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Name: Old-Fashioned Crispy Roast Goose
Prep time: 15 min
Total time: 5 h 45 min
Yield: 8
Cuisine: American
Ingredients: 14 lb Goose; salt and pepper to taste

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INGREDIENTS

14 lb Goose
salt and pepper ; to taste

Servings

INSTRUCTIONS

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. Recipe by: TASTE SHOW #TS1G32

NOTES

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Old-Fashioned Crispy Roast Goose

14 lb Goose 
  salt and pepper to taste

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.        Recipe by: TASTE SHOW #TS1G32

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Nutrition

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Serving Size: 1 Serving (794g)
Recipe Makes: 8 Servings

Calories: 2945
Calories from Fat: 2402 (82%)

Amt Per Serving		% DV

	Total Fat 266.9g	356 %
	Saturated Fat 77.6g	388 %
	Monounsaturated Fat 141.1g
	Polyunsanturated Fat 29.8g
Cholesterol 635mg		195 %
Sodium 588.7mg		20 %
Potassium 2444.9mg		64 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 125.9g		180 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2945

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REVIEWS

kozulich

Skin turned out very crispy, meat was tender. Make sure your roaster pan in big enough or your oven will be a mess! Recipe itself is idiot proof.

15y