Roast Goose     is a another bird to use for holiday meals such as Christmas.
- 1 fresh or frozen goose, giblets reserved (about 12 pounds), rinsed and patted dry
- coarse salt and freshly ground pepper
- 3 carrots, cut in half
- 3 stalks celery, cut in half crosswise
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 1 onion, cut in half
- 8 sprigs flat-leaf parsley
- 1 fresh bay leaf
- 1 tsp whole black peppercorns
- 1/2 cup dry white wine
- 1 tbsp unsalted butter
- Warm oven to 400 degrees F.
- Trim excess fat from opening of cavity.
- Remove both the first and second joints of wings - set aside to make goose stock.
- Prick entire surface of goose skin, with sharp knife - do not cut into the meat.
- Fold neck under body and pin with toothpick.
- Cover cavity generously with salt and pepper.
- Insert: 2 carrot halves, 2 celery stalk halves, garlic, thyme and sage.
- Tie legs together with twine.
- Sprinkle the exterior of the goose generously with salt and pepper.
- Set on a wire rack in a large roasting pan, breast side up.
- Place in oven and cook for ~1 hour, achieving a golden brown appearance.
- Utilize a baster to remove fat every 30 min - keep fat aside.
- Reduce oven to 325 degrees F.
- Continue to roast goose, achieving a well browned colour.
- Use a meat thermometer, put it in the breast (not hitting bone), cook for ~1 hour or until it registers 180 degree F.
- Create goose stock for gravy and dressing.
- Trim then discard fat from wing tips, neck and giblets.
- Place in stockpot.
- Include four carrots, celery stalk halves, onion halves, parsley, bay leaf, peppercorns and enough water to cover the bones and vegetables by at least 1". (approx 2 1/2 quarts of water)
- Turn stockpot heat to high and boil.
- Reduce heat to medium-low to simmer.
- Skim foam from surface as it simmers for ~2 hours.
- Strain stock using a cheesecloth-lined sieve into a fresh container.
- Remove then discard floating fat in the stock.
- Remove goose from oven.
- Place goose on cutting board with drainage pockets.
- Leave goose to stand for ~15-20 min before you carve it.
- Start gravy by removing the fat from the goose pan then placing the pan over high heat.
- Include wine.
- Deglaze pan.
- Stir and remove any browned bits with a wooden spoon.
- Continue to cook until liquid is reduced by 3/4.
- Season with salt and pepper.
- Include butter, stirring in.
- Cook until gravy has thickened.
- Pass gravy through a cheesecloth-lined sieve into a gravy boat to serve warm/hot with the roast goose.
- ↑ Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 149-150. ISBN 978-0-307-39774-4.
- ↑ Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 72-73. ISBN 0-02-863465-9.
- ↑ Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 24-25.
- ↑ Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 225-226. ISBN 1-4000-5037-5.