The boy terrorised him back, and then the goose and his friends brought him on a charming adventure across Sweden, during which the boy grew as a person, and the geese brought him home again.
It's hard for a modern person to realize how involved and difficult cooking was in the pre-industrial and new industrial eras. We have it so convenient now.
There was a write-up I read many years ago about how they used to get ready for Christmas. Basically spending weeks getting things ready to make the big meal - things we easily take for granted, like already ground spices. It was really interesting, but sadly I can't remember where I found it. If I find it I'll post the link. Good reading.
@Doom One of the upsides of historical reenactment like what's presented on this channel is that it helps us appreciate how easy we've got it. There's a lot of these types of organizations around, and they let people come in and do some hands-on stuff like this. I recommend checking them out, because they're a lot of fun, at least for history nerds such as myself.
“I don't know what to do!" cried Scrooge, laughing and crying in the same breath; and making a perfect Laocoön of himself with his stockings. "I am as light as a feather, I am as happy as an angel, I am as merry as a school-boy. I am as giddy as a drunken man. A merry Christmas to every-body! A happy New Year to all the world! Hallo here! Whoop! Hallo!” ― Charles Dickens, A Christmas Carol
My father immigrated to the US from Germany in the 1950s and insists that goose is traditional for Christmas. Merry Christmas to you, Ivy, and the rest of the family.
I cook a goose along with 2 ducks every year as a Christmas tradition. I marinate them over night in a mixture of apple juice with a cup of fresh orange juice, they’ve always turned out amazing. About 15 minutes after taking them from the oven I cover them lightly with orange marmalade.
“I love the gravy!” Said one of the Cratchitt children. “it’s just sage and onion.” said Mrs. Crachitt proudly! Always puts a smile of humility on my face. Merry Christmas during these tumultuous times in 2020. Thanks for the simplicity and grounding your site gives us all! God bless!
I know, i was laughing at that also for some reason. It was somewhat a bit of gross with the fluids dripping out and yet made me laugh as the onions dribbled out. I always feel a bit sad for the animals though.
Always wanted to try goose for Christmas since I saw the 1938 version of A Christmas Carol with Reginald Owen as Scrooge. Until then, I make do with Cornish game hens and Townsends
Brilliant! We used to have goose for most of our Christmas dinners when our Father was still with us. There's something about the smell of a goose cooking for dinner that really makes it smell like Christmas.
A tough day doing 21st century knee and hip total arthroplasties.....I love coming home to the 18th century OG. Thanks for the work you do John.....it’s a great vacation from our hectic life
I and my sister lived in north Carolina and geese were plentiful . We had them at Christmas what a wonderful memory. Our mom and dad let us roast marshmallows in the wood stove and watch March of the Wooden soldiers
Roasting a goose or duck in this manner is a difficult task to have the entire bird done without burning! Takes a watchful eye. Well done Jon!! Hip Hip Hoorah!
Hello long time fan first time ever commenting. Love this channel coming from a viking historical actor or edutainment viking and larper. We always need more people living and breathing history which from experience is hard to do. You make it almost look effortless. Just thanks again for everything you do on your channel.
This looks wonderful! Some of the best wild meat I've ever tasted was goose that had been roasted nicely. Our cook for the occasion had stuffed the body cavity with apples and onions and herbs. Fabulous flavor!
@@rosemcguinn5301 My grandmothers were great cooks. So was my mother, but she passed away when I was very young, so I don't remember. Most of my aunts were great cooks too. That's why I love cooking. Hope you have a Merry Christmas.
A period appropriate way to ensure your goose stays loose is by slowly buy steadily inject a mixture or suet and sack sprinkled with nutmeg. The chemical reaction not only prevents the goose from drying up but the resulting smells scare away unwanted relatives, nosy neighbors and in some cases, vegans. 😂 As always a treat to watch your videos. Thanks for the upload💖
Nottingham's Goose Fair drove the birds from Lincolnshire to market and sell, to fatten up for Christmas since records began - more than a 1000 years. Nowadays it's just a fair and goose is bought via shops etc. Very historic dinner around these parts. Happy Christmas from Nottingham, UK.
