roast goose recipe
FAT & STUFGEESE are known for being extremely fat birds. It’s important to puncture the skin of the goose before roasting. To do this, we used a metal brochette. However, a small knife or tip will work. This will ensure that the bird’s fat is melted as it roasts. To enhance the flavor of the meat, we filled the cavity with a mixture of onion, apple, herbs, and spices. Don’t try to make stuffing out of these ingredients. It will only serve as a sponge that absorbs all the fat.
GLAZE AND ROAST Crispy-skinned goose is our ultimate goal. We achieved this by coating it with a glaze made of honey, orange juice, and spices at regular intervals. To achieve crispy skin, you can baste the goose with its own rendered oil. The goose should be roasted for at least an hour at 325°F for the first time. This will allow the fat to melt. It is important to reduce the oven temperature to 275@F in the second and third hours to continue melting the fat. This will also result in tender meat and crisp skin.
TAKEN STOCK We made a rich poultry stock while the goose was being roasted. The rich, velvety stock can be used to make delicious soups or gravy.
COOK TIME AND SERVICE The goose was taken out of the oven once the meat thermometer read 66@C (or 150@F). The goose was then wrapped in tin foil, and allowed to rest for 45 minutes before carving. We carved at 70°C (or 160°F) temperature. We were pleased with the tenderness and moistness of the flesh. Serve as a holiday tradition.
Basic ingredients for roast goose recipe
- 1 9-pound goose
- One white onion, roughly chopped
- One apple, roughly chopped two tablespoons of fresh thyme, chopped
- Two tablespoons of fresh sage, chopped kosher salt,
- about two tablespoons black pepper,
- about one tablespoon
- For the glaze: one tablespoon of honey
- Half cup of fresh orange juice
- One teaspoon of ground cinnamon
- 1/4 teaspoon of cayenne pepper
How to make roast goose recipe
- For 48 hours before you prepare: Place a frozen goose in the refrigerator to defrost. Unwrap the goose the day before you plan to prepare it. Remove the neck, liver, and giblets from its cavity.
- Use a sharp knife to remove the wingtips. These parts can all be used to make goose stock.
- Dry the interior and exterior of your goose with paper towels. Sprinkle some kosher salt on the cavity. In a small bowl, combine onion, apple, and herbs. Place this mixture in the cavity of the goose. Use butcher’s string to tie the legs together. After salting the outside of your goose, place it on a stainless rack. Refrigerate it for 24 hours.
- Day of preparation: After the goose has been chilled, take it out of the fridge and let it come to room temperature for an hour. Preheat the oven to 325@F. Place the oven rack in the lower 1/3 position. Use a small knife or a metal brochette to gently puncture the skin of the goose. Be sure to only pierce the skin, not the meat. Transfer the goose to a wire rack placed in a metal roasting tray.
- Roast the goose for one hour in the oven. While the goose roasts, combine all the ingredients for glaze in a small bowl. Whisk together.
- Remove the goose from the oven after an hour. The temperature should be lowered to 275°F. Lift the goose and the rack carefully from the roasting pan. The fat should be poured into a large bowl. Place the goose and rack back in the oven. Bake the goose for 20 minutes, basting with the glaze.
- Continue roasting the goose for 2 more hours or until the meat thermometer registers 160 degrees F in the middle of the breast.
- Transfer the goose to a cutting board. Now Cover it loosely with foil and let it rest for 45 minutes. Enjoy this roast goose.