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The goose has been perfectly created to make for the ideal Christmas feast. Geese are ready to be eaten twice a year. Once when they are young or "green" in the early summer and again when they are at their fattest and ripest toward the end of the year after having feasted on fallen corn. It also has the softest fat in its category of animal. The fat turns to liquid at degrees Fahrenheit compared to duck fat, which liquefies at degrees making it easier to cook and its fat easier to consume - try it on pancakes we're serious. They were thus used as the centerpiece at Michaelmas, a feast day celebrated during the Middle Ages, which fell on the winter solstice and honored the end of the harvest and the change in season.
Earlier than that roast goose was an offering to Odin and Thor in thanks for the harvest.
It was also ritually eaten in ancient Greek culture in order to insure the crops in the months to come. It was only natural for goose to become the roast of choice for the Christmas, which eventually took the place of other winter solstice festivities.A Very Dickens Christmas Dinner - Goose Over an Open Fire
For the American settlers, turkey took goose's place because that's what happened to be living on their new home soil and it too followed the same pattern of maturation. Here are some other fun facts about the majestic goose to chat about while you dine on its deliciously dark, rich meat:. Knowing what chatterboxes they are, they ensure, by thus constraining themselves, that they will not emit the sounds which would cause their enemies to discover them. She was holding the end of the spit in her beak; and by sticking out and pulling back her neck, produced the same effect as the use of an arm.
All she needed was to be given a drink from time to time. Have you ever dined on the glory of goose?
What's your preparation of choice? And have you ever seen a goose walk under an archway?
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The Christmas Goose