Roast Goose
Ingredients
Directions
Prepare
Pick, draw, singe, and wipe the goose.
Stuff the goose with stuffing as for roast duck.
Sprinkle the goose with a little salt.
Roast and serve
Baste frequently and skim off all the fat.
Strain the gravy and serve separately or on the dish.
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
- Its rich fat renders out during roasting, so the skin crisps and the bird needs regular skimming.
The step that matters
Baste frequently and skim off all the fat. Goose carries a large amount of fat that melts out as it roasts. Basting keeps the meat moist, while removing the rendered fat stops it pooling around the bird and making the skin greasy rather than crisp.
“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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