I would like to spend a day following you in your endeavors with the process from beginning to end of one of these videos. Your demeanor, knowledge and verse makes one feel as though authenticity is real.
This is fantastic method of cooking a goose and very clever using the string. We typically do a colonial Christmas meal every year. We use modern convenience of a rotisserie over my wood charcoal grill but the end result looks very much like this. Love it.
Did you buy that pineapple for your guests and family to eat, or are you just renting it for the day to impress your guests. I've read about pineapples in the 1700s selling for as much as 8000. dollars each in todays money. So some would rent them for the day to display. Your family would indeed be a lucky family. Have a Merry Christmas.
May sound crazy. But even still today exotic fruit is very expensive in certain areas. Try to buy a watermelon in Alaska in winter and see how much that costs! Not nearly the same but it is certainly amazing how even today fruit can demand such a price. I dont doubt they would rent them to display wealth without actually spending the money haha.
Interesting. That kind of helps explain the fun bit about pineapples in history for me - that pineapples were _so_ fashionable as a fruit they actually made it into fashion. Like those pineapple reticules (ladies' purses) from early 19th century. (Usually knitted I believe.)
Merry Christmas Jon and Company. Always was on my bucket list to have a Christmas Goose, Christmas Pudding, Onion Pie and Peanut soup and sippets. Have had all except the goose but working on it. Just a Charles Dickens type of holiday meal.
I tried a goose about 4 years ago and it didn't go well. I won't even talk about the amount of fat that came off it. Perhaps I should have done a different recipe, or over a fire instead of the oven. This seems much nicer than the one I did. Merry Christmas to you and all the employees and families of Townsends, and the fans of this channel!!
Thanks for the great idea! I usually roast mine in the oven, stuffed with citrus and apple and pear slices. But this one I want to try at our next church cookout, along the side of my venison hind quarter shank. Always best over an open fire!
This is a great sounding recipe. I can just imagine doing a goose on Christmas Eve as a traditional get together. Followed by a reading of Dickens' "A Christmas Carol" of course. Now I'm hungry! LOL!!
john flexing hard with that FINEAPPLE in the background. bad boy costs about as much as a good horse just to rent. one day im gonna get out out the farm and me a big city job, learn to read, get a trade, and maybe if dont get pneumonia by the time im 14 in 8 years, be rich enough to rent one of those FINEAPPLES
I am so excited for a goose cooking video! This past year we raise and sold geese for people to eat over the holidays. We were surprised by how many people wanted to buy a goose.
Merry Christmas to you too. I think that you have the best channel on TH-cam. Watching "living history" is just amazing. Thank you for sharing. Respect from Baltimore.
God, I just love you Jon! You have become a life saver in these VERY uncertain times. You've taken many of us right out of our reality - which is ugly right now - and back into a time that was truly respectful, decent and lovely despite its hardships - men and women working in harmony together with their environment and the distinct seasons and all the riches they had to offer. I'm ready to dive back into the 18th century and stay there! Those hardships seem light now in comparison to what we are enduring today - you have struck a nerve with people who harkin back to a simpler and more civil time in our history. Thank you again - watching these shows has been soothing and promising to me at this time. I want to build my own homestead!!!
8:16 The ghosts of gooses past fall from Jon's eye like a tear and disappear into his wrist. Perhaps it was a departed soul savoring the flavors and the aromas of the 18th century!
That goose looks really good. Full of nice aromatics and flavour. I saw videos where Native North Americans, like the Cree, would roast their goose in a similar manner, using string. The goose was suspended over an fire and cooked nicely. Thanks for all your great videos and live chats. Hope you have a Merry Christmas and a Happy New Year. Cheers!
