The Poultry Keeper

Itsybitsy · Joined: 11 Feb 2006 Posts: 1356 Location: Leicestershire

Okay - so I was given 4 Canada's and a Grey Goose yesterday, I have re looked at my old thread on Canada's which was a bit of a joke. . . .

They are hanging complete in my shed at the moment & Jan came up with a recipe for cooking them but to confess I don't really fancy all that plucking, I'm going to do the Grey properly but thinking along the lines of just removing the breasts from the Canada's and slow cooking them . . .

Anybody????

Itsybitsy

Gilly C · Joined: 22 Jun 2006 Posts: 2478 Location: South Cumbria

You won't need to slow cook them they will be beautiful and tender the whole bird will only take maximum 30 mins in the oven but if doing whole bird you can still skin them remove feet they make the meat taste fishy, it should be cooked just like Duck Smile

enjoy

Itsybitsy · Joined: 11 Feb 2006 Posts: 1356 Location: Leicestershire

Thanks . . . Still can't decide whether to pluck or not Confused

it's not that I mind . . .but 5 and I've got 2 heavy days work Mon & Tues.

Itsybitsy

kated · Joined: 01 Nov 2006 Posts: 1843 Location: norfolk

Won't it depend on how old the birds are Itsy? If you have an old goose, short cooking times are not going to do it. Test by bending the beak, if it is bendable it's young, if not you may have to casserole.......

Itsybitsy · Joined: 11 Feb 2006 Posts: 1356 Location: Leicestershire

Thanks Kated (and Gilly)

Decided (due to lack of time) to just remove the breasts and yesterday I found a nice recipe for marinaded Canada Goose breast, I'll let you know how they turn out.

Itsybitsy

mojo · Posted: Wed Sep 05, 2007 9:28 pm Post subject:

next time try marinading in cranberry or blueberry juice and then use juice to make the sauce

Itsybitsy · Joined: 11 Feb 2006 Posts: 1356 Location: Leicestershire

I haven't started yet Mojo! so the next time will be the first time Laughing

But that sounds like a good idea - thanks

Itsybitsy