So you’re saying that it depends on how it’s prepared?
Yup. I have the largest farberware roasting pan with lifting rack. Wash the goose inside and out, slash the skin and pop in the oven at 400. Put a cup of water in the bottom to generate a tiny bit of steam, cover and roast for about 30 minutes. GO in with a turkey baster, and suction out the goose fat, add more water to the pan and ignore for another half an hour. Lather, rinse and repeat for another 2 hours. Reserve the goose fat for future cooking. Rendering out all the fat makes for a much less greasy meat, most people roast it without removing all the grease and sitting in a puddle of it. Slicing the skin lets it flow out as it renders and the skin gets nice and crispy. I prefer not to salt or pepper the goose so i can use the fat for cooking.
One fantastic dish you can make with goose fat is pommes landaise - half inch dice of prosciutto and potato sauted in goose fat with black pepper to taste. You can also make a confit of goose, duck or chicken leg. Single layer of legs, drumettes or whichever part of the bird you want to confit. Cover with a layer of goose fat. Cook gently at 250 degrees until all the water has been driven out of the meat - then place into a jar, top off with fat and pressure can. Medievally the fat was actually enough to preserve the meat.
I could eat (and have eaten) chicken three meals a day. It’s always been my favorite food. I had it twice today - sliced deli breast in a sandwich for lunch, breaded and fried cutlets for dinner. Yesterday I had more of the cutlets for dinner and chicken soup for lunch. The day before I had a different kind of chicken soup (and bought yet a third kind at the store). Tomorrow I’ll probably have more leftover chicken for lunch and tacos with ground chicken for dinner.
I swear, I hate it when a good setup is wasted.
I eat chicken a lot more often because it’s easier, but I do love turkey the most.
Duck! I cooked one up for the very first time for Christmas Eve dinner, and I don’t think I’ve ever enjoyed a poultry experience more. I’ve never had white meat from either turkey or chicken that wasn’t dry and utterly tasteless, and that’s when it’s cooked correctly. The duck had none of this.
My problem with poultry? It’s always done before I’m ready for it to be. I’ll be just starting to think about cooking my side dishes when the bird is starting to look all golden brown and tasty. And, naturally, there’ll be about an hour and a half left on the oven timer. WAIT, dammit, I’m not ready for you yet!
Turkey! My favorite main course since early childhood.
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Duck for me, with an honourary mention for the humble wood pigeon.
My favorite poultry was Boy, a Muscovy duck. They don’t quack, they purr. And wag their tails like dogs. He loved it when I would go out and sit on the deck – he would come waddling across the yard, purring and wagging his tail, and climb into my lap for some hand-fed treats and some head scratching.
But I do love roast duck, and duck eggs. Wondrous taste!
I went with chicken, too – mostly based on its versatility. Turkey’s awfully good, though; I took a frozen breast out of the freezer this morning to enjoy this weekend.
The few times I’ve had pheasant, I’ve really enjoyed it. Quail and dove are tasty, too.
It’s my understanding, too, that goose can be kind of greasy.
Turkey by a mile. We live five minutes away from Pounds Turkey Farm. They sell turkey in every form you could imagine. Whole birds, cutlets, ground meat, livers (mostly for the dogs), turkey sausage links, turkey ham loaves, turkey jerky, and dozens more.
ETA: last night I made turkey Marsala using turkey breast cutlets.
Duck. The king of poultry. I think I’m gonna make some tonight. Crispy duck at Tse Yang’s in NYC is one of the best meals I’ve ever had.
I was watching some crappy show or movie recently where one of the characters was trying to act high class and ordered the weirdest sounding thing on the menu, and it turned out it was pigeon. Anyone remember what that was?
Don’t know the show or movie, but “squab” is what pigeon often goes by on menus.
I dunno why no one in that thread bothered to mention that goose can be greasy 
As for me, my favorite vegetable: duck, the food supreme
Nothing like a drumstick of juicy southern-fried chicken!
I agree with Chefguy, ptarmigan is a wonderful treat. Tiny though, one needs a pan- full in order to feed a family, but so tasty.
Beore I stopped eating meat, if you left me alone with any type of cooked bird, in five seconds it would be nekkid.
Poultry skin is food of the goddesses.
I chose “something else” because I love squab. I don’t get to eat it very often, either. I like the breast roasted medium-rare and served with maybe a fruit sauce. It tastes a lot like foie gras.
My husband hates and despises it, and so I never cook it at home.