Merry Christmas and happy New Year. Sad to watch you sit alone. Such a fine meal, in a beautiful setting, with some excellent teaching, would have been nice to top off with family. I wish you well, warm and loving people wrapped around all the good eats you prepare this Christmas. Texas
I hope you never stop making these you tube videos. Your channel has literally became my televsion .other then the history channel this is my favorite channel to watch .
Thank you for completing my holidays. Christmas goose is something I have always wanted to try to cook. Now. I am more confident than ever before. Merry Christmas to you and your staff.
Also best buchty. Which are in fact sweet (leavened dough with filling). (Allegedly. I've never done it with goose fat, but I have done it with pork lard - the nice home-processed-style kind - and that's good, too.)
Embden is your best meat goose for the price. Stuff 'em with apples, walnut and Vidalia onion, give that a try. Then just rub it all over with coarse salt and peppercorn. About 20 to 30 minutes per pound.
I wanted so badly to roast a goose for Christmas this year. Sadly, the only local shops that sell goose and duck charge astronomical prices. The lowest price goose still cost $75! Ah well, maybe next year! Haha! This looked wonderful! Thank you for this one especially! Love your channel. Please keep up the wonderful work and merry Christmas to all of you there!
Merry Christmas everyone! No matter if you family is tiny (like mine), your alone, or if you are surrounded by the people you love, I wish you a plentiful holiday. I sincerely hope that you guys take care of yourselves. mentally, and physically. Here is to 2020!
Looks delicious! I've had goose once for Christmas during the year I spent in Germany. Some of my best memories, and very different to the typical Christmas we have in Australia. Cheers John!
@SeriousName I'm using our homemade fire pit, and I figured out a baffle system that drains the oil out side of the pit and prevents the flames from having direct contact with the bird. That way you can turn your back on it and not worry.
This is a wonderful video made even better with enhancing musical accompaniment, great editing, and your wonderful, enthusiastic narration. Beautifully done!
As a child we would have goose for Christmas. My dad would stuff it with onions and apple. We would have sweet & sour red cabbage and a fried caramelized small potatoes. That was what they had in Denmark where he was born. Thanks for the memories!
I love Christmas Goose! I'm so glad you featured this. You said you got a slow cook on this. That's the best - low and slow will render a wonderfully tender bird. A couple of hints: Salt the outside of the goose well, and prick it all over with a fork to encourage the fat to drip. That will give it a crispy skin that Mrs. Cratchit would be proud of. Also, the size of your bird makes me think of a Chinese (white) breed goose (am I right?). I prefer the larger French Toulouse (gray) breed. They are so heavy that their bellies almost drag on the ground.
Great christmas goose video. A great method to remove small pin feathers and down is to use gulf wax in a pot of boiling water. For a goose melt about 2 blocks of gulf wax into a large pot of water (deep enough to completely submerge bird). After removing most of the big feathers from the bird dip the bird into the boiling water/wax pot for about 5 seconds(no longer or you risk cooking bird). Remove bird and place into an ice bath. The wax creates a shell on the bird that can be peeled off removing all leftover feathers leaving the bird perfectly plucked.
I did a goose years ago in a conventional modern oven, and while tasty, I agree, there is surprisingly little meat given the size of the bird to start with. Merry Christmas John & Co !!!
One thing i'll say about goose is that given how fatty it is it does tend to make an excellent gravy, very rich and flavorful. Much more so than a turkey or chicken
Merry Christmas to the best community on TH-cam!
And Got Jul to all of you
Love your videos! Keep up the good work.
Merry Christmas to you too! We'll be trying a White Pot for the first time for our Christmas dinner dessert! :)
And to you, too.
Merry Christmas!
This dude is in a groove. He just slides in and out of the past and present without so much as a hiccup in the space time continuum.
Don't feel bad for that goose, it terrorized a poor little boy with glasses and stole the bell from the model village cathedral.
Alexander Roderick I was waiting for an Untitled reference in the comments. Thank you, well done.
