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 the oven to 350°F (175°C).
Truss the goose, ensuring the feet are removed and set aside with the giblets.
Stuff the goose with your chosen stuffing.
Roast and serve
Place the goose in a roasting pan and baste it regularly during cooking.
Roast until the skin is golden and the meat is cooked through.
Serve with young green peas and apple sauce.
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, whose fat renders and crisps the skin during roasting.
- Stuffing
- Adds moisture and flavour to the cavity while the bird cooks.
- Young green peas
- Add sweetness and a fresh, tender contrast to the rich roasted meat.
The step that matters
Roast until the skin is golden and the meat is cooked through. Goose has a thick layer of fat under the skin that must render slowly. Regular basting and enough roasting time help the fat drain away and the skin crisp, while the meat reaches a safe, fully cooked temperature.
“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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