Roasted
Goose
1 -11.23
lb. goose
Kosher
salt
Toothpicks
Pepper
Cut
wing tips off at second joint. Remove giblets and neck from cavity of bird and
rinse with cold water. Let stand at room
temperature for 30 minutes. Stuff if desired.
Prick
outside of goose all over with (like piercing a crust for baking) the tip of a
very sharp knife or an ice pick. Be careful not to pierce the meat.
Tie
up the legs and wings tightly. Pull the
long flap of skin over the back of the bird and secure with toothpicks. Salt
and pepper the whole bird and place on rack in oven roaster or other large pan.
Preheat
oven to 425º.
Add
½ cup water to bottom of pan so the goose grease doesn’t scorch. Cover and bake 30 minutes. Remove from oven
and reduce heat to 350º. Remove most of
the goose oil/grease from the roasting pan. (Don’t worry, there will be plenty
more for basting.
Baste
and cover and return to oven. Baste every 30 minutes for the next 3 hours.
Cover with aluminum foil if the breast starts to get too brown. Test the
internal temperature. 180º is done. Remove cover and crisp another 15 minutes.
Remove
from oven and let stand 20 minutes before pulling apart. Do not try to carve like a turkey.
Serve
with your favorite sides.
© Crackerberries 2016