The boy terrorised him back, and then the goose and his friends brought him on a charming adventure across Sweden, during which the boy grew as a person, and the geese brought him home again.
@@mugglesarecooltoo Nils Holgersson :)
@@coolenaam Yep. :)
I don't know why I laughed so hard 😂
It's hard for a modern person to realize how involved and difficult cooking was in the pre-industrial and new industrial eras. We have it so convenient now.
There was a write-up I read many years ago about how they used to get ready for Christmas. Basically spending weeks getting things ready to make the big meal - things we easily take for granted, like already ground spices. It was really interesting, but sadly I can't remember where I found it. If I find it I'll post the link. Good reading.
It is amazing how much free time we have now...Our ancestors would be amazed by how little work we do.
@Doom One of the upsides of historical reenactment like what's presented on this channel is that it helps us appreciate how easy we've got it. There's a lot of these types of organizations around, and they let people come in and do some hands-on stuff like this. I recommend checking them out, because they're a lot of fun, at least for history nerds such as myself.
Haha our microwave broke and I had to show my kids how to reheat pizza in the oven.
The only thing I agree with, modern world wise, is the ease of acquiring ingredients and not having to pluck feathers.
“I don't know what to do!" cried Scrooge, laughing and crying in the same breath; and making a perfect Laocoön of himself with his stockings. "I am as light as a feather, I am as happy as an angel, I am as merry as a school-boy. I am as giddy as a drunken man. A merry Christmas to every-body! A happy New Year to all the world! Hallo here! Whoop! Hallo!”
― Charles Dickens, A Christmas Carol
My favorite part..
A second chance at life is recognised.😁
My father immigrated to the US from Germany in the 1950s and insists that goose is traditional for Christmas. Merry Christmas to you, Ivy, and the rest of the family.
I've never cooked a goose, but I've cooked a duck for Christmas for the past couples of years. Duck is underrated.
I require lasagna Jon, but the goose shall suffice for now.
- Garfield the cat
goose lasagna sounds amazing
Lasagna is still only in Italy at this point. Probably didn’t include tomatoes.
@@BassPlayer60134 Early lasagne recipes I've read contain sugar and crushed walnuts. I tried it. It's not so good, lol.
@@deathsheadknight2137 Where are the taco shells
I find it funny how lovecraftian horror has made it into the comments section.
Wow he has a pineapple in the background he is so fashionable ms crocombe would be pleased
Hahahaha Love Mrs. C.
The pineapple was hired from the grocery store, it must be returned before they close.
Gee. This concept sounds ridiculous in this day and age.
Also pomegranates. Not very accurate for the average person over 200 years ago.
People still rent a big screen tv just for the superbowl.
Such OPULENCE
I cook a goose along with 2 ducks every year as a Christmas tradition. I marinate them over night in a mixture of apple juice with a cup of fresh orange juice, they’ve always turned out amazing. About 15 minutes after taking them from the oven I cover them lightly with orange marmalade.
That sounds great I’m gonna have to give it a try.
Is it easy to find a goose where you live? Sometimes I can duck never goose
The citrus helps cut the grease AND tenderize the meat
@@sarahcrews2544 often at the farmers' market...but they're big. Usually double the size of any duck definitely bigger than a turkey
As much I harp on citrus, pineapple is a fabulous accompaniment too!
I just can’t help but laugh as he’s jigglin’ the goose around and the onions are falling out of the neck hole 😂😂😂😂
I love this channel!
“I love the gravy!” Said one of the Cratchitt children.
“it’s just sage and onion.” said Mrs. Crachitt proudly!
Always puts a smile of humility on my face. Merry Christmas during these tumultuous times in 2020. Thanks for the simplicity and grounding your site gives us all! God bless!
Well the French do make a big deal about their onion soup, so why not onion gravy?😁
The onions are falling from his head hole, that's so sad but also so funny XD
I was laughing. Quit picking up the bird. Everything he spent time putting was falling out faster. I'd like to try one though.
