How to choose a goose for roasting: the right "specimen" is easy to identify by its paws
If you decide to serve a roast goose at the holiday table, you should be prepared for possible difficulties.
Because this bird has thick skin, heavy bones and a large amount of fat, the meat may not cook through or, on the contrary, it may turn out dry and tough, and sometimes acquire an unpleasant fatty taste.
Fortunately, if you approach the choice of the carcass thoroughly, all the above-mentioned troubles will not affect you, says Yulia Arkhipova, an expert of the online publication BelNovosti and a chef.
How to choose a goose
If you want to roast a bird without stuffing, you need to find a young one, about three months old. It will take you much less time to cook, and the meat will end up tender.
If your goal is to surprise those gathered with a stuffed goose, you should opt for a larger carcass of a six-month goose.
How to "figure out" the right bird?
If you have a young goose in front of you, its feet will be yellow and its membranes will be soft. The breastbone of such a goose will be flexible, like a chicken's, the fat will be white, and the skin will be light. An old bird is also given away by its feet - they are rough and have a reddish tint. Accordingly, the breastbone of such a goose is hard. The fat is yellowish, and the skin is dark.
If possible, purchase chilled poultry for roasting.
Signs of a quality product include a pleasant aroma, dry, spotless skin and elastic meat: if you press your finger on the carcass, it will return to its original shape.
In situations where there is no choice and only frozen geese are available for purchase, look for a carcass that is not encased in a thick crust of ice.
It is very good if it is sold in transparent packaging: this will make it easier for you to assess the quality of the product.
