Roast Goose
Ingredients
Directions
Prepare
Parboil the goose by placing it in a pot of water to cover.
Simmer for 2 hours.
Roast and serve
Prepare your choice of dressing.
Roast the goose as you would a 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 protein and rich fat that bastes the meat as it cooks.
The step that matters
Parboil the goose. Simmering the goose in water before roasting renders some of its fat and tenderises the meat, so the skin can crisp in the oven without the bird becoming greasy.
“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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