Roast Watertown Goose Recipes

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OLD-FASHIONED CRISPY ROAST GOOSE



Old-Fashioned Crispy Roast Goose image

Provided by Food Network

Time 5h40m

Number Of Ingredients 2

1 (14 pound goose
Salt and pepper to taste

Steps:

  • Preheat oven to 250 degrees F.
  • Trim the goose. With a sharp knife, cut away excess fat and skin that hangs at both ends of the goose. Trim thoroughly. Fat can be discarded or used to render goose fat.
  • Salt the cavity and prick thoroughly with a fork on both sides of the bird (25 to 30 pricks). Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.
  • Place the goose on a rack set in a large roasting pan. Place the pan in the oven and roast the goose at 250 degrees F. After 1 hour, prick the goose thoroughly on one side and turn it over, and prick thoroughly on the other side. Continue to roast with the newly turned side up. Repeat this procedure every hour.
  • After 4 hours of roasting, prick and turn once again. Increase the oven temperature to 350 degrees F. Continue roasting, pricking, and turning once for an additional 75 minutes.
  • When the goose is done, let it sit for 15 minutes before carving. Season well with salt and pepper before serving.

ROAST GOOSE



Roast Goose image

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

1 fresh or frozen (12-pound) goose, giblets reserved
Salt and freshly ground black pepper
3 medium carrots, scrubbed and cut in half
3 stalks celery, cut in half
1 head garlic, cut in half crosswise
1 bunch fresh thyme sprigs
1 bunch fresh sage
1 medium onion, cut in half
8 sprigs flat-leaf fresh parsley
1 dried bay leaf
1 teaspoon whole black peppercorns
1/2 cup dry white wine
1 tablespoon unsalted butter

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.

ROAST WATERTOWN GOOSE



Roast Watertown Goose image

Years ago when people visited large cities south or east of Chicago during the poultry season, the eye would catch the sign, 'Watertown Stuffed Geese." When traveling by train, on the menu card of the diner would be found, "Watertown Goose." The geese that were raised and prepared for market in Watertown, Wisconsin found their way to tables of wealthy people in the east, New York, Boston, Philadelphia, and other eastern points which usually purchased the bulk of them. Orders were placed weeks and even months in advance and some wealthy families had standing orders from year to year to be certain of getting them. Quite inexpensive for you if your hunter has been successful! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Times are approximate.

Provided by Molly53

Categories     Goose

Time 4h

Yield 12 serving(s)

Number Of Ingredients 19

1 (10 lb) goose (young, weighing about 10 pounds)
2 teaspoons salt
1 orange, juice and rind of
3 tablespoons lemon juice (fresh is best)
1/4 lb dried apricot
1 cup breadcrumbs
3/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons celery, minced
1 teaspoon parsley, minced
2 tablespoons butter, melted
1 cup wild rice
3 cups water
1 teaspoon salt
1/2 lb chestnuts, blanched and cooked (chopped)
1/2 cup butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons onions, minced

Steps:

  • For the wild rice stuffing: Wash rice thoroughly and steam in the water to which 1 teaspoon salt has been added, about 40 minutes.
  • Drain and add remaining ingredients; toss lightly.
  • For the apricot stuffing: Cover apricots with cold water and cook until tender; drain and chop finely.
  • Combine crumbs and seasonings, celery and parsley; stir in butter and add apricots.
  • Mix well.
  • Preheat oven to 375°F.
  • Clean goose; wipe dry but do not stuff.
  • Place in an open roasting pan, prick through the skin into the fat layer around the legs and wings, and bake for 15 minutes.
  • Remove from oven and let cool to room temperature; repeat this procedure 2 more times.
  • Reduce oven to 325°F.
  • Rub goose with salt.
  • Fill fruit stuffing in the neck cavity and rice stuffing in abdominal cavity.
  • Truss; weigh to estimate cooking time.
  • Place breast up on rack in an uncovered roasting pan and place in oven.
  • Allow 25 minutes per pound (If the goose weighs less than 8 pounds, roast at 375F, allowing 35 minutes per pound.).
  • Basting is unnecessary, but if desired, the juice and grated rind of one orange and lemon juice may be sprinkled over the breast during the baking period.

Nutrition Facts : Calories 716, Fat 44.9, SaturatedFat 17, Cholesterol 168, Sodium 1023.7, Carbohydrate 33.4, Fiber 2.6, Sugar 6.2, Protein 43.5

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