Michaelmas Goose Recipe

Michaelmas Goose picture

Summary

CuisineCourse
Method

Ingredients

 Goose10 Pound
 Goose giblets1 , cooked in salted water
 Cooked potato1 1⁄2 Pound
 Chopped onion1 Medium
 Diced salt bacon1⁄2 Cup (8 tbs)
 Goose liver1
 Chopped parsley1 Tablespoon
 Chopped sage1 Teaspoon

Directions

Mix all the stuffing ingredients together and season very highly, then put it into the body of the bird and secure the vent.
Put the bird into a roasting pan with 1 cup of the goose giblet stock.
Cover the bird with foil and roast in a hot oven (400° F. electric; gas regulo 5) for the first half-hour, then lower the heat to 350° F. electric; gas regulo 4 and cook for 20 minutes to the pound.
Baste at least twice during the cooking and add another cup of stock if it is running dry.
Remove the foil for the last 15 minutes to allow the skin to crisp up.
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