Roast Goose
Ingredients
Directions
Prepare
Weigh, dress, stuff, and truss the goose.
Place the goose on a rack in a roasting pan and season with salt and pepper.
Pour 1 cup of boiling water and 1 tablespoon of salt into the pan.
Roast
Cover tightly and cook for 1½ hours.
Pour off the fat that has collected in the pan.
Cook uncovered, basting frequently with boiling salted water.
Serve
Serve with apple sauce or spiced currants.
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 fat that renders out during roasting.
- Boiling water
- Creates steam in the covered pan and keeps the bird moist early in cooking.
The step that matters
Pouring off the fat before uncovered cooking. Goose carries a lot of fat under the skin that renders during roasting. Removing the pooled fat helps prevent greasy results and keeps the skin from stewing in it while it crisps.
“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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