Roast Goose Recipe
12 lb fresh or thawed goose
1 chopped onion
2 c. water
1 c. dry white wine
¼ c. unsifted flour (all-purpose)
¾ tsp salt
¼ tsp ground white pepper
option: fresh parsley, thyme and sage
For this roast goose recipe, first start by removing the giblets and neck from the bird. Remove and discard any excess fat from neck and body. Preheat oven to 400ºF. Attach the goose's neck skin to back with a metal skewer. Place the bird, breast side up, in a shallow roasting pan on the wire rack. Pierce the skin of the goose with a fork. Sprinkle the inside and outside with ½ tsp salt and some pepper. Fill the cavity with onion. Tie legs of goose together with a string (push under skin if possible). If available, insert oven proof thermometer into the inside thigh muscle, be careful not to rest on a bone.
Roast the goose, uncovered, on the lowest oven rack for 1 hour. Remove fat from pan and save for gravy. Turn oven down to 325ºF and continue to roast for 2 to 2 ½ hours or until thermometer reads 185ºF. While roasting, remove any excess fat every 30 minutes. Transfer goose to platter and let stand for 15 minutes before carving.
To make gravy, use about 3 tablespoons of fat drippings from roasting pan. Stir flour, water, wine and remaining salt with a wire whisk until smooth. Place gravy over medium to low hear and cook until gravy is thickened and bubbly. Cook for 2 more minutes. Strain gravy and keep over very low heat for no more than 15 minutes until ready to serve.
When serving goose, arrange fresh sage, thyme and parsley sprigs in body cavity opening and around bird. Carve goose and serve with gravy.
Remember to share this roast goose recipe with all your friends and family.
