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Roasted Goose
Piercing the skin of the goose allows the fat to be rendered, leaving in it's place nicely crisped and browned skin.
What you need
- 1 6-10 lb goose
- 1 1/2 cups water
- 1 orange, quartered
- 1 onion, quartered
- 4 cloves garlic
- Salt
How to make it
- Preheat the oven to 425º
- Clean goose inside and out and pat dry with paper towels
- Using a sharp metal skewer, pierce all over the skin of the goose at an angle, being careful not to puncture the meat
- Salt inside the bird and generously salt the outer skin (this makes it extra crispy)
- Place the water in a large roasting pan
- Add a roasting rack and place the bird on the rack breast side up
- Stuff the cavity with the orange, onion and garlic
- Roast for 30 minutes at 425 - reduce heat to 350 and roast another 1 - 1 1/2 hours until done
- Allow to stand for 15 minutes before carving
Alternate roasting method: Prepare as above, but preheat oven to
350º. Roast stuffed goose 25-30 minutes per pound. (Unstuffed goose
only requires
18-22 minutes per pound.)
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