Goose, Roasted
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).
Prepare the goose by removing excess fat.
Roast
Place the goose in the oven and roast for 1.5 to 2 hours, depending on size.
Cover the breast with greased paper to protect it from overcooking.
Ensure the legs receive even heat for proper cooking.
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 its fat renders out during roasting.
- Greased paper
- Shields the breast from overcooking while the rest of the bird finishes.
The step that matters
Covering the breast with greased paper. Breast meat is lean and cooks faster than the legs and thighs. Covering it slows browning and drying, so it stays moist while the dark meat finishes cooking.
“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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