Roast Goose
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash the goose several times in hot water.
Place the goose in a double roasting pan filled halfway with hot water and steam in the oven at 400°F (200°C) for 1 hour.
Remove from the oven and pour off all the water.
Rinse and wipe the goose to remove excess grease.
Stuff and roast
Stuff and season the goose as you would a turkey, or use onion dressing if desired.
Return the goose to the roasting pan with 1 tablespoon of coarse sea salt and 1 pint of boiling water.
Cook for 2 hours, turning to brown both sides, and baste occasionally.
Make gravy as you would for turkey.
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 bastes and browns the bird.
The step that matters
Pouring off the steaming water and removing excess grease. Goose carries a thick layer of fat under the skin. Draining the water and wiping the bird dry before roasting helps the fat render out and the skin crisp rather than stew.
“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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