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 any excess fat.
Cover the breast with greased paper to protect it during cooking.
Roast and serve
Roast the goose for 1.5 to 2 hours, depending on its size.
Ensure the heat is gradual for even cooking.
Serve with your choice of 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 out during roasting.
- Greased paper
- Shields the breast from direct heat so it cooks more gently.
The step that matters
Keep the heat gradual. Gentle, steady heat lets fat render and the meat cook evenly without drying or burning on the outside. Rushing with high heat can leave the outside overdone while the centre stays underdone.
“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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