Recipe by Kittencal@recipezazz
You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if you are serving more then I would suggest to make two, you will need to prepare two separate marinades and place the goose into two plastic bags.
Top Review by Vlada
Good recipe, the goose was a hit in terms of taste, but it could have been softer. I did everything as instructed, the only difference was I made a stuffing of scallions and mushrooms grilled with ginger. The end result tasted somewhat Oriental, which is what we liked, but I am not sure why it ended up chewy. I went by the meat thermometer, as prescribed. Will try it again some day, may be I need to cook it a bit longer.
- 4 cups water, divided
- 2⁄3 cup soy sauce
- 1 stalk celery, chopped
- 1⁄4 cup dried onion flakes or 1 small onion, chopped
- 1 tablespoon sugar
- 1 (10 -12 lb) goose
- 1 tablespoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 2 tablespoons vegetable oil
- 2 teaspoons cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon anise seed
- 1⁄4 cup cider vinegar
- 1 tablespoon soy sauce
- 1⁄4 cup honey
- 2 teaspoons cornstarch
- 2 tablespoons cold water
Directions See How It's Made
- For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
- Cool mixture to room temperature.
- Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
- Refrigerate for 4 hours turning several times.
- After 4 hours of refrigeration time discard marinade.
- Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
- Rub the outside of the goose with vegetable oil.
- Place goose on a shallow roasting pan.
- Set oven to 325 degrees.
- In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
- Bake UNCOVERED for 30 minutes.
- Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
- Remove the goose from oven and baste the goose generously with honey mixture.
- Sprinkle lightly with salt.
- Return to oven and bake UNCOVERED for another 30 minutes.
- Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
- Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
- For the gravy; strain pan juices, then skim and discard any fat.
- In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
- Serve the gravy with the goose.