Christmas Roasted Goose with Giblet gravy

1 reviews (Average Rating: 3 )

Prep Time: 30 Minutes

Cook Time: 180 Minutes

Total Time: 210 Minutes

Ingredients:

1 goose, approximately 10-12 lbs.
1 California Navel Orange, halved
1 Tbsp. Kosher salt(or as needed)
1-1/2 tsps. freshly milled black pepper(or as needed)
2 yellow onions\raw, quartered
1 carrot\raw, chopped
2 celery stalks, chopped
4 cups water
2 sage leaves
2 sprigs fresh thyme
1 Tbsp. cornstarch, to thicken

Instructions:

The goose should be defrosted and left at room temperature for at least 2 or 3 hours before cooking to bring it to equilibrium. This will improve the overall texture of the finished product. Remove the giblets from the goose and set aside. Wash the bird thoroughly inside and out with cool water and pat dry with a kitchen towel. Cut away any loose pieces of fat. Then rub the lemon inside and out of the bird. Mix the salt and pepper and rub into the skin and inside the cavity of the bird to season it. Preheat the oven to 425°F. Truss the bird by folding the wings back under the body then tie the legs together with butcher’s twine. Lightly prick the skin of the bird with a fork to allow the fat to adequately render during the cooking process. It is important not to pierce the flesh of the bird. Place the goose breast side up on a rack in the roasting pan and into the oven for approximately 30 minutes to develop some initial color. Then reduce the oven temperature to 325°F and continue cooking for approximately 3 hours. Remember to make a make a simple giblet stock to fortify and enrich the gravy while the turkey is roasting. Place the giblets in a sauce pan with some goose fat and cook over low heat until browned. Add chopped onion, carrot, celery, herbs and of water. Bring to a boil and then simmer gently for about one hour. Strain and cool until needed. The goose is done when the internal temperature of the thigh reaches 175°F. For a visual test to see if the goose is cooked, insert a skewer into the thickest part of the thigh. If the juices run clear, then it is ready. If not, then return to the oven for additional roasting time. Once the goose is cooked, allow to rest for about 20-30 minutes. This will allow the meat to firm up and will help retain the juiciness of the bird. Remove all of the dripping from the roasting pan, strain, and remove the fat. Add these defatted drippings to the giblet broth and season to taste. To thicken the gravy, combine 1 T. of cornstarch with 3 T. of water and add to the gravy. Bring to a boil and simmer for 1-2 minutes or until thickened.

(Serves 8)

This recipe was submitted on 10/10/2006

Are you interested in Culinary Education? Click Here!

Reviews For This Recipe

(Untitled)

(No Comment)

Rated By: PeruvianAmazon28

Recipe Options

Want to save this recipe? Join Chefs.com!

Not a Member? Register
Already signed up? Login

Thai Cucumber Salad

3 reviews

Home

Recipes

Cooking

Community

Industry

Education

My Chefs