VPS.net’s 12 Days of Christmas – 6 Geese a-Laying

6 Geese a-Laying may seem like a bit of nonsense, but the actual meaning behind this verse is quite interesting.

It has been fun getting to know a little more about each of the twelve days of Christmas. I know I’ve learned a lot as I’ve gone through each day and examined the meaning behind each verse of “The Twelve Days of Christmas.” Whether you’re religious or not, it’s fascinating to learn more about a simple carol that we sing every year.
On the 6th day of Christmas my true love gave to me…6 Geese a-Laying. Once again we look to Catholic roots to find the “secret” meaning behind this day. According to Catholic tradition, the 6th day represents the 6 days of the creation. In today’s world, there are countless beliefs surrounding the beginning of our planet. This has always been a heated debate and I won’t even start to go into it. However, it is intriguing to think about how our beautiful planet might have been created.
Instead of delving too deep into religious beliefs, I decided to take this 6th day of Christmas elsewhere. For most people, “6 geese a-laying” refers to that graceful bird that we all see flying in a V formation. Geese have always been synonymous with Christmas. A plump roast goose is a yearly traditional food for many families; however, I’ve never cooked a goose. I decided to change that. I’m going to cook myself a goose.
Cooking a goose seems intimidating. Sure everyone can cook chicken, but a goose is not a chicken. It is much larger and has a lot more fat. Also, I’ve heard it’s acceptable to eat a goose that is a little more rare than chicken. If the goose is just a bit pink, don’t sweat it (I’m not responsible for salmonella, blame the internet if you get sick). Alright, maybe you should cook it thoroughly just in case.
Once you have your goose, you need to make the necessary preparations. An 8lb goose should feed about 5-7 people. Cooking a goose sounds very similar to cooking a turkey, which many of us did only a couple of weeks ago. First of all you’ll want to remove the neck, giblets, and wing tips. Be sure to save them to make some delicious goose gravy later on. Like I said before, goose is very fatty. You may want to slice off the hunks of fat that are really obvious. Don’t get carried away with removing every little piece; some of this fat will add flavor. Make sure to poke a few small holes in the underside of the goose as those juices are going to need to flow somewhere.
Now it’s time to season the bird. The seasonings you choose are entirely up to you, but lemon, salt, and garlic are a few good choices to begin with. Throw the goose in the oven at 325°F. After about 20 minutes, you may want to take the goose out and add fresh vegetables to the roasting pan. This will add a zesty flavor and give you a tasty side dish to go with the goose. Put the goose back in and let it cook for an additional 25 minutes. After 45 minutes in total, take the goose out and cut the breasts. The goose should still be pink as it still has a long ways to go. Put the goose back in for another 45 minutes, then check it again. By this point your goose should just about be done. Cook up your gravy with your leftover giblets and prepare your side dishes for your feast.
I am excited to try this recipe; I plan on trying to cook my own goose this weekend, and I’ll keep you all updated on how it goes in the next few posts. I’ll be referring to Simply Recipes for help. This looks like a great source because they include more intricate details and make it easy to understand.
As I mentioned in my last post, Christmas is a great time for eating unique food. Don’t be afraid to venture out and try something new this Christmas. Even if you’re not planning on cooking a goose, consider adding a new dish to your Christmas arsenal. This can be an adventure just as I’m sure my goose cooking experience will be. Just don’t go to a Chinese restaurant on Christmas for poultry. Watch here to find out why.
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