Roast Goose Recipe
Ingredients
| Goose | 1 | |
| Potato Stuffing- as required | ||
| Flour- as required | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1.Start by preheating the oven to 325F degrees
2.Buy a young goose from the market and clean, singe, wash and pat dry it
MAKING
3.Place the goose and fill the cavity lightly with potato stuffing
4.Now skewer the opening or truss
5.On a uncovered roasting pan rack, place the skewers and roast in slow oven for 45 minutes
6.Remove from the oven, pour off the fat, season with salt and pepper, dredge with flour and return to the oven
7.When the flour is browned, pour 1 cup hot water into pan and baste goose often, dredging each time with a slight sifting of flour to absorb fat
8.Allow 20 minutes per pound for a young goose, and 25 minutes for older goose
9.Remove from pan, add 1 cup hot water to gravy and thicken, if necessary, with browned flour
SERVING
10.Serve with salads and vegetables
1.Start by preheating the oven to 325F degrees
2.Buy a young goose from the market and clean, singe, wash and pat dry it
MAKING
3.Place the goose and fill the cavity lightly with potato stuffing
4.Now skewer the opening or truss
5.On a uncovered roasting pan rack, place the skewers and roast in slow oven for 45 minutes
6.Remove from the oven, pour off the fat, season with salt and pepper, dredge with flour and return to the oven
7.When the flour is browned, pour 1 cup hot water into pan and baste goose often, dredging each time with a slight sifting of flour to absorb fat
8.Allow 20 minutes per pound for a young goose, and 25 minutes for older goose
9.Remove from pan, add 1 cup hot water to gravy and thicken, if necessary, with browned flour
SERVING
10.Serve with salads and vegetables
Chef