🤣😂. I caught that also!!
I know, i was laughing at that also for some reason. It was somewhat a bit of gross with the fluids dripping out and yet made me laugh as the onions dribbled out.
I always feel a bit sad for the animals though.
To me, goose is the roast beef of poultry.
More like a Potroast, but yes.
And chicken is the chicken of poultry
Billy Jackson seeing as how roast beef is made from the best cut of beef, I’d say that’s a safe bet.
Your goose is cooked, Jon.
He even stuck a fork in it.
*Groans* That bad pun fell down dead.
@@chrisnemec5644 As bad as it was it didnt stop your anime girl avatar from liking your own comment.
@@chrisnemec5644 😉😉😜👏😮🥳🤯
PickelJars ForHillary your username and bad pun are an indication of what you might be a little obsessed with...
"God bless us, every one!"
Always wanted to try goose for Christmas since I saw the 1938 version of A Christmas Carol with Reginald Owen as Scrooge. Until then, I make do with Cornish game hens and Townsends
The 1938 version was the one I always saw on TV as a child in the early 1950's. How I wanted to try Goose!
Brilliant! We used to have goose for most of our Christmas dinners when our Father was still with us. There's something about the smell of a goose cooking for dinner that really makes it smell like Christmas.
Goooooooose. Yum. Duck duck even better. Your love for history shows. What a wonderful passion .
Nutmeg roasting over an open fire.
Queen Caroline (consort of King George II) is said to have remarked: "Goose is an unsatisfactory bird; too big for one and not enough for two".
RAKE IN THE LAKE
A tough day doing 21st century knee and hip total arthroplasties.....I love coming home to the 18th century OG. Thanks for the work you do John.....it’s a great vacation from our hectic life
Omg I'm soo happy... I have legit always wanted to have Christmas goose over a fire. This video is a Christmas miracle!!! :)
I and my sister lived in north Carolina and geese were plentiful . We had them at Christmas what a wonderful memory. Our mom and dad let us roast marshmallows in the wood stove and watch March of the Wooden soldiers
Roasting a goose or duck in this manner is a difficult task to have the entire bird done without burning! Takes a watchful eye. Well done Jon!! Hip Hip Hoorah!
Hello long time fan first time ever commenting. Love this channel coming from a viking historical actor or edutainment viking and larper. We always need more people living and breathing history which from experience is hard to do. You make it almost look effortless. Just thanks again for everything you do on your channel.
Had me convinced at "buttered itself".
His reaction to trying the finished dishes is so enthusiastic and real, I feel like I could taste it too. I've always wanted to try goose.
Written text: Goose
Me, reading said text: heh, goofe
ok
Yo, that goose is kinda shady. I don’t know if I truss it.
Not sure, appeared to be stuffed though.
It dressed well at least.
🤭🤣🤣
It probably did run afowl of the law before it was plucked.
[Sternly] You may all leave the room.
This looks wonderful! Some of the best wild meat I've ever tasted was goose that had been roasted nicely. Our cook for the occasion had stuffed the body cavity with apples and onions and herbs. Fabulous flavor!
Apples do not agree with me. I made poultry with citrus, (orange) before and it was great.
@@dwaynewladyka577 I think both ways work for poultry! And you're making me extra hungry! Lolz
@@rosemcguinn5301 My grandmothers were great cooks. So was my mother, but she passed away when I was very young, so I don't remember. Most of my aunts were great cooks too. That's why I love cooking. Hope you have a Merry Christmas.
@@dwaynewladyka577 And a very Merry Christmas to you and yours, friend! :)
I quarter an orange and add it into the cavity, too, when I roast goose. It adds to the flavor of the gravy…
A period appropriate way to ensure your goose stays loose is by slowly buy steadily inject a mixture or suet and sack sprinkled with nutmeg.
