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 your oven to 350°F (175°C).
Prepare the goose as you would a duck.
Roast
Place the goose in a roasting pan with a little water.
Cover the pan tightly and roast for 18 minutes per pound, basting frequently.
Remove the cover and let the goose brown for 30 minutes before serving.
Make the gravy
Thicken the gravy with a little browned flour and add chopped giblets if desired.
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 and rendered fat that keeps the bird moist and flavorful while roasting.
- Browned flour
- Thickens the pan juices into gravy, adding a toasty, nutty flavor.
The step that matters
Removing the cover to brown the goose. Roasting covered traps steam and keeps the skin pale and soft. Uncovering the pan lets dry heat crisp and brown the skin, so the cover must come off for the final stretch.
“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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