Ingredients
-
4
-
2/3
-
1
-
1/4
-
1
-
1
-
1
-
1
-
2
-
2
-
1
-
1
-
1/4
-
1
-
1/4
Directions
Perfect Spiced Roast Goose, You really can’t go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results — a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags , Good recipe, the goose was a hit in terms of taste, but it could have been softer I did everything as instructed, the only difference was I made a stuffing of scallions and mushrooms grilled with ginger The end result tasted somewhat Oriental, which is what we liked, but I am not sure why it ended up chewy I went by the meat thermometer, as prescribed Will try it again some day, may be I need to cook it a bit longer , What a fantastic dish! This was my very first time eating / preparing a goose The only things that I did differently were- I didn’t use the stalk of celery, used fresh parsley instead And I omitted the Anise (didn’t have any on hand) I also skinned the goose At first I was scared that it would become too dry- So used my Nesco roasting pan (in the oven) instead of a shallow roasting pan It turned out perfect! Great texture, moist, and full of flavor! Will def make again! Would love to try this with lamb or goat kid Thank You for making my first Goose experience a pleasant one! 🙂
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Steps
|
1
Done
|
For the Marinade; in a Large Saucepan Combine 2 Cups Water With 2/3 Cups Soy Sauce, Celery, Dried Onion and 1 Tablespoon Sugar; Bring to a Boil, Reduce Heat and Cook Uncovered Until the Celery Is Tender, Stirring Frequently. |
|
2
Done
|
Cool Mixture to Room Temperature. |
|
3
Done
|
Pour the Marinade Into a Large Resealable Bag; Add in Whole Goose, Then Seal Bag and Turn to Coat. |
|
4
Done
|
Refrigerate For 4 Hours Turning Several Times. |
|
5
Done
|
After 4 Hours of Refrigeration Time Discard Marinade. |
|
6
Done
|
Sprinkle Just the Inside of the Goose Cavity With Salt and Pepper (you Will Season the Outside of the Goose With Salt the Last 1-1/2 Hours of Cooking). |
|
7
Done
|
Rub the Outside of the Goose With Vegetable Oil. |
|
8
Done
|
Place Goose on a Shallow Roasting Pan. |
|
9
Done
|
Set Oven to 325 Degrees. |
|
10
Done
|
in a Small Cup or Bowl Combine the Cinnamon With Garlic Powder and Anissed; Rub Spice Mixture All Over the Outside of the Goose. |
|
11
Done
|
Bake Uncovered For 30 Minutes. |
|
12
Done
|
Meanwhile While the Goose Is Cooking; in a Small Saucepan Combine the Vinegar With 1 Tablespoon Soy Sauce, Honey, Remaining 2 Cups Water; Bring to a Boil, Reduce Heat and Simmer Uncovered Until Reduced by About Half. |
|
13
Done
|
Remove the Goose from Oven and Baste the Goose Generously With Honey Mixture. |
|
14
Done
|
Sprinkle Lightly With Salt. |
|
15
Done
|
Return to Oven and Bake Uncovered For Another 30 Minutes. |
