Roast Goose Recipe
Ingredients
| 1 12- to 14-pound goose or 2 smaller geese, 6 to 7 pounds each | ||
| Water | 3 Cup (16 tbs) | |
| Onion | 1 Medium, sliced | |
| Carrot | 1 Large | |
| 1 celery stalk, including leaves | ||
| Salt | To Taste | |
| Whole peppercorns | 6 To taste | |
| 1 or 2 lemons, halved | ||
| Apple-Sage Dressing | ||
| Lemon-Red Currant Glaze | ||
| Rendered goose fat or butter | ||
| Butter | 1 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Tangerine baskets filled with chutney, frosted grapes and watercress sprigs (garnish) | ||
Directions
Remove neck and giblets from goose, reserving liver, and place in medium saucepan with water, onion, carrot, celery, salt to taste and peppercorns.
Bring to boil, then reduce heat and simmer 1 1/2 hours, or until giblets are tender.
Allow to cool, then chop.
Remove all excess fat from goose (render and reserve for future use if desired).
Rinse goose and pat dry.
Rub inside and out with lemon halves and sprinkle cavity with salt to taste.
Prepare Apple-Sage Dressing.
Preheat oven to 325°F.
Lightly stuff body and neck cavity of goose, being sure not to pack too firmly, since dressing will expand during cooking.
Place any extra dressing in casserole dish to be heated with goose during last hour of cooking.
Truss goose and skewer or sew opening.
Place breast side up on rack in large roasting pan and roast until thigh meat feels soft and joint moves easily, about 16 to 20 minutes per pound.
As goose cooks, remove rendered fat with bulb baster and set aside.
About 30 minutes before goose is done, paint with Lemon-Red Currant Glaze.
When goose is done, transfer to warm platter and let stand for 15 minutes.
Cut liver into 4 pieces and saute in small amount of reserved rendered fat or butter until browned on outside but still pink within.
Chop for use in gravy.
Skim fat from roasting pan, add giblet stock and bring to boil over direct heat, scraping to remove browned bits from bottom of pan.
Mix butter and flour together to form a paste and add to stock.
Season to taste with salt and pepper and stir in chopped giblets and liver.
Garnish platter with tangerine baskets filled with chutney, frosted grapes and sprigs of watercress.
Bring to boil, then reduce heat and simmer 1 1/2 hours, or until giblets are tender.
Allow to cool, then chop.
Remove all excess fat from goose (render and reserve for future use if desired).
Rinse goose and pat dry.
Rub inside and out with lemon halves and sprinkle cavity with salt to taste.
Prepare Apple-Sage Dressing.
Preheat oven to 325°F.
Lightly stuff body and neck cavity of goose, being sure not to pack too firmly, since dressing will expand during cooking.
Place any extra dressing in casserole dish to be heated with goose during last hour of cooking.
Truss goose and skewer or sew opening.
Place breast side up on rack in large roasting pan and roast until thigh meat feels soft and joint moves easily, about 16 to 20 minutes per pound.
As goose cooks, remove rendered fat with bulb baster and set aside.
About 30 minutes before goose is done, paint with Lemon-Red Currant Glaze.
When goose is done, transfer to warm platter and let stand for 15 minutes.
Cut liver into 4 pieces and saute in small amount of reserved rendered fat or butter until browned on outside but still pink within.
Chop for use in gravy.
Skim fat from roasting pan, add giblet stock and bring to boil over direct heat, scraping to remove browned bits from bottom of pan.
Mix butter and flour together to form a paste and add to stock.
Season to taste with salt and pepper and stir in chopped giblets and liver.
Garnish platter with tangerine baskets filled with chutney, frosted grapes and sprigs of watercress.
Chef
