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Chickcharney Farm's Heritage Breed Pilgrim Christmas Goose (9 lb.)
Item:  chi-30-geese
Chickcharney Farm's Heritage Breed Pilgrim Christmas Goose (9 lb.)
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Chickcharney Farm's Heritage Breed Pilgrim Christmas Goose (9 lb.)

Chickcharney Farm is offering us SOY & GMO FREE American Buff(Heritage Breed) geese that are also high foraged, pharmaceutical free, petrochemical free and hand processed and packaged right on the farm. These birds enjoy a happy life complete with loads of bugs and micro-nutrients to munch on all day.

These birds will range in weight between 8-10 pounds and we are cutting them in half so you will receive one side - wing, breast, leg. These Geese can be made available FRESH or FROZEN. FRESH Geese will ONLY BE DELIVERED AND MUST BE PICKED UP ON TUESDAY BEFORE Christmas. These will be delivered on ICE and must go home with you before we close at 7pm that Tuesday.Frozen birds can be picked up anytime after Tuesday before Christmas until the week of January 5th. Please do not leave the birds here longer as we will not have enough freezer space to store them long term.

Slow Food Ark of Taste breeds.Eat them to save them!

Here is my very simple way to prepare goose. The main secret to cooking an amazing goose dish would be to take a fork and poke holes all over the skin of the bird to allow for the amazing fat to cook out while steaming the inside. It also helps to scrub the skin with lemon halves and inject the meat with your favorite herb paste (blend fresh herbs in lemon or lime juice and use culinary injector). I like to cook root veggies with the bird in this case to take full advantage of the amazing fats it has to offer. I evenly dice turnips, beets, onions and carrots using my Vidalia chopper. Then I place a roasting rack in my dutch oven and fill the bottom of the pan evenly with the roots that I salt to taste. I love garlic so I throw a bunch of coarsely chopped cloves in like sprinkles of love. This arrangement allows the bird to gently rest over the veggies and drip its medicinal fats all over them flavoring to perfection. Preheat oven to 300 degrees, roast for 45 minutes and then remove the duck. Increase oven temperature to 500 degrees and when the oven is piping hot put the duck back in until the duck is golden brown and crisp after about 15 minutes. Let it rest about 10 minutes before you carve it up to plate. I like to serve this with a side of raw micro greens to complete the meal.

We've all read Christmas stories that mention eating goose for Christmas dinner; it's a common theme in tales and Christmas movies. For most of us, our first introduction to the concept of a Christmas goose came from the famous Dickens story "A Christmas Carol," in which a roast goose was the centerpiece of the Cratchit family dinner. But why? What's special about goose that made it popular at Christmas? Do people still eat goose at Christmas? Could you?

Five Reasons to Cook a Goose for Christmas Dinner:

Goose meat tastes richer than turkey and is much more flavorful than chicken, the more commonly found cousins of this bird. The meat is said to offer better pairings with wine, which lends itself well to a holiday celebration.
They are known for their dark meat and the quality of their fat. Geese fat cooks at a lower temperature than turkey, which makes goose both easier to cook and easier to eat. As a result of the heavy fat content and the lower cooking temperature of that fat, goose meat tends to be so moist that it does not require sauce or gravy, unlike turkey or chicken. In addition, the cooking process for any animal typically toughens the meat, so if the dish calls for succulent and moist meat, a younger animal will be chosen. Geese grow into maturity at eight to nine months and are typically born in the spring. Therefore, if a goose is born on April 15th, it will reach its ideal maturity by mid-December, resulting in a bird that is at its prime for harvest and consumption at Christmas time.
All of these factors lead to an ideal treat for a special holiday meal.

How to Cook a Goose

Cook a Christmas Goose
Goose meat combines well with fruits coming into season in the fall and early winter such as – apples, pears, plums, and figs – all of which make great side dish additions or simply mixed into a stuffing. These colorful treats add to the visual festivity of this meal as well as serving as a delicious addition to the main course. The typical preparation for goose is roasted, like turkey, however the higher fat content and lower cooking temperature actually make this bird easier to prepare; the meat naturally holds more moisture and flavor, so basting is not as much of a concern. Goose is also best prepared at a lower cook point than chicken or turkey--the meat should be prepared to more of a medium or medium rare, as opposed to the full cooking that chicken and turkey require to preventing sickness.

The typical goose recipe calls for the bird to be roasted in a dish in the oven at 350 degrees Fahrenheit for 20 minutes per pound. Recipes vary, along with suggested stuffing's and seasonings. Your best bet is to search through your favorite cookbooks or recipe websites and find a recipe that matches your intended celebration, tastes, and nutritional requirements. Don't be intimidated by this new bird--if you can cook a turkey or chicken, you can cook a goose! Try this Delicious Roast Goose Recipe.

The Christmas Goose Rising in Popularity

Because it is simple to prepare, has great flavor, and it is steeped in tradition, geese are becoming more popular in the United States. A quick survey of popular internet cooking forums and websites will reveal that more and more Americans have made this old treat new again, much to our benefit since recipes and availability have increased with popularity.

You generally will not see goose offered at your local grocery store. Remember that because of their breeding season and speed of maturity, geese are not typically available for consumption until early winter, so don’t despair if you can’t find one in August because they are not ready. Return in December and you will find your holiday bird.

The Christmas Goose tradition of yesteryear is undergoing something of a revival in the United States. Its richness and complexity of its dark meat, the ease of preparation, and the uniqueness of this bird make it an attractive option. Are you ready to try something new and different? Perhaps this year is the year you break your tradition by trying goose for Christmas and reconnecting with what you saw in A Christmas Carol – a delicious, roast goose on Christmas Day.