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Goose
Recipe Name: Goose |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: Remove neck and giblets for gravy. Pull out any fat from around the
cavities and save ti for later - it's great for roasting potatoes.
Preheat oven to 425F and position the oven rack to the center of the oven.
Prick the skin of the goose in several places; place bird in the sink and
pour a pot of boiling water over the skin. this helps remove some of the
fat. Pat dry and season inside and out with salt and pepper. Pack the
goose lightly with stuffing. Close up cavity and vents using poultry pins
and butcher's twine. tie the legs together, and tie wings close to the
body. Place the goose on a rack in a roasting pan breast side down; roast
for 1 1/4 hours.
Turn oven down to 325F . Remove goose from oven and spoon out most of the
fat, being careful no to discard pan juices and browned bits. Turn the
goose breast side up and return to oven. baste frequently, if you with,
with your favorite wine - we like Port,
Roast another 1 1/2 -2 hours until goose is browned. The flesh of the
drumstick feels soft when pressed, and the skin should be puffed up around
the breast and tops of the thighs. The juices should run almost clear when
the thigh is pierced. Remove from oven and let stand 20 minutes. Remove
any excess fat from pan and deglaze with Port.
Contributor: whole foods brochure
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