Return to Content

Roast Goose

Roast Goose
0 votes, 0.00 avg. rating (0% score)
by
The finest possible fare for Christmas dinner.

Ingredients:

  • 1 8-10 pound goose

Instructions:

Choose a young goose of 8-10 pounds, allowing 1-1/4 pounds per person. Wash and dry the goose. If you have any doubts as to the youth and tenderness of your bird, it is wise to parboil it in water for an hour before roasting. Turn the goose once if this is required.


Dry the goose and rub the skin with salt and pepper, and, if desired, a clove of garlic. Fill the cavity loosely with stuffing, and fasten with skewers or string. Prick the skin well to let the fat run off. Place the bird on a rack in a roasting pan; if you have no rack, prop the goose on two wooden spoons to prevent its sticking to the pan. Put it in a 450 degrees F oven for 20-25 minutes to brown, then pour off the fat and reduce the heat to 300 degrees F. Pour a cup of hot cider or wine over the bird and cook uncovered, allowing 20 minutes per pound for the total roasting time.


Serve the bird on a large platter garnished with glazed fruit, crabapples, spiced pears or stuffed prunes, with bunches of parsley or watercress.

Updated Thursday, August 30th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111