To 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
Prepare the goose by plucking feathers and removing any hair.
Season the inside and outside with coarse sea salt and pepper.
Stuff with herbs if desired.
Roast and serve
Roast in a preheated oven at 350°F (175°C) until fully cooked.
Let rest before carving and serving.
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
- Is the main protein, providing the meat and the rendered fat that bastes the bird as it roasts.
- Coarse sea salt
- Seasons the skin and meat, drawing out moisture that helps the skin crisp.
The step that matters
Let rest before carving and serving. Resting lets juices redistribute through the meat instead of running out when cut, keeping the meat moister. Cutting too early loses juices and dries the slices.
“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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