Wine Basted Roast Goose Recipe
Wine Basted Roast Goose the name itself makes me go drool. I tried this recipe last week and it was an instant hit. You don’t require a battalion of ingredients to try this, just a handful and you are all set to prepare the Wine Basted Roast Goose.
Ingredients
1 goose (10 lb/5 kg) 1
1/2 lemon 1/2
salt and pepper
6 cups your favorite bread stuffing 1.5 mL
1/2 cup red wine, warmed 125 mL
Directions
Remove all loose fat from goose.
Remove neck, wing tips, gizzard, heart and liver; reserve for stock or soup.
Wipe goose inside and out with damp cloth; dry thoroughly.
Rub goose inside and out with lemon half, squeezing juice over bird as you work.
Sprinkle cavity lightly with salt and pepper.
Stuff neck cavity lightly with some of the stuffing; do not pack too firmly.
Fasten neck skin to body with skewer.
Stuff body cavity lightly with remaining stuffing.
Skewer or sew shut; tie legs and wings close to body.
With needle or skewer, prick skin all over bird to allow fat to escape during roasting.
Place goose, breast side down, on greased rack in shallow roasting pan.
Pour 2 cups (500 mL) boiling water over bird.
Roast, uncovered, in 400F (200C) oven 20 minutes.
Reduce heat to 325F (160C); roast 1 hour.
Pour off drippings from pan.
Baste goose with 1/4 cup (50 mL) of the warmed wine.
Turn goose over; prick again with needle.
Pour another 2 cups (500 mL) boiling water over goose.
Roast 1 hour.
Prick goose with needle again.
Pour off and discard drippings in pan.
Baste goose with remaining wine.
Roast 1 to 11/2 hours or until juices run clear when thigh is pierced with a skewer, and internal temperature registers 190F (90C) on meat thermometer.
Transfer goose to cutting board.
Cover loosely with foil; let stand 15 minutes before carving.
Remove neck, wing tips, gizzard, heart and liver; reserve for stock or soup.
Wipe goose inside and out with damp cloth; dry thoroughly.
Rub goose inside and out with lemon half, squeezing juice over bird as you work.
Sprinkle cavity lightly with salt and pepper.
Stuff neck cavity lightly with some of the stuffing; do not pack too firmly.
Fasten neck skin to body with skewer.
Stuff body cavity lightly with remaining stuffing.
Skewer or sew shut; tie legs and wings close to body.
With needle or skewer, prick skin all over bird to allow fat to escape during roasting.
Place goose, breast side down, on greased rack in shallow roasting pan.
Pour 2 cups (500 mL) boiling water over bird.
Roast, uncovered, in 400F (200C) oven 20 minutes.
Reduce heat to 325F (160C); roast 1 hour.
Pour off drippings from pan.
Baste goose with 1/4 cup (50 mL) of the warmed wine.
Turn goose over; prick again with needle.
Pour another 2 cups (500 mL) boiling water over goose.
Roast 1 hour.
Prick goose with needle again.
Pour off and discard drippings in pan.
Baste goose with remaining wine.
Roast 1 to 11/2 hours or until juices run clear when thigh is pierced with a skewer, and internal temperature registers 190F (90C) on meat thermometer.
Transfer goose to cutting board.
Cover loosely with foil; let stand 15 minutes before carving.
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