The chemical reaction not only prevents the goose from drying up but the resulting smells scare away unwanted relatives, nosy neighbors and in some cases, vegans. 😂
As always a treat to watch your videos. Thanks for the upload💖
Nottingham's Goose Fair drove the birds from Lincolnshire to market and sell, to fatten up for Christmas since records began - more than a 1000 years. Nowadays it's just a fair and goose is bought via shops etc. Very historic dinner around these parts. Happy Christmas from Nottingham, UK.
Duck duck, goose. Merry Christmas to all and Happy New Year
Merry Christmas,greetings from Belgium
I would like to spend a day following you in your endeavors with the process from beginning to end of one of these videos. Your demeanor, knowledge and verse makes one feel as though authenticity is real.
With goose, everyone wants a portion of that crispy skin! Looks wonderful! Merry Christmas!
It always sucks watching the videos knowing i cant eat it at the end :/
You always can when you make it. :)
I live in Salem Oregon. theres Geese everywhere.. coincidentally, they arent protected.. Dinner!!!
This is fantastic method of cooking a goose and very clever using the string. We typically do a colonial Christmas meal every year. We use modern convenience of a rotisserie over my wood charcoal grill but the end result looks very much like this. Love it.
Did you buy that pineapple for your guests and family to eat, or are you just renting it for the day to impress your guests.
I've read about pineapples in the 1700s selling for as much as 8000. dollars each in todays money. So some would rent them for the day to display.
Your family would indeed be a lucky family.
Have a Merry Christmas.
May sound crazy. But even still today exotic fruit is very expensive in certain areas. Try to buy a watermelon in Alaska in winter and see how much that costs! Not nearly the same but it is certainly amazing how even today fruit can demand such a price. I dont doubt they would rent them to display wealth without actually spending the money haha.
@@Luckingsworth I guess today we should be thankful we have plastic fruit to display and use for center displays. Have a Merry Christmas.
Interesting. That kind of helps explain the fun bit about pineapples in history for me - that pineapples were _so_ fashionable as a fruit they actually made it into fashion. Like those pineapple reticules (ladies' purses) from early 19th century. (Usually knitted I believe.)
@@Luckingsworth For that matter, buy non-tropical fruit in Hawaii any time of year. So much more expensive than in the mainland US.
@@beth12svist The pineapple was also a popular motif in carved furniture in the 18th C as a symbol of hospitality and wealth.
Merry Christmas Jon and Company. Always was on my bucket list to have a Christmas Goose, Christmas Pudding, Onion Pie and Peanut soup and sippets. Have had all except the goose but working on it. Just a Charles Dickens type of holiday meal.
Merry Christmas to all of you!
And a wonderful new year to you !
Merry Christmas to all from North Manchester!!
I tried a goose about 4 years ago and it didn't go well. I won't even talk about the amount of fat that came off it. Perhaps I should have done a different recipe, or over a fire instead of the oven. This seems much nicer than the one I did. Merry Christmas to you and all the employees and families of Townsends, and the fans of this channel!!
Goose most definitely should be cooked on a rack so as to let the fat drip away, it makes a huge difference in the flavor.
We usualy drain the fat mid way and let it crisp. Try it again its great tasting meat.
Don't give up, James
That fat is wonderful for cooking. Crepes cooked in goose fat are wonderful. So are roast potatoes.
Thanks for the great idea! I usually roast mine in the oven, stuffed with citrus and apple and pear slices.
But this one I want to try at our next church cookout, along the side of my venison hind quarter shank. Always best over an open fire!
This is a great sounding recipe. I can just imagine doing a goose on Christmas Eve as a traditional get together. Followed by a reading of Dickens' "A Christmas Carol" of course. Now I'm hungry! LOL!!
This show is sweeter than ever!
My grandma used to roast a goose and a couple of ducks for Christmas Dinner every year. So delicious!
The open fire makes all the difference. Nothing can substitute that flavour.
