Roasted Goose Recipe

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Roasted Goose

Contributed by: Melinda

Piercing the skin of the goose allows the fat to be rendered, leaving in it's place nicely crisped and browned skin.

1 6-10 lb goose
1 1/2 cups water
1 orange, quartered
1 onion, quartered
4 cloves garlic
Salt

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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