Roast Goose With Browned Potatoes Recipes
ROAST GOOSE
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
- With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
- Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
- Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
- Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
- Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.
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- The day before cooking, remove neck and giblets from cavity of goose (use for stock if you like), as well as any lumps of fat. Rinse goose inside and out and pat dry with paper towels. Cut lower two joints from wings, leaving one joint (use lower joints for stock). Transfer to a rack set in a rimmed baking sheet. Prick goose skin all over with a small metal skewer or paring knife, angling skewer or knife sideways so you only prick skin, not meat. Season generously inside and out with salt and pepper. Chill overnight, uncovered.
- Remove goose from refrigerator about 1 hour before roasting. Meanwhile, prep vegetables: Bring a large pot of water to a boil. Add onions and boil 1 minute. Lift out with a slotted spoon to a baking sheet to cool. To boiling water, add potatoes (keep whole so they're not waterlogged), 3 bay leaves, and about 1 tbsp. salt. When water returns to a boil, reduce heat and simmer potatoes until just tender, 15 to 20 minutes. Transfer to baking sheet with onions to cool.
- Preheat oven to 450°, with one rack in lower third of oven and another in upper third. Pat goose dry and peel 2 or 3 onions. Stuff the onions, a few thyme branches, 2 bay leaves, and 2 apple quarters into goose cavity. Tie kitchen twine around body to hold wings close to body and tie ends of legs together. Set a V-shaped rack in a large (12- by 16-in.) roasting pan. Set goose in rack, breast up.
- Roast goose 30 minutes. Carefully remove roasting pan from oven, lift goose in rack to a rimmed baking sheet, and pour accumulated fat from pan into a heatproof bowl. Reduce oven to 350° and return goose to roasting pan. Roast another 30 minutes, then pour off fat as before. Baste top of goose with 1 to 2 tbsp. fat. Continue roasting, checking temperature with an instant-read thermometer inserted in thigh joint every 30 minutes, until thermometer registers 170° to 175°, about 30 minutes more, pouring off fat if more than about 1 in. accumulates.
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