Roast Goose
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat oven to 350°F (175°C).
Season the goose with salt.
In a pot, combine white wine and enough water or weak broth to fill it up.
Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes.
Strain the liquid and reserve it for basting the goose.
Roast
Roast the goose in the oven until fully cooked, basting occasionally with the reserved liquid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Goose
- Provides the main meat, which becomes tender and juicy as it cooks slowly in the oven.
- White wine
- Adds acidity and aroma to the basting liquid, flavouring the goose as it roasts.
The step that matters
Roast the goose until fully cooked, basting occasionally. Poultry must reach a safe internal temperature throughout. Basting with the reserved liquid keeps the surface moist during the long roast, though the record gives no internal temperature or total time to check doneness against.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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