ROAST GOOSE WITH PORT GRAVY
I've made this goose several times, and it is fantastic. A perfect holiday meal!
Provided by Ann
Categories Meat and Poultry Recipes Game Meats Goose
Yield 10
Number Of Ingredients 12
Steps:
- Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper.
- Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. Transfer goose, breast side up, to a rack set in a deep roasting pan.
- Cut remaining 2 onions and carrots into 2 inch pieces. Scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. Roast goose at 425 degrees C (220 degrees) in the middle of the oven for 30 minutes.
- Reduce temperature to 325 degrees F (165 degrees C). Carefully pour boiling water over goose; juices may splatter. Continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. Cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees F (80 degrees C). When done, the juices should run clear when thigh is pierced with a skewer.
- Transfer goose to a heated platter. Remove skewer and discard string. Keep goose warm, loosely covered with foil, until ready to serve.
- With a slotted spoon discard vegetables, neck pieces, and giblets from pan. Spoon off fat from pan juices, and reserve. On top of stove, deglaze pan with white wine and port over moderately high heat; scrape up brown bits. Add chicken broth, and boil mixture until reduced by about half. In a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. Whisk chicken broth mixture into the roux. Bring gravy to a boil, whisking constantly. Turn down heat. Simmer gravy, whisking frequently, for 5 minutes or until thickened. Season gravy with salt and pepper. Transfer gravy to a heated sauceboat.
Nutrition Facts : Calories 675.8 calories, Carbohydrate 15.2 g, Cholesterol 170 mg, Fat 41.7 g, Fiber 1.4 g, Protein 50.7 g, SaturatedFat 13 g, Sodium 444.3 mg, Sugar 3.4 g
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RENE RODAS
rodas-rene32@aol.comThe goose was a bit dry, but the gravy was delicious. I think I would cook the goose for a little less time next time.
Nishal Khati
khati-n@gmail.comThis was an easy recipe to follow, and the end result was amazing! The goose was cooked to perfection, and the gravy was rich and creamy.
Henry Diaz
hd70@yahoo.comThe instructions were a bit unclear in some places, but the end result was delicious. The goose was cooked perfectly, and the gravy was flavorful and complemented the goose perfectly.
Nokuthula Moyo
moyo96@aol.comThis recipe is a keeper! The goose was tender and juicy, and the gravy was perfect. I served it with roasted potatoes and vegetables, and it was a hit with my family and friends.
Joe Smith
joesmith34@yahoo.comThe goose was a bit too salty for my taste, but the gravy was delicious. I think I would use less salt next time.
___mILu ___SsMsS___
___ssmss______milu68@aol.comThis is the best roast goose recipe I've ever tried! The goose was cooked to perfection, and the gravy was rich and flavorful. I will definitely be making this again for my next dinner party.
Aroon Shamoon
a.s@yahoo.comThe goose was a bit dry, but the gravy was delicious. I think I would cook the goose for a little less time next time.
Roki Im
roki.im34@gmail.comThis was an easy recipe to follow, and the end result was amazing! The goose was cooked to perfection, and the gravy was rich and creamy.
Arfan Ahammed
aa48@hotmail.frThe instructions were a bit unclear in some places, but the end result was delicious. The goose was cooked perfectly, and the gravy was flavorful and complemented the goose perfectly.
Gadron tz
gadron_t@yahoo.comThis recipe is a keeper! The goose was tender and juicy, and the gravy was perfect. I served it with roasted potatoes and vegetables, and it was a hit with my family and friends.
Christina Zieler
zchristina9@hotmail.frThe goose was a bit too salty for my taste, but the gravy was delicious. I think I would use less salt next time.
DS ME
m-ds21@aol.comThis is the best roast goose recipe I've ever tried! The goose was cooked to perfection, and the gravy was rich and flavorful. I will definitely be making this again for my next dinner party.
Kelly Fageroos
f.k54@hotmail.frThe flavor of the goose was amazing, but the texture was a bit tough. I think I would cook it for a little less time next time.
Attar Baloch
baloch43@aol.comThis was my first time cooking goose, and I was really impressed with how easy this recipe was to follow. The goose turned out perfectly cooked, and the gravy was delicious. I will definitely be making this again!
Namujjuzi Mariam
n_m@hotmail.co.ukOverall, this was a good recipe. The goose was juicy and flavorful, and the gravy was rich and creamy. However, I found the instructions to be a bit confusing in some places.
Sunday Uba
us@hotmail.comThe goose was a bit dry, but the gravy was delicious. I think I would cook the goose for a little less time next time.
Kendra peguero
kendra34@gmail.comThis recipe was easy to follow, and the end result was amazing! The goose was cooked to perfection, and the gravy was flavorful and complemented the goose perfectly. I will definitely be making this again!
Imageeemage
imageeemage@hotmail.co.ukI've made this roast goose with port gravy recipe at least a dozen times now, and it always turns out perfectly. The goose is always juicy and flavorful, and the gravy is rich and delicious. My family and friends rave about it every time I make it!