Roast Goose
Ingredients
Directions
Prepare
Select a youthful goose, killed before the end of August.
Truss and stuff the goose like a duck.
Roast and serve
Roast the goose, basting frequently.
Serve with plenty of young green peas.
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 rendering fat bastes the bird and crisps the skin as it roasts.
- Stuffing
- Fills the cavity and adds savory flavor and moisture to the meat as the bird cooks.
- Young green peas
- Adds a sweet, fresh flavor and tender texture that contrasts with the rich meat.
The step that matters
Roast the goose, basting frequently. Goose skin holds a lot of fat that renders out during roasting. Frequent basting spreads that hot fat over the skin, which helps it brown and crisp while keeping the surface from drying out.
“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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