An Absolutely Perfect Roast Goose!+ – a delicious recipe with goose. Easy to follow and perfect for any occasion.
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A frozen goose is perfectly adequate.
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Have thawed 24 to 48 hours before the meal (48 is better.)
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Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh.
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Fill a very large pot 23 full of water (pot should be large enough to almost accomodate the bird) and bring to a boil.
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Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
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Repeat the process (this time with the tail side down.)
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Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
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When you are ready to roast the bird, on the big day.
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Make your favorite stuffing.
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I made one in '94 that seemed to be well liked.
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The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
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Drained and chilled overnight.
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In the morning I added soaked, cut up dry shiitake mushrooms along with their soaking water with an egg beaten into it.
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A tablespoon of poultry seasoning, a sauteed onion, plenty of salt and freshly ground pepper.
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Now you salt and pepper the bird insdie and out, liberally.
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Preheat the oven to 325 degrees while you are stuffing and sewing up the bird.
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Place it in the oven in a roaster and on a rack on it's breast.
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For a 1213 lb.
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goose I needed a full 5 hours but this is quite a large bird.
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Just close the oven and let it stay, undisturbed for 1 1/2 hours.
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After this time, take it out of the oven.
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Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.)
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Turn the bird over on its back before you put it back in the oven.
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put it back in for another hour before you start checking for doneness.
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The recipe gave the best advice on checking for doneness, at this point, that I have ever seen.
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With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly.
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If it feels kind of squishy, like roast beef, it's done.
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Every bird is different so you must judge when it is done.
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When meat is done (be patient, it may take a while), raise the heat to 400F (200C).
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Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan.
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Put it back in the oven for 15 minutes to further crisp and brown the bird.
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Take it out and let it sit, uncovered for a half an hour.
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Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 23 cup of dry sherry and deglaze the pan with a wooden spoon.
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combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 10 pound goose up to 12 lb. goose either fresh or frozen and thawed.
Yes, An Absolutely Perfect Roast Goose!+ falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.