Make Roast Goose by Cooking.com Pt.3
Table of contents for Make Roast Goose by Cooking.com
- Make Roast Goose by Cooking.com
- Make Roast Goose by Cooking.com Pt.2
- Make Roast Goose by Cooking.com Pt.3
Make sure you rub it down really nice with salt and pepper and then you’re gonna prick the skin with a fork.
And this – and what this does is it releases the fat when you’re roasting. Okay and now we’re ready to sear. Okay so I’ve heated a heavy duty roasting pan and I’ve added about 2 tablespoons of vegetable oil. I’m gonna sear the goose on each side for about 3 to 4 minutes. What this does is caramelizes the skin and seals in the juices. Okay now that I’ve seared my goose on all sides, I’m gonna add half an inch of water to the roasting pan. I’m going to place it in the oven for 350 degrees for the first 45 minutes of roasting. Make sure you check the goose while it’s cooking because if the water evaporates the goose fat will burn.
Okay I’ve just taken the goose out of the oven after 45 minutes of cooking. I’ve turned it over breast side up, I’ve pricked the skin and now I’m gonna remove the excess fat. Goose has so much fat that you really need to remove the liquid and add fresh water. I’m gonna add another half inch of water to the pan and then I’m gonna place it back in the oven to finish cooking for about 2 hours. So when the goose is done the juices should run clear from the centre of the breast.
But just to make sure and check the doneness, you can place a meat thermometer in the thigh, check the reading for 170 degrees internal temperature. And then once that done remove the string, let the goose rest for 20 minutes so once you carve it all the juices disperse to the centre of the bird and they don’t run all over your cutting board. And there it is.
I hope this inspires you to try this classic Christmas dish.
In case you didn’t see the video in part 1 of this series… here it is again.
Tags: cooking show, camp cooking, cooking recipies