Thank you, sir!
john flexing hard with that FINEAPPLE in the background. bad boy costs about as much as a good horse just to rent. one day im gonna get out out the farm and me a big city job, learn to read, get a trade, and maybe if dont get pneumonia by the time im 14 in 8 years, be rich enough to rent one of those FINEAPPLES
I am so excited for a goose cooking video! This past year we raise and sold geese for people to eat over the holidays. We were surprised by how many people wanted to buy a goose.
Marry Christmas to all you Colonial Folks.🎄
Love your show, it’s good to turn down the noise of this world and watch what it was like years ago. Thanks so much for doing your show!
Merry Christmas to everyone at Townsends!
Merry Christmas to you too. I think that you have the best channel on TH-cam. Watching "living history" is just amazing. Thank you for sharing. Respect from Baltimore.
Am I the only one who watches TownSends and thinks, ‘Hurry up and start cooking; I’m hungry!’ 😂 😆
God, I just love you Jon! You have become a life saver in these VERY uncertain times. You've taken many of us right out of our reality - which is ugly right now - and back into a time that was truly respectful, decent and lovely despite its hardships - men and women working in harmony together with their environment and the distinct seasons and all the riches they had to offer. I'm ready to dive back into the 18th century and stay there! Those hardships seem light now in comparison to what we are enduring today - you have struck a nerve with people who harkin back to a simpler and more civil time in our history. Thank you again - watching these shows has been soothing and promising to me at this time. I want to build my own homestead!!!
Merry Christmas thanks for the work
8:16 The ghosts of gooses past fall from Jon's eye like a tear and disappear into his wrist. Perhaps it was a departed soul savoring the flavors and the aromas of the 18th century!
I was looking in the comments to see if anyone else saw that.
That goose looks really good. Full of nice aromatics and flavour. I saw videos where Native North Americans, like the Cree, would roast their goose in a similar manner, using string. The goose was suspended over an fire and cooked nicely. Thanks for all your great videos and live chats. Hope you have a Merry Christmas and a Happy New Year. Cheers!
Merry Christmas and happy New Year. Sad to watch you sit alone. Such a fine meal, in a beautiful setting, with some excellent teaching, would have been nice to top off with family. I wish you well, warm and loving people wrapped around all the good eats you prepare this Christmas. Texas
Merry Christmas Townsends
I forgot about this channel. It's just so wholesome to watch
Lovely, we eat often goose during festivals in Germany
I hope you never stop making these you tube videos. Your channel has literally became my televsion .other then the history channel this is my favorite channel to watch .
That looks totally yum. My nana used to have that when I was a young ' un. Haven't seen a goose at table since. I guess they've gone out of fashion
Thank you for completing my holidays. Christmas goose is something I have always wanted to try to cook. Now. I am more confident than ever before. Merry Christmas to you and your staff.
Goose fat makes the best roast potatoes!! They sell jars of it in Europe.
Also best buchty. Which are in fact sweet (leavened dough with filling).
(Allegedly. I've never done it with goose fat, but I have done it with pork lard - the nice home-processed-style kind - and that's good, too.)
To me this is the best channel on youtube. Keep it coming, Townsends.
Embden is your best meat goose for the price. Stuff 'em with apples, walnut and Vidalia onion, give that a try. Then just rub it all over with coarse salt and peppercorn. About 20 to 30 minutes per pound.
You never cease to amaze👍 great job Sir, thank you for the content you all provide.
I wanted so badly to roast a goose for Christmas this year. Sadly, the only local shops that sell goose and duck charge astronomical prices. The lowest price goose still cost $75! Ah well, maybe next year! Haha! This looked wonderful! Thank you for this one especially! Love your channel. Please keep up the wonderful work and merry Christmas to all of you there!
Someone else said in his area, prices are discounted by 70% after Christmas. So you might still be able to enjoy a New Year's feast of goose.
Another lovely recipe demonstration. May your Christmas be merry and bright.
Merry Christmas Jon!!!!!
