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Roast Christmas Goose Recipe

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This recipe for Roast Christmas Goose is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (5 kg.) fresh or frozen goose
Salt and pepper
Hot water to brush goose to release the fat
Pan with wire rack to separate goose from bottom of pan
Directions:
Directions:
Remove all fat that is around the body cavity and neck using culinary scissors. Rinse goose and drain. Using a fork, poke holes in the skin all over the bird without piercing the meat to allow the fat to render off during roasting. Season goose with salt and pepper by rubbing entire body.
Cover wings with aluminum foil. Put goose in a roasting pan with a wire rack between the goose and the bottom of the pan. Add about 1 c. hot water to the pan. Roast goose at 220°C for 15 minutes and then reduce to 190°C. Brush with hot water every 20 minutes. Cook for about 3 hours. Use a thermometer to gauge cooking. The internal temperature should read 82°C when done, or the legs should move up and down freely and juices run a pale yellow. Serves 4-6.

 

 

 

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