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Roasted Goose

Roasted Goose

As they say, there is a first time for everything, and such it is on this occasion of preparing a Roasted Goose over the holiday season.

There is also the old Chinese Proverb that everything is not as it seems, though sometimes it can be.

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Reasons for having never before prepared a Roasted Goose include considerations, one being, that like the Cratchit family in “A Christmas Carol,” the dining toast might infer being a stingy host due to lack of ample provision, despite its incredibly delectable flavor and golden browned crispy topped skin. Following removal of two plump, juicy legs, Roasted Goose portions don’t quite measure to an ample bounty of plated sliced fowl meat. My after thought for not missing out on this delightful dining experience in the future included procuring a larger, 10 pound goose with the idea of holiday season preparation for a more intimate occasion of  perhaps just 2-4 diners.

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Another reason for never having prior prepared a Roasted Goose was the fear of grease splattering everywhere, in uncontrollable amounts, which turned out to be like an unfounded rumor, nothing as it seemed. Armed with 2 cans of oven cleaner set for the following day, it wasn’t nearly as excessive as I’d heard, and um, sans the urgency, though a little embarrassing to admit, I’ve still not gotten around to the oven cleaning, and at least one of those cans is already in the far back of the cabinet.

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A pleasant solution to the potential grease splattering challenge was avoided simply using a deep roasting pan with a rack insert which effectively collected drippings of luscious goose fat rendered straight to the bottom of the pan. The technique generally calls for a light scoring all about the goose, or very light knife indentations before roasting. Thinking I was ever so clever, I instead used the sharp needle tip of an injection bottle pulled from the kitchen drawer whose main purpose involves injecting juice flavorings insuring moisture, such as when cooking a whole pig last prepared at a field hockey team dinner here some years back. The needle tip worked exceptionally well, all but creating some random spotted dripping spots upon the skins top which as it turned out was difficult to camouflage even with repeated basting, so this technique comes recommended so long as your aim is to create a spectacular tasting Roasted Goose rather than a professionally styled photo op.

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A first time for everything, a uniquely delicious Roasted Goose, with the double bonus of treasured goose grease now stored up and readied for perhaps another first, maybe some crusty topped Popovers? Whatever it is you prepare, I’m wishing you many delightful first savoring moments and shared tables of joy throughout this holiday season.

Roasted Goose
A specially delicious holiday treat. A 6 pound goose will serve 3, lightly, depending on the fowl. A ten pound goose is recommended for 4.
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Prep Time
15 min
Cook Time
2 hr
Prep Time
15 min
Cook Time
2 hr
Ingredients
  1. 6 pound fresh goose
  2. coarse kosher salt and cracked black pepper, enough to season goose all around, and inside cavity if desired
Instructions
  1. Preheat oven to 400 degrees. Remove any giblets from inside goose, clean and dry well. Set dried goose on top of inverted rack placed inside a deep roasting pan. Aerate the goose for even grease rendering by lightly scoring goose all around, or using a knife to make small markings across goose skin being careful not to poke skin underneath, or, using the needle tip of a cooking injector, Sprinkle salt and pepper all about, and inside cavity if desired. Place goose into oven and roast for one hour before reducing the temperature to 325 degrees then further cooking another hour or longer, until goose is deep golden brown and the internal temperature registers 170 degrees. Using a long handled grill brush, baste goose with grease each half hour. Transfer Roasted Goose to a cutting board, cover with aluminum foil and let rest twenty to thirty minutes before cutting. Remove roaster rack from pan and pour rendered goose fat into a heat proof container. Refrigerate grease up to five days or freeze for future use.
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8 Comments

  1. Posted December 8, 2016 at 12:11 pm | Permalink

    Hi Peggy, how brave you are to try roasting a goose for the first time which BTW looks perfectly cooked. Can’t wait to hear what you do with the extra goose fat. The days seem to be going by faster and faster, I suppose it is the time of the year. Take care!!

    • Posted December 9, 2016 at 9:44 am | Permalink

      Hi Cheri, Thanks much! The Roasted Goose really is delicious despite not having a lot of meat, but then, it does provide all of that luscious fat for complementing other dishes. I’m quite admiring your continuous gorgeous posts, especially some of your holiday baked treats! I can see you are getting the most of your holiday season delights! See you soon.

  2. Posted December 8, 2016 at 5:17 pm | Permalink

    That is brave, but like Cheri said, it looks perfect! Is it greasier than duck or about the same? Is it all dark meat? Happy holidays, Peggy!
    Kelly recently posted…Five Years Ago in Paris..I said YES!My Profile

    • Posted December 9, 2016 at 9:59 am | Permalink

      Hi Kelly, thanks so much! The Roasted Goose was really delicious, the flavor is unique, not tasting like duck, turkey, or chicken, a unique flavor of it’s own, quite lovely, not too gamey. I’m thinking it may perhaps be comparable to duck in greasiness. A suitable remedy for ‘containing’ the grease and preventing splatter might well be having a very deep roasting pan that includes the roasting insert, in this way, the bird/fowl is set above the pan allowing plenty of flow in rendering. Though from a photo perspective I was disappointed in the top skin drip-out, still, any among that aerating process does stimulate the proper circulation of grease in the cooking. Talk to you soon. Big Hugs your way!

  3. Joanne C.
    Posted December 9, 2016 at 10:01 am | Permalink

    Peg, this looks amazing, you never fail to wow me. Happy Christmas Season, see you soon.

  4. Meredith A.
    Posted December 10, 2016 at 3:51 pm | Permalink

    Looks beautiful Peggy. I need a new roasting pan what kind do you use? Would it hold a 20 pound turkey?

    • Posted December 10, 2016 at 3:57 pm | Permalink

      Hello Meredith! Thank You. Actually I just got a new roasting pan being in great need after about 30 years. I got the Anolon Tri-Ply which is a clad stainless steel that comes with a nonstick rack. It is 17 x 12.5 inches spacey design and it says it fits up to a 23 pound turkey. I got it on sale at Macy’s and have used it twice thus far, once for the Roasted Goose and love it! Thanks for stopping by, see you next weekend!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.