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Roast Goose

Roast Goose is a whole goose seasoned with salt, pepper, and herbs, then roasted until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Thyme and rosemary match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,340 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Clean and prepare the goose, removing any excess fat.

  3. Season the inside and outside with salt, pepper, and herbs.

Roast

  1. Place the goose in a roasting pan and roast for about 2 hours, basting occasionally.

  2. Ensure the internal temperature reaches 165°F (74°C) before serving.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Thyme + rosemarytop 1% of all pairs
    Smell alikestrong
    Cooked together1,340 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + rosemarytop 4% of all pairs
    Smell alikestrong
    Cooked together2,324 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Goose
Provides the main meat and rendered fat that keeps the bird moist during roasting.
Herbs
Add aroma to the meat as it roasts.

The step that matters

Ensure the internal temperature reaches 165°F (74°C) before serving.. Poultry must reach a safe internal temperature throughout the thickest part of the meat, and checking with a thermometer is the reliable way to confirm it is fully cooked.

Swap the rosemary

How well each one fits the dish's main ingredients (pepper, thyme):

  1. Marjoramfits better
  2. Sagefits about as well
  3. Parsleyfits about as well
  4. Rosemarythe original

Fit is the average pairing score against pepper, thyme. Candidates are from the same food group and used in at least 100 recipes.

“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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