Prep 40 mins
Cook 2 hrs 30 mins
I just ordered a goose for Christmas. This is one of the recipes I'm considering making. I got this off another site, and altered it very slightly. I haven't made it so prep times, which include resting the goose, are just a guess!
- 1 (12 lb) goose
- 1 head garlic, cut in half
- 1 small onion, cut in half
- 1 lemon, cut in half
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup marsala or 1⁄3 cup other sweet wine
- 2 cups canned chicken broth
- 1 cup pitted prune, halved
- Place the oven rack in lowest position, and preheat your oven to 425f.
- Trim and discard any excess fat around the goose's neck and cavity.
- Rinse the bird with cool water.
- Taking care not to cut the flesh, pierce the skin all over to help render fat as the bird cooks.
- Place the garlic, onion and lemon halves in the cavity.
- Tie the legs together to close the cavity.
- Season the bird with the salt and pepper and place breast up in a roasting pan.
- Place the neck next to the goose.
- Roast the goose for 30 minutes, the remove excess fat, turn the goose to breast-side down; remove fat, but do not turn the bird.
- This saved fat makes fantastic roasted veggies, and will keep in the fridge for quite a while.
- Reduce the oven temp to 325f and cook the goose for a further 1 1/2 hours or until the temperature (taken in the thickest part of the leg) reaches 185f.
- Remove the goose, tent loosely with foil, and allow to rest 20-30 minutes while you make the gravy.
- Discard the neck.
- Pour off any further excess fat, and place the pan on a burner over medium heat.
- Add the wine, and stir with a wooden spoon to scrape up any brow sticky bits.
- Add the broth, and reduce to a thinish gravy consistency.
- Add the prunes, cook for 5 minutes, or until the fruit has plumped up.
- Check for seasonings and serve with the goose meat.
- Discard the cavity filling.