Description
A comprehensive guide to preparing a perfectly roasted goose, highlighting essential cooking secrets and techniques.
Ingredients
- 1 whole goose (about 10-12 pounds)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 apples, quartered
- 1 onion, quartered
- 4 cloves garlic, crushed
- Fresh herbs (such as thyme and rosemary)
- 1 cup chicken broth
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the giblets from the goose and pat the skin dry with paper towels.
- Rub the salt and pepper all over the goose, including the cavity.
- Stuff the cavity with the quartered apples, onion, garlic, and fresh herbs.
- Place the goose on a roasting rack in a large roasting pan.
- Pour the chicken broth into the bottom of the pan.
- Roast the goose for about 2 to 2.5 hours, basting every 30 minutes.
- Check the internal temperature; it should reach 165°F (74°C).
- Let the goose rest for 20 minutes before carving.
Notes
- For extra crispy skin, consider pricking the skin with a fork before seasoning.
- Save the drippings for making gravy.
- Goose fat can be rendered and used for cooking other dishes.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: European