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 your oven to 350°F (175°C).
Season the goose inside and out with salt and pepper.
Roast and serve
Roast the goose for 1.5 to 2 hours, or up to 3 hours for a very large goose.
To carve, turn the neck end towards you and slice the breast into long pieces from one wing to the other.
If there is no stuffing, pour a glass of port or claret into the body of the goose before serving.
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 rich meat and fat that renders during roasting.
- Port or claret
- Adds sweetness and acidity to the juices when poured into the body of the goose.
The step that matters
Roast for the full time. Goose is fatty and dense, so roasting until it is fully cooked through matters for safety and texture. A very large bird needs the longer end of the range, because heat must reach the thick meat near the bone before the skin and fat are properly rendered.
“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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