Roast Goose
Until the turkey took over, goose was a traditional Christmas dish. Make your holiday special this year with roast goose. Do not use this recipe if your goose is ten pounds or more, as the bird will end up dry and tough.
1 six-to-nine pound fresh goose
Salt
Black pepper
8 cups stuffing
Goose fat
1/2 cup water
3 cups chicken stock
2 tablespoons flour
Oven: 400/300 degrees
Prepare your favorite stuffing. Remove large pieces of fat from the goose cavity, and sprinkle the cavity with salt and pepper. Fill loosely with the stuffing.
Use skewers to close the cavity and tie the wings and drumsticks close to the body with string. Rub the bird with a piece of fat.
Place the goose in a roasting pan, and pour the water and a half-cup of stock over it. Roast for one hour at 400 degrees, then reduce temperature to 300 degrees. Baste about every 15-20 minutes. If necessary, add more liquid to the pan to keep the juices from drying out.
After a total of two hours roasting, the goose should be done. Test to see if the juices in the drumstick runs clear. If not, cook a little longer and test again.
Remove goose to a serving platter. Skim all but two tablespoons of fat from the pan. Add the flour to the pan and place over medium heat on the stove. Stir until the flour is browned but not burned. Add the remaining stock and stir quickly with a wooden spoon or whisk to prevent lumps.
Cook over high heat to reduce to desired consistency. Taste for seasoning, correct if necessary, and strain gravy into a sauce boat. Serves six or so, depending on size of bird.
1 six-to-nine pound fresh goose
Salt
Black pepper
8 cups stuffing
Goose fat
1/2 cup water
3 cups chicken stock
2 tablespoons flour
Oven: 400/300 degrees
Prepare your favorite stuffing. Remove large pieces of fat from the goose cavity, and sprinkle the cavity with salt and pepper. Fill loosely with the stuffing.
Use skewers to close the cavity and tie the wings and drumsticks close to the body with string. Rub the bird with a piece of fat.
Place the goose in a roasting pan, and pour the water and a half-cup of stock over it. Roast for one hour at 400 degrees, then reduce temperature to 300 degrees. Baste about every 15-20 minutes. If necessary, add more liquid to the pan to keep the juices from drying out.
After a total of two hours roasting, the goose should be done. Test to see if the juices in the drumstick runs clear. If not, cook a little longer and test again.
Remove goose to a serving platter. Skim all but two tablespoons of fat from the pan. Add the flour to the pan and place over medium heat on the stove. Stir until the flour is browned but not burned. Add the remaining stock and stir quickly with a wooden spoon or whisk to prevent lumps.
Cook over high heat to reduce to desired consistency. Taste for seasoning, correct if necessary, and strain gravy into a sauce boat. Serves six or so, depending on size of bird.
posted by Nightowl | 12/11/2006
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