Roast Goose

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Delicious roast goose.
Tip: Save the rendered fat from the roasting pan and use it to roast potatoes or vegetables in place of cooking oil, a very flavorful option.

Ingredients

• 1 fresh whole goose (13 to 15 pounds) Butchers' twine Kosher salt
• 3 ounces goose rub (1 ounce each of ground fennel seed, ground coriander seed and ground white pepper mixed together)
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 1 onion (peeled, cut into large dice)
• 1 carrot (peeled, cut into thick slices)
• 1 rib celery (washed, cut into large slices)
• 1 leek (white part only, washed and cut into thick slices)
• 1 bay leaf
• 2 cups water

Details

Adapted from t1.gstatic.com

Preparation

Step 1

Preheat oven to 350 degrees F. Tie the legs of the goose together and cut the tips of the wings off. Next, using the fork, gently poke holes in the skin of the goose without going through the skin into the meat. Do this all over the bird.
Stuff the cavity of the bird with the fresh thyme and rosemary, and season it generously with salt. Finally sprinkle the entire goose with the goose rub, then transfer the goose to a roasting pan with water, onion, leek, celery, carrot, and bay leaf.
Place the goose into the oven for one hour. Then, without opening the oven, turn it off and let goose sit for one hour.
Remove from oven and cut breast meat off the bird, then slice the breast meat very thin. Next, remove the thighs and legs.
Tip: Save the rendered fat from the roasting pan and use it to roast potatoes or vegetables in place of cooking oil, a very flavorful option.