Merry Christmas everyone! No matter if you family is tiny (like mine), your alone, or if you are surrounded by the people you love, I wish you a plentiful holiday. I sincerely hope that you guys take care of yourselves. mentally, and physically. Here is to 2020!
I feel peronally attacked by this.
Ohhh no
Thankyou very much for a lovely channel and Season's Greetings from Cumbria in England.
Keep up the great work mate!
I love how you show the nitty gritty difficulties of cooking over a fire.
Its nice to hear people say Merry Christmas
And Merry Christmas to you!
Fantastic video man your channel is really a light in my life thank you for your presence
Merry Christmas!
Looks delicious! I've had goose once for Christmas during the year I spent in Germany. Some of my best memories, and very different to the typical Christmas we have in Australia.
Cheers John!
Just a word of warning: fire roasting a goose or duck is a little like trying to fire roast a can of gasoline.
😬
I'll keep that in mind
Figure out a way to keep it from bursting into flames, and its totally worth it. It's so tasty. Duck loves smoke!
@SeriousName I'm using our homemade fire pit, and I figured out a baffle system that drains the oil out side of the pit and prevents the flames from having direct contact with the bird. That way you can turn your back on it and not worry.
Looks to be using indirect heat. Probably reduces the likelihood of flames.
This is a wonderful video made even better with enhancing musical accompaniment, great editing, and your wonderful, enthusiastic narration. Beautifully done!
Merry Christmas ♡
As a child we would have goose for Christmas. My dad would stuff it with onions and apple. We would have sweet & sour red cabbage and a fried caramelized small potatoes. That was what they had in Denmark where he was born. Thanks for the memories!
"Tell me Spirit...what will become of Tiny Tim?"
This was a nice break from all my chores. Looking forward to trying some cooking in my fireplace this winter.
I love Christmas Goose! I'm so glad you featured this. You said you got a slow cook on this. That's the best - low and slow will render a wonderfully tender bird. A couple of hints: Salt the outside of the goose well, and prick it all over with a fork to encourage the fat to drip. That will give it a crispy skin that Mrs. Cratchit would be proud of. Also, the size of your bird makes me think of a Chinese (white) breed goose (am I right?). I prefer the larger French Toulouse (gray) breed. They are so heavy that their bellies almost drag on the ground.
Great christmas goose video. A great method to remove small pin feathers and down is to use gulf wax in a pot of boiling water. For a goose melt about 2 blocks of gulf wax into a large pot of water (deep enough to completely submerge bird). After removing most of the big feathers from the bird dip the bird into the boiling water/wax pot for about 5 seconds(no longer or you risk cooking bird). Remove bird and place into an ice bath. The wax creates a shell on the bird that can be peeled off removing all leftover feathers leaving the bird perfectly plucked.
God bless us, everyone...
-- Tiny Tim
I did a goose years ago in a conventional modern oven, and while tasty, I agree, there is surprisingly little meat given the size of the bird to start with.
Merry Christmas John & Co !!!
*"A goose is a silly bird: too much for one, but not enough for two."* - Anon
One thing i'll say about goose is that given how fatty it is it does tend to make an excellent gravy, very rich and flavorful. Much more so than a turkey or chicken
It's also great for frying eggs in!
@@kck9742 It's also good for roasting potatoes in.
@@dwaynewladyka577 Potatoes are glorious in any form, as long as they're cooked! :-) Merry Christmas, Dwayne!
Grey Lag Goose is native to my country and was the traditional Christmas meal celebration!Greetings from England.
Love goose or duck. Great video a👍
Even when I've eaten and not hungry, the food videos always make me hungry again!! Merry Christmas!!
Always wanted to try a goose for Christmas thanks for sharing this.
~*°🎄Merry Christmas⛄°*~
🍷Cheers!🌟
What a wonderful Christmas Goose, thank you for showing us how it is done. Merry Christmas to you and yours, from me and mine.