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An Absolutely Perfect Roast Goose!+

 
An Absolutely Perfect Roast Goose!+
5.0k

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

60

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

10 pound goose
up to 12 lb. goose either fresh or frozen and thawed

Directions

A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh.

Fill a very large pot ⅔ full of water (pot should be large enough to almost accomodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)

Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in '94 that seemed to be well liked.

The night before Thanksgiving I cooked 1½ cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry shiitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sautéed onion, plenty of salt and freshly ground pepper.

Now you salt and pepper the bird insdie and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird.

Place it in the oven in a roaster and on a rack on it's breast.

For a 12⅓ lb. goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1½ hours.

After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.)

Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness. The recipe gave the best advice on checking for doneness, at this point, that I have ever seen.

With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it's done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400℉ (200℃). Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan.

Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about ⅔ cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth.

 

* not incl. in nutrient facts

Reviews

almost 3 years

Hello Goose Lovers - if you're wondering where to purchase a whole goose, visit www.roastgoose.com to purchase a delicious goose to be delivered right to your door!

+10

over 8 years

This method worked great. It turned out exactly according to the directions. One of the guests had only had goose decades before and it wasn't a pleasant experience. He raved about this one though, not full of fat, just lovely dark rich meat. It went very well with a homemade cranberry sauce I also made.

+8

over 8 years

Love the crispy skin. Goose meat is very very rich. A little goes a long way.

+4

over 8 years

Love the crispy skin. Goose meat is very very rich. A little goes a long way.

+4

over 8 years

Love the crispy skin. Goose meat is very very rich. A little goes a long way.

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Comments

Scott
Pittsburgh, United States
 over 8 years ago

Used this recipe last year at Christmas and it turned out great. Very crispy skin. Be careful not to overcook, however. I think it may have been a little too dry. Could have come out 1/2 hour earlier I think.

Margaret
Dayton, Ohio
 over 8 years ago

The best way to make sure the bird is not overcooked would be to use a meat thermometer or instant read thermometer. Cook until 165 degrees F in the thickest part of the thigh. Using an 8 1/2 pound bird it took 2 to 2 1/2 hours to perfection.

jimmy
US
 over 8 years ago

This recipe looks great, I think I will make it instead of turkey. Good way to cook goose.

Helen
Northern Ontario Canada
 over 8 years ago

Thank you for this recipe, I have been looking for it for a long time. I plan to use it for New Years dinner. Again, thanks. Have a very Merry Christmas and an awsome New Year.

Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 60940% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 318mg 106%
Sodium 329mg 14%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 172g
Vitamin A 3% Vitamin C 45%
Calcium 5% Iron 54%
* based on a 2,000 calorie diet How is this calculated?

 

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