Entrees » Roast Goose
This is not only a demonstration of how to prepare an apple and aromatic vegetable-stuffed, crispy, juicy, delicious goose. It's also a great display of technique. From use of a larding needle, to scoring the skin, Robert Daugherty, Executive Chef of Hyatt Cambridge and Zephyr on the Charles, shares with us everything we need to know to prepare this festive meal, including a rich pan gravy. Serve with Robert's German Spaetzle for a gorgeous holiday dinner.
Ingredients
- 10 lb goose, fresh or frozen & thawed
- sea salt
- ground black pepper
- 4 apples, diced
- 3 carrots, peeled & diced
- 2 medium yellow onions, diced
- 3 celery stalks, washed & diced
- 1 tbsp chopped fresh thyme leaves
- 2 cups water
Pan Gravy
- pan drippings with vegetables
- 3 cloves garlic, minced
- 1 cup port wine
- 3 tbsp all-purpose flour
- 1 cup chicken stock
- kosher salt
- ground black pepper
- 2 thyme sprigs & leaves
- 2 tbsp butter
Special Equipment
- larding needle
- butcher's twine
- roasting pan with rack
- instant read thermometer
- fine-mesh strainer
How-to
Trim & Wash Goose
- Remove neck bone, excess fat and gizzards from the goose cavity and remove neck skin
- Wash inside and out under running water, pat dry and place uncovered in the refrigerator overnight to dry
Season, Stuff, Truss & Roast
- Preheat oven to 350º
- Sprinkle the goose cavity generously with salt and pepper
- Put apples, thyme leaves, and half of the onions, celery and carrots into the cavity, reserving the other half of the vegetables for the pan gravy
- Tie cavity closed with a larding needle and twine
- With a small sharp knife or larding needle, prick (score) the skin all over; be careful not to pierce the flesh, only the skin and fat. This will allow the fat to drain during the cooking process
- Place the goose, breast side up, on a rack in a large roasting pan; keep at least 1" off the bottom. Season outside with salt and pepper
- Add 2 cups of water to the roasting pan
- Roast at 350º for 3 - 3½ hours until an internal temperature of 165º - 175º
- During the last 45 minutes of cooking time, remove roasting pan from the over and carefully pour off the goose fat into a container (and save for other cooking uses if desired). Add the remaining celery, onions, carrots, thyme and garlic, continue roasting
- Remove goose from roasting pan and set aside to rest for 25 minutes
Make Pan Gravy
- Using a wooden spoon, stir the vegetables around the pan to free up any baked-on juices and add the wine
- Scrape the vegetables from the roasting pan into a saucepan over medium-high heat and cook until just about dry
- Stir in the flour and add chicken stock. Bring to a boil, and cook for 4-5 minutes, stirring and cooking until the sauce thickens enough to coat a spoon
- Strain the pan gravy and season to taste with kosher salt and freshly ground black pepper. Finish with 2 tbsp butter for a velvety texture. Pour into a gravy boat to bring to the table
Comments (1)
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Posted Tuesday, June 21, 2011, at 8:40 am by carnivore:Great video, Robert, thank you. I roast a goose twice a year. I've never cross-hatched the skin so will try that next time. The fat that is removed prior to cooking I use to make pastry. Fat that runs out during cooking, as you said, is great for roasting and frying.
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