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I have a skinned goose thawing in the fridge to cook for thanksgiving. Any suggestions on how to roast it?

asked by HuricaneLane over 6 years ago
2 answers 2557 views
9848bd7f 4343 4a4a 8dbc 694f97ffd18d  s538818392 1497440 3193 1
added over 6 years ago

Makes 6 to 8 servings

12 ounces pitted prunes

Sherry (enough to cover prunes)

1 goose, 8 to 12 pounds

1/2 orange

Salt and pepper to taste

6 apples, cored, peeled and cut into one-sixths (any type of apple will work)

2 cups shelled, roasted chestnuts (packaged are available)

2 tablespoons lemon zest

2 tablespoons orange zest

Put the prunes in a small saucepan, cover with sherry, bring to a simmer and cook 10 minutes. Turn off heat and let prunes sit for 2 hours.

Preheat oven to 400 degrees.

Remove visible fat from goose and put aside to be rendered later. Rub goose inside and out with the orange half. Salt and pepper inside and out. With a skewer or other sharp tool, prick the skin all over, taking care not to pierce the meat.

Set the goose, breast side up, on a rack inside a deep roasting pan.

Drain the prunes and mix with apples, chestnuts and zests. Stuff into goose cavity and sew shut with kitchen string and skewers.

Place goose in oven and reduce heat to 375 degrees. Cook 2 to 3 hours, until juices run clear when pierced at joint. Let rest 15 minutes before carving.

Remove stuffing and serve with goose.

70a78f0d 8ab1 412b ba57 b21f44c4df97  face of world food
added over 6 years ago

The recipe above sounds wonderful.
We used to raise geese when I was growing up and I remember having to stuff the cavity with citrus wedges because without it, the goose stunk to the begeezus if we didn't.
Anyone else experience this?

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