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?
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
- Preheat an oven to 350 degrees
- Thoroughly rinse the cavity of your thawed goose and trim any excess fat from around the tail.
- Rub the inside cavity with liberal amounts of salt and pepper.
- Place the onions, lemons, half the thyme and half the sage inside the bird.
- Truss it closed.
- Prick the outside of the goose skin. This will help the fat render.
- Season the outside with salt and pepper
- Place the goose, breast side down in a roaster pan
- Put in the oven for 1 hour. No peeking. No basting.
- While time passes, add the stock and wine and remaining spices in a sauce pan.
- Heat them up and use this as a basting liquid
- Once 1 hour has passed, remove the bird from the oven.
- Baste it.
- Flip it, and baste with the liquid from the sauce pan.
- 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)
- Baste every half hour.
- Remove the bird, let it rest for 20 minutes.
- Carve as usual.