Roast Goose
NOTE: We used
both fresh and frozen geese in testing and found no difference in
the final result. This is fortunate, as most geese come to the
market frozen. Serves 8 to 10.
1 whole goose (10 to 12 pounds gross weight), neck, giblets, wing tips, and excess fat removed, rinsed, patted dry, and reserved to make stuffing and stock; wishbone removed and skin pricked all over (see figures 10–13)
8 cups Stuffing with Bacon, Apples, Sage, and Caramelized Onions warmed
Salt and ground black pepper
1 recipe Red Wine Gravy
INSTRUCTIONS:
1. Fill large stock pot two-thirds of way with water and bring to rolling boil. Submerge goose in boiling water (see figure 14). Drain goose and dry thoroughly, inside and out, with paper towels. Set goose, breast side up, on flat rack in roasting pan and refrigerate, uncovered, for 24 to 48 hours.
2. Adjust oven rack to low-center position and heat to 325 degrees. Stuff and truss goose (see figures 15 and 16). Season goose skin liberally with salt and pepper.
3. Place goose, breast down, on heavy-duty V-rack set over roasting pan; roast for 11/2 hours. Remove goose from oven and bail out most of fat from roasting pan, being careful not to disturb browned bits at bottom of pan. Turn goose breast up, and return to oven to roast until flesh of drumsticks feels soft and broken up (like well-done stew meat) and skin has puffed up around breast bone and tops of thighs, 11/4 to 11/2 hours longer. Increase oven temperature to 400 degrees; transfer goose, still on its rack, to large jelly-roll pan. Return to oven to further brown and fully crisp skin, about 15 minutes longer. Let stand, uncovered, about 30 minutes before carving.
4. Remove trussing, and spoon stuffing into serving bowl. Carve goose; serve with stuffing and gravy.