Difference between revisions of "Roast Goose"

From Recidemia
Jump to: navigation, search
 
Line 1: Line 1:
−
   
+
  {{recipesummary|Image=[[File:Goose roasted.JPG|350px]]|}}
  
  
Line 20: Line 20:
  
 
==Procedures==
 
==Procedures==
−
 
+
# 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.
  
  

Latest revision as of 20:14, 25 October 2012

Roast Goose
Goose roasted.JPG


Description

Roast Goose [1] [2] [3] [4] is a another bird to use for holiday meals such as Christmas.

Ingredients

  • 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

Procedures

  1. Warm oven to 400 degrees F.
  2. Trim excess fat from opening of cavity.
  3. Remove both the first and second joints of wings - set aside to make goose stock.
  4. Prick entire surface of goose skin, with sharp knife - do not cut into the meat.
  5. Fold neck under body and pin with toothpick.
  6. Cover cavity generously with salt and pepper.
  7. Insert: 2 carrot halves, 2 celery stalk halves, garlic, thyme and sage.
  8. Tie legs together with twine.
  9. Sprinkle the exterior of the goose generously with salt and pepper.
  10. Set on a wire rack in a large roasting pan, breast side up.
  11. Place in oven and cook for ~1 hour, achieving a golden brown appearance.
  12. Utilize a baster to remove fat every 30 min - keep fat aside.
  13. Reduce oven to 325 degrees F.
  14. Continue to roast goose, achieving a well browned colour.
  15. Use a meat thermometer, put it in the breast (not hitting bone), cook for ~1 hour or until it registers 180 degree F.
  16. Create goose stock for gravy and dressing.
  17. Trim then discard fat from wing tips, neck and giblets.
  18. Place in stockpot.
  19. 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)
  20. Turn stockpot heat to high and boil.
  21. Reduce heat to medium-low to simmer.
  22. Skim foam from surface as it simmers for ~2 hours.
  23. Strain stock using a cheesecloth-lined sieve into a fresh container.
  24. Remove then discard floating fat in the stock.
  25. Remove goose from oven.
  26. Place goose on cutting board with drainage pockets.
  27. Leave goose to stand for ~15-20 min before you carve it.
  28. Start gravy by removing the fat from the goose pan then placing the pan over high heat.
  29. Include wine.
  30. Deglaze pan.
  31. Stir and remove any browned bits with a wooden spoon.
  32. Continue to cook until liquid is reduced by 3/4.
  33. Season with salt and pepper.
  34. Include butter, stirring in.
  35. Cook until gravy has thickened.
  36. Pass gravy through a cheesecloth-lined sieve into a gravy boat to serve warm/hot with the roast goose.



References

  1. ↑ Lawson, Nigella (2008). Nigella Christmas. Alfred A. Knopf Canada. pp. 149-150. ISBN 978-0-307-39774-4. 
  2. ↑ Crocker, Betty (1999). Betty Crocker's best Christmas cookbook. General Mills, Inc.. pp. 72-73. ISBN 0-02-863465-9. 
  3. ↑ Day, Martha (2010). Classic Cooking for Christmas. Anness Publishing Ltd. pp. 24-25. 
  4. ↑ Stewart, Martha (2003). The Martha Stewart Living Christmas Cookbook. Clarkson Potter/Publishers, New York. pp. 225-226. ISBN 1-4000-5037-5. 
Retrieved from "http://www.recidemia.com/index.php?title=Roast_Goose&oldid=225276"