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.
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