How To make An Absolutely Perfect Roast Goose!
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Ingredients
1
each
goose, 10 to 12 pounds either frozen and thawed or fresh
Directions:
The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!
A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in '94 that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, and saut
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Whole Roast Goose
So I saw whole goose at the grocery store and I knew I had to get it! The texture and flavor reminded me of duck and it was really similar. This was a 12 pound goose. This was absolutely delicious!
I cooked this goose at 350 degrees Fahrenheit for about 2 hours or until the thighs reach 165 degrees internal.
5 Spice Mixture:
1 tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Coriander Seeds
1 tsp. Dried Ginger
1 tsp. Cumin Seeds
(Salt and Pepper to taste)
Music: AesUno - Ninja Freestyle Rap Beat
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Cold Roast Goose and Salad | Rick Stein | BBC Studios
Discover key moments from history and stories about fascinating people on the Official BBC Documentary channel:
Rick Stein meets up with food writer Matthew Fort who shares the joy of cold roast goose served with a simple salad of a chopped fennel bulb, mandarin oranges and olive oil. Great festive recipe idea from the BBC cookery programme Rick Stein's Food Heroes.
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