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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 425
  • 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

    Questions about this recipe?

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