breast side up, in the oven and brown for 20 minutes. Reduce the heat to 325° and epi nsenrpeeStart fonePmadsecengcsey,tespotsbalesesosptsonan ger oe oetie eeonesinensis naesarrpTyrennet plenty ofvegetable side dishes and thyme, rosemary or parsley. (These are called aromatics.) Fold cane (See aso ea edoneseremice re Se eer iebatsteFataintesZecortopoich cudesaate oeane, Sage. ean shadbe smpoeatatspare and crackers. roast for about 1% hours. Using a meat thermometer in oe in- Seeeninea eeeaenrenameeenae sanPOSE2ghrcgeon0chpta Roast (goose in(a tradition in, England af Christmas and on Michaelmas Day, the Sept. 29 hol.i a s Day, iday celebrating the feast of the 7: archangel Michael. In Germany, Christmas it ls goose is often stuffed Pemnde: get of the thieh. sure the goose has reached art internal temperature of 165°make to 180°. asaIeee trees ‘ceeadndconeawsomears wadpepeaed pes iatreasonsoeSry octPDESng waeadynarssstseybate Cn MNKATNGPHrestgogryay {ecgvg00otner ban A TowotConapesad)Comat pul PREATIONG. GrPECAUTONS, CotUrPRECAUTENG. Doaxacot ta Sow rotaunroma bl be ymcca Omeast magePe neauchpeg omenSrCOTOAATOOES Ur ‘roAres Saimonels iphinarianscsy, vo monme beephocs Cal anay ad 28 vra os OMA Theecommandedahl AMDUSAGE. Getic Sega AmrocaaCErabraner) Cearalove4g Ratet DaceaGay408wos. (ERD Te cil(SeeStROXCATIONS ls fe lo mem ‘erator tet 22000 fees the GERD anoeeapagas nas 820yayfr4 wor. The recom ‘naman dove,wn ea tonethslot agieg ts, eben mrss:Progeny Sul oedosefre vost of puts wthwoah "esaorongny 51GER Speystone Toement Eea = greenetire = turkey and chicken ‘cant be applied! to goose, but the flavor of the watersaat fowlis different. Goose, like duck, is poultry and considered “white” meat, the Remove the roasting pan toa carving board and letnt it “rest”the forgoose 20 to from 30 minutes before a serving. Removethe pan drippings, separate the fat from ; : the juice, and use for gravy if desired. Makes about6 to 8 servings. Meat myoglobin hold oxygen in the muscle and give duck and goose meat a darker color. Before cooking, a goose should be scalded in boiling water and dried in a USDA says. But the flesh is en- refrigerator for one to two days before roasting to tighten the skin. Thetighter skin causes fat to be squeezed out during the cooking tabadthyoapba sltnsiyoor moiety hasta nding [epee gppeedp nn ogre la aadpei ia aemo eato meeeute SrPpa relatwoe causeemesis e ii eemenaneeadS a ee eneeinnaninesSmeeenot i tirely dark because these birds of 3-Minu flight use more oxygen then chickens or turkeys. Proteins in Y process. 7 hi ite aan tr enter @ enwr Sd eas Soo @ Sk SotPLOSEOplesUipetepanneconse watealpoet Te pve emelnfeg lrallererclal nd Sandingwneeameceeaie Onttedby: Aaa Pramacacss. Mansfactondyar 8 Ca. a We a A eset ae use : one or , 3 Hours InThe Kitchen? : = FREQUENT rrr. IT’S PRILOSEC TIME WhenTaste Matters-GoWithThe Call. Company coming over? You've got enough worry without stressing aboutthe meal. Let Heavenly Ham do the cooking and you take the accolades. Present a mouthwatering, honey and spice glazed ham or boneless Perfect Turkey. Perfect party planning, by Heavenly Ham. 19500,agtieei{ 1 7194 So. UnionPark Ave I 1 io Nene. 1 pal _nttp://www.beaventyham.com i Leesaees. J ‘All information is strictlyconfidential. (We do not sellnames or information to others. Ta receiveyour rebete on PRRLOSEC 1. Covain proot of prescription tor PRILOSEC, ‘such as prescription label ov bag receipt dating 12/1 S8-0G/3100 (original os copy) ‘2. Obtain proof of purchase, such ashecash EE eeandl 3. Eachone iis relate corticate (rv! cf prescription AMD proot et (6exmrctape10 PRRLOREC Giles (8. tes 271 ‘warner Aatouned, i oa oe Peafei osteoeetepoWe enhSt Saameat ‘Tele cnt ee ReSsstaeeeee |