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Roasting your own Christmas goose: What you'll need to know

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If you're feeling ambitious this Christmas, then cooking a goose may be right up your alley. Gamier than turkey, a tad fattier than duck, this bird actually tastes a bit like roast beef. Intrigued yet?

Christmas Goose

14 -16 lb goose
2 lemons, halved
1 bunch thyme
1 bunch sage
2 onions, halved
Salt and Pepper to taste
16 oz chicken stock
1 cup red wine

  1. Preheat an oven to 350 degrees
  2. Thoroughly rinse the cavity of your thawed goose and trim any excess fat from around the tail.
  3. Rub the inside cavity with liberal amounts of salt and pepper.
  4. Place the onions, lemons, half the thyme and half the sage inside the bird.
  5. Truss it closed.
  6. Prick the outside of the goose skin. This will help the fat render.
  7. Season the outside with salt and pepper
  8. Place the goose, breast side down in a roaster pan
  9. Put in the oven for 1 hour. No peeking. No basting.
  10. While time passes, add the stock and wine and remaining spices in a sauce pan.
  11. Heat them up and use this as a basting liquid
  12. Once 1 hour has passed, remove the bird from the oven.
  13. Baste it.
  14. Flip it, and baste with the liquid from the sauce pan.
  15. Place the bird uncovered into the oven for another 20 minutes per remaining pound. (1 hour = 5 LBs, so the remaining poundage would need 2 more hours if the bird is 15 lbs overall)
  16. Baste every half hour.
  17. Remove the bird, let it rest for 20 minutes.
  18. Carve as usual.
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