cateory: seasonal
Delicious Roast Goose
Reviews: 198
Ingredients:
-
Like duck, goose does not serve many people per pound.
But the rich, dense meat is enormously satisfying, and the
skin makes the effort worth it. If you plan on serving lots
of people, figure about six servings; you can easily stretch
it, though, with a few side dishes. One way to extend the
goose is to stuff it as you would a turkey, using any of the
stuffings
- 1 whole goose, 8 to 10 pounds, excess fat removed
- Salt and freshly ground black pepper
; stuffings with fruit are best with goose, because the acidity balances the fat nicely.
How to make
Delicious Roast Goose
Delicious Roast Goose
- Heat the oven to 350 F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Sprinkle the goose with salt and pepper and put it, breast side down, on a rack in a roasting pan.
- Put the roasting pan in the oven and roast the goose for 20 minutes, prick the exposed skin again, then roast until it begins to brown, about 20 minutes longer.
- Turn the goose breast side up, prick again, and baste with some of the accumulated pan juices (there will be plenty). Roast for another hour, pricking the skin and basting 2 or 3 times.
- Unless the goose is already very brown, raise the heat to 400°F and continue to roast until the meat is done, about another 30 minutes. At that point, all juices, including those from the center vent, should run clear, and the leg bone should wiggle a little in its socket.
- When the bird is done, an instant-read thermometer inserted into the thigh will measure about 165F. Carve as you would turkey and serve.
Comments for
Delicious Roast Goose
Delicious Roast Goose
You may also like:
seasonal
Grilled chili citrus turkey breast
Grilled chili citrus turkey breast
seasonal
Summer Squash and Herbs in Parchment
Summer Squash and Herbs in Parchment
No poll