Roast Goose
Ingredients
Directions
Prepare
Parboil the goose for at least 2 hours.
Stuff the goose with seasoned mashed potatoes.
Roast
Roast the goose, basting often.
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, with rich fat that renders during cooking and keeps the meat moist.
- Seasoned mashed potatoes
- Fill the cavity, adding moisture and flavour to the inside of the bird as it cooks.
The step that matters
Parboil the goose for at least 2 hours. Parboiling melts much of the thick layer of fat under the skin before roasting. Without it, the fat stays trapped, so the skin may turn greasy and not crisp well.
“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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