https://www.cdkitchen.com/recipes/recs/46/Basic_Roast_Goose52633.shtml Goose roasting times. Spoon some of the liquid and vegetables over the goose and add more water (or wine if you like) to submerse the bird half-way. Roast in the oven for 1 hour. Then finish roasting them in the oven. Opt out or, 3 hour 15 minutes, plus at least 7 hours' seasoned refrigeration, pounds small potatoes, ideally red or Yukon gold, peeled. For a one-pan meal, sear the breasts in a hot skillet until they're browned. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Put the goose on its rack back in the pan and add the potatoes. My kids absolutley adored it (they love dark meat and crispy skin and they would really eat much else of their dinner) and have been asking ever since for me to make it again. Place a trivet or rack in a roasting tin and place the goose on top. I've never had goose before- but it will definately be a regular dish on my table with this recipe! It served 3 adults and 4 children with a little left over. Sprinkle the goose inside and out with salt and pepper. Variations. After an hour’s roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing. It should not be considered a substitute for a professional nutritionist’s advice. Step 2 – Remove the goose from the pot and start pricking the skin with a fork. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. The information shown is Edamam’s estimate based on available ingredients and preparation. In short this was delicious. Pour the vegetables and liquid into a large roasting pan fitted with a lid. It might be that I just like duck better the breast was flavorless & the only thing that my honey liked was the skin which was crispy. Amount is based on available nutrient data. Pat dry … Pretty good very moist. Reduce heat to low, cover, and simmer 45 minutes. But try goose: Its rich, flavorful dark meat pairs wonderfully with stuffing. The next day my family of 4 had a soup noodle with goose meat -- chinese style. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Keep in mind that if your goose is larger than 9 pounds, it will need to cook a bit longer. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. Step 3 – Preheat your oven to 350 degrees and place your goose into the roasting pan. Next time I would use kitchen twine to tie it up. Serves 6-8 goose 4.5-5kg floury, white fleshed potatoes 1.3kg banana shallots 400g olive oil 3 tbsp lemon 1 rosemary 3 stems I suggest people who try to cook goose for the first time should realize that a goose of same weight of a turkey would give less meat. Remove from the oven, remove the foil and use oven gloves to lift the rack (and the goose) out of the roasting tin. Preheat a heavy roasting pan for 10 minutes. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. At about the 1 hour mark, check the temperature by inserting a digital thermometer into the breast meat. 20 minutes, plus at least 4 1/2 hours’ marinating and roasting, 1 1/2 to 2 1/4 hours, plus at least 2 hours 20 minutes’ resting time. 517 calories; protein 37.6g; carbohydrates 17.7g; fat 31.4g; cholesterol 152.9mg; sodium 418.4mg. 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