How To make An Absolutely Perfect Roast Goose!
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Ingredients
1
each
goose, 10 to 12 pounds either frozen and thawed or fresh
Directions:
The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!
A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.)
Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.
When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in '94 that seemed to be well liked.
The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water.
Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, and saut
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Easy Roast Goose Recipe with a Port Wine Cherry Sauce and Sage and Onion Stuffing
Here is an Easy Roast Goose Recipe with a Port Wine Cherry Sauce for the perfect Charles Dickens Christmas and A Christmas Carol Cratchit Dinner that includes Sage and Onion Stuffing! ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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➡️TIMESTAMPS:
0:00 Introduction
3:24 Prepping the Goose
9:18 Sage and Onion Stuffing
13:01 How to Roast a Goose
27:04 Removing Goose Fat
43:52 Port Wine Cherry Sauce
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Whole Roast Goose
So I saw whole goose at the grocery store and I knew I had to get it! The texture and flavor reminded me of duck and it was really similar. This was a 12 pound goose. This was absolutely delicious!
I cooked this goose at 350 degrees Fahrenheit for about 2 hours or until the thighs reach 165 degrees internal.
5 Spice Mixture:
1 tsp. Cinnamon
1 tsp. Cardamom
1 tsp. Coriander Seeds
1 tsp. Dried Ginger
1 tsp. Cumin Seeds
(Salt and Pepper to taste)
Music: AesUno - Ninja Freestyle Rap Beat
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Strickland (@mrproducersir) is a lifelong waterfowler, duck hunting guide, chef, and producer/director in the film and television industry.
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Rick Stein's Roast Goose With Stuffing And Apple Sauce | Waitrose
Rick Stein makes his Christmas dinner favourite - rich and meaty roast goose with crispy stuffing, giblet gravy and apple sauce.
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