Holiday Roast Goose Recipe

How to make it

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• Prep time does not include overnight chilling
• Previous day:
• remove giblets and reserve
• Using paper towels dry cavity and exterior of goose and place on rack in refrigerator uncovered overnight
• Remove goose from regrigerator and let come to room temp
• Preheat oven to 350F
• If bird is still mosit, wipe dry with papaer towel
• Scatter the diced onion, carrots and celery and reserved giblets in bottom of a shallow roating pan
• Generously salt goose cavity and stuff with quartered apple, orange and onion as well as the thyme
• With skewer or fork prick skin of goose all over
• Salt and pepper outside of bird
• Truss ( tie ) goose and place atop veges in roasting pan
• Add 2 cups boiling water to the pan
• Roast 2 1/2 to 3 hours ( periodly baste goose with fat and drain some of the fat periodically and reserve for roast potatoes)
• Cook till instant thermometer registers 165 to 175 F and juices run clear
• If the skin is not crisp increase heat to 375 and roast 10 more minutes
• Allow goose to rest 30 mins before carving
• Serve with braised red cabbage and roasted potatoes