An Absolutely Perfect Roast Goose
1 10 to 12 lb. goose either -fresh or frozen and thawed
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, a saut�ed onion, plenty of salt and freshly ground
pepper.
Now you salt and pepper the bird inside and out, liberally. Preheat
the oven to 325 degrees while you are stuffing and sewing up the
bird. Place it in the oven in a roaster and on a rack on it's
breast. For a 12 1/3 lb. goose I needed a full 5 hours but this is
quite a large bird. Just close the oven and let it stay, undisturbed
for 1 1/2 hours. After this time, take it out of the oven. Use a
baster to draw out the fat that has accumulated in the bottom of the
pan (schmaltz lovers, send up a cheer) You can strain this fat
through a coffee filter, putting the schmaltz in small bottles which
keep very well in the freezer for up to a year.) Turn the bird over
on its back before you put it back in the oven. put it back in for
another hour before you start checking for doneness.
The recipe gave the best advice on checking for doneness, at this
point, that I have ever seen. With a piece of terry rag, squeeze the
upper drumstick (not thigh) lightly. If it feels kind of squishy,
like roast beef, it's done. Every bird is different so you must
judge when it is done. When meat is done (be patient, it may take a
while), raise the heat to 400 degrees. Remove roaster from the oven
and transfer bird (rack and all) to a jelly roll pan. Put it back in
the oven for 15 minutes to further crisp and brown the bird. Take it
out and let it sit, uncovered for a half an hour.
Regarding the roaster, after you remove the bird to a jelly roll pan
and put that in the oven, remove the fat from the roaster and put it
over 2 burners adding about 2/3 cup of dry sherry and deglaze the
pan with a wooden spoon. combine these drippings with your giblet
broth either to make a gravy or to use later for goose carcass, slow
cooker broth.
Source of Recipe: Cook's Magazine |