Recipe Archives->Gamebirds->Roast Goose 20

   
Roasted Goose
 
1 goose
1 Tbsp salt
1 tsp garlic powder
1 tsp onion powder
1 tart apple cored and quartered
2 stalks of celery with leaves
1 medium onion peeled and quartered
1/2 cup oil
1/4 cup water
Juice of two lemons
1 Tbs Rosemary
1 Tbs Thyme
1 Tbs Bay
1 tsp sage
1 Tbsp flour (heaping)
salt and pepper
 
Wash and dry goose, picking out all the shot and pin feathers. Cut
off the neck and the wing tips and throw them in a pot with the
liver, gizzard, heart  and lights. Sprinkle the goose well, inside
and out, with a mixture of  salt, garlic powder and onion powder
Stuff the cavity with apple quarters celery with leaves and onion
quarters Place the goose on a rack in a shallow pan, put it on the
grill and put  about 1/2" of water in the pan. This is to keep the
first drippings from  burning. Fire the grill to about 325 degrees
with a very light smoke. 

Make a basting sauce with oil 1/4 cup water, lemon juice, Rosemary,
Thyme, Bay and sage. Bring to a boil then remove from heat. Baste
with soft brush at 10-15  minute intervals until done. Should take
2 1/2-3 hours, depending upon size  and temp. Don't overcook -
remove when thigh registers 155 degrees and let  set for 10 minutes
before carving. Pour the oil off the pan juices into a skillet and
add flour. Mix and stir until it just begins to tan, then add enough
of the juices and  water from boiling the giblets to make a gravy.
Chop, giblets, pick the meat  from the neck bone, add salt and
pepper to make giblet gravy.  Correct  seasoning.

Printable version: roast-goose20.txt.