RCI-MT.004.0698.001
Roast Goose
Roast Goose <ref>{{cite bo
Prep30 min
Cook150 min
Total180 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Remove goose from refrigerator 30 minutes before roasting to bring to room temperature. Preheat oven to 425°F and position rack in lower third of oven.
2
Pat goose dry inside and out with paper towels, then season generously inside and out with coarse salt and freshly ground pepper.
3
Bundle the fresh thyme, sage, parsley, and bay leaf together with kitchen twine to create a herb bundle.
4
Fill goose cavity with the herb bundle, one halved onion, one halved carrot, and one halved celery stalk.
5
Tie legs together with kitchen twine and tuck wing tips under the body. Place goose breast-side up in a roasting pan, rubbing skin with unsalted butter.
6
Arrange remaining carrot and celery halves around the goose in the pan. Roast at 425°F for 15 minutes until skin begins to brown.
15 minutes
7
Reduce oven temperature to 350°F. Carefully pour off accumulated fat from the pan (reserve for other uses if desired), then continue roasting for 45 minutes.
45 minutes
8
Pour dry white wine into the roasting pan around the goose, then return to oven and roast for another 45 minutes, basting every 15 minutes with pan juices.
45 minutes
9
Check for doneness by piercing the thickest part of the thigh with a meat thermometer; it should read 165°F. Continue roasting if needed, checking every 10 minutes until target temperature is reached.
10 minutes
10
Transfer roasted goose to a cutting board and tent loosely with foil to rest for 15 minutes before carving.
11
While goose rests, strain pan juices into a saucepan, discarding vegetables and herbs. Skim off excess fat, then warm juices over medium heat and season with salt and pepper to taste. Serve pan sauce alongside carved goose.