Name: Roast Goose Recipe
Total time: 125 min
Yield: 1
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Step-by-step detailed instructions and photos on roasting a goose. 

How to make Roast Goose Recipe

Hank Shaw

Crawler

Indian

<p>Step-by-step detailed instructions and photos on roasting a goose. </p>

Non Vegetarian

Juice of a lemon

Salt and pepper

Yellow onion,  peeled and chopped

Head Garlic

Madeira wine

Flour

Chicken Stock

Dried Thyme

To start, if the goose has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen goose, which is most likely the case, you will need to defrost it in the refrigerator for two days first.

step 1

While i have never found any instances of food poisoning from raw duck or goose, its best to handle the goose with common sense. Use a separate cutting board and utensils to avoid contaminating other foods. Wash your hands with soap frequently if for no other reason than because geese are fatty and you dont want to be walking around with greasy hands. Use paper towels to clean up.

step 2

Remove the neck and giblets (heart, gizzard, liver). Use them for making the gravy. You want to remove the last two joints of the wings, too, and use them for the gravy as well.

step 3

To do this, use a thin sharp knife a boning knife is ideal, or you could use a paring knife or fillet knife and cut across the side of the joint, severing the tendons. Bend the joint the opposite way it is supposed to go to break it. Cut the remaining skin and tendons. You should not need to cut bone at all.

step 4

Slice off the neck skin about a half inch in front of the body.

step 5

You also need to remove excess fat from the goose. You will want to save it goose fat is among the most delicious of all cooking fats, and it is far healthier than butter or lard.

step 6

First grab the fat inside the body cavity and put it in a bowl. Now slice off the wide belly flaps covering the body cavity; if you plan on stuffing the goose youd need these, but were not, so out they go. You also want to remove the popes nose, which is the gooses tail. All of this should go into a pot with a little water (about 12 cup) and put over low heat to render out.

step 7

You still need to give all that fat underneath the gooses skin somewhere to goif you dont, the skin will never fully crisp up. Ive found the best way to do this is to prick it with a clean needle. The technique is to stick the skin from an angle so you are not piercing the meat of the goose, just the skin. Do this all over the goose.

step 8

step 9

Rub the goose all over with the cut half of a lemon. Use both sides to get it good and coated. Put the halves inside the goose.

step 10

Sprinkle salt liberally all over the goose. Use more salt than you think you need; it helps crisp the skin and adds a lot to the flavor.

step 11

Slice off the top of a head of garlic and place it inside the goose.

step 12

Place the goose breast side up on a rack in a roasting pan and into the oven.

step 13

Meanwhile, start the gravy. Chop and brown all the giblets, wings and neck in some goose fat in a large pan. Sprinkle salt over them.

step 14

Add the chopped onion and stir to combine. When the onion gets a little browned, sprinkle the flour in the pot and stir to combine. Cook this over medium heat, stirring often, until it smells nuttyabout 5-10 minutes. Turn the heat up to high and add the madeira.

step 15

Let this boil furiously for a minute or two, then add the chicken stock and stir to combine. Add the dried thyme. Turn the gravy down to a bare simmer.

step 16

After the goose has cooked for 20 minutes, add any chunks of root veggies you might feel like using. I like a mix of potatoes, turnips, carrots and parsnips. Heres a tip:toss them in some rendered goose fat and salt them before placing in the bottom of the roasting pan.

step 17

You can also use this time as an opportunity to spoon out some of the goose fat that may be collecting in the bottom of the roasting pan. Put it in the pot with the rendering goose fat.

step 18

When youre done, put the goose back into the oven for another 20 minutes.

step 19

When a total of 40 minutes of cooking time has elapsed, test the temperature of the breast. You should have something between 130 and 140 degrees. If youre there, remove the goose but keep the oven on.

step 20

Now you need to carve off the whole breasts. Using a thin knifeagain, a boning knife is idealmake a slice where the breast meets the leg and another slice where the breast meets the wing.

step 21

Then slice along the keel bone, which separates the two halves of the breast. Go straight down and tap the point of the blade against the breastbone as you move the knife up toward the wishbone, then back toward the open body cavity.

step 22

Know that a goose has a deep keel and that the breastbone comes out wide at almost a right angle from it, so work your knife in short, gentle strokes out to free the whole side of the breast. Once you get near the wishbone, find it with the tip of your knife and carefully slice around it. Repeat on the other side.

step 23

step 24

Put the goose (minus the breasts) back into the oven. Let this cook for another 30 to 40 minutes.

step 25

Watch the goose gravy. If it gets too thick, add a little water.

step 26

After 30 minutes, probe the thickest part of the gooses thigh with a thermometer. Remove the goose when the temperature is between 165-170f. Check the root veggies, and if they are done, great. If not, keep them in the oven for the moment.

step 27

Remove the garlic from the goose. Tent the goose with foil and set aside.

step 28

Remove the garlic cloves from the husk and put the cloves into the simmering goose gravy. Let this cook for 5 minutes. Fish out the neck and wing pieces and pick off any bits and toss them into the gravy. Pour the gravy into a blender and pure it until completely smoothwork in batches to avoid the gravy spurting out of your blender. You want a thick gravy, so if it is too thick add water. If its too thin, dont worry, you can cook it down.

step 29

Return the gravy to the pot and put on low heat. Simmer it more if it is too thin.

step 30

Now get a large saut pan hot. Add some goose fat, and let that get hot over medium-high heat.

step 31

Take the goose breasts, which should be a lovely pink on the meat side, and pat them dry. Place them skin side down in the pan and sear the skin hard. You might need to press down on them a little to get good contact. Check after 3-4 minutes. You want a rich brown.

step 32

step 33

step 34

When it is ready, remove the breasts dont cook them on the meat side! and immediately salt the skin. Set aside, skin side up. Move the pan off the heat.

step 35

Carve off the legs and wings of the goose.

step 36

Get the pan hot again and sear the skin surfaces of the legs and wings. While this is searing, slice the breast (at an angle is nice) skin side up. Salt the legs and wings and serve with the root veggies.

step 37

Now remember:you have worked hard to get a good sear on your goose skin, so put your lovely gravy underneath the meat, not on top of the skin.

step 38

When you are finished with your goose, save the bones from the carcass to make goose stock, which is just like chicken stock, only with goose bones.

Roast Goose Recipe

ingredients serve

Ingredients for Roast Goose Recipe

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MacroNutrients

Fats

Vitamins & Minerals