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home > recipes > meat > basic roast goose
from Chicago, IL Most wild foul are greasy if not prepared correctly. The preparation consists of three steps. The first step in cooking is the degrease and brown step. The second step is the stuff step. The third step is the cook step. One fresh or completely thawed goose. Orange Juice and Honey basting sauce (Approx 1 cup OJ and 1/4 cup honey or to taste) Dried fruit or fruit and wild rice stuffing. (You can completely stuff the goose with dried fruit including appricots, raisins prunes, etc or make any other rice and fruit stuffing. Take a fresh or completely thawed goose. Puncture many holes in the skin. (I used a corn holder.) Puncture both top and bottom of goose. Preheat oven to 375. Place unstuffed goose in rosting pan with large area for catching grease. Roast approx 45 min to an hour until slightly brown. Watch carefully This is only the first step in cooking so you don't want it to burn. You can optionally turn the goose over to brown both sides. Remove the goose from the oven. Allow the goose to cool so it can be handled comfortably. Drain the pan. Pat down the goose with paper towels to remove the grease. Pat both inside and outside. Stuff the goose. Baste with the OJ/honey sauce. Preheat oven to 325 or slightly cooler. Place goose on a roasting pan back in the oven. Cook goose using the rule of about 25 minutes per pound but subtract 45 minutes because of the cooking done in the first step. Rebaste goose while cooking every half hour. It is not necessary to turn the goose over in this step. When done drumsticks should separate fairly easily from the goose. Use same rules for doneness as other poultry.

Basic Roast Goose


average rating = 5 stars(5.00001 comment available)
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list all recipes by DAVE (405)


   

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keyword: basic
keyword: roast
keyword: goose
recipes for meat
recipes by dave
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(posted December 3, 2003)

from Chicago, IL

Most wild foul are greasy if not prepared correctly. The preparation consists of three steps. The first step in cooking is the
degrease and brown step. The second step is the stuff step. The third step is the cook step.

One fresh or completely thawed
goose.
Orange Juice and Honey basting sauce (Approx 1 cup OJ and 1/4 cup honey or to taste)
Dried fruit or fruit and wild rice stuffing. (You can completely stuff the goose with dried fruit including appricots, raisins prunes, etc or make any other rice and fruit stuffing.

Take a fresh or completely thawed
goose. Puncture many holes in the skin. (I used a corn holder.) Puncture both top and bottom of goose.

Preheat oven to 375. Place unstuffed
goose in rosting pan with large area for catching grease. Roast approx 45 min to an hour until slightly brown. Watch carefully This is only the first step in cooking so you don't want it to burn. You can optionally turn the goose over to brown both sides.

Remove the
goose from the oven. Allow the goose to cool so it can be handled comfortably. Drain the pan. Pat down the goose with paper towels to remove the grease. Pat both inside and outside. Stuff the goose. Baste with the OJ/honey sauce.

Preheat oven to 325 or slightly
cooler. Place goose on a roasting pan back in the oven. Cook goose using the rule of about 25 minutes per pound but subtract 45 minutes because of the cooking done in the first step. Rebaste goose while cooking every half hour. It is not necessary to turn the goose over in this step. When done drumsticks should separate fairly easily from the goose. Use same rules for doneness as other poultry.



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from Carbondale, CO, United States wrote:2  1

Clear and simple directions allowing the cook to modify the recipe
5 starsDecember 24, 2003


 
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