How To Make Raymond’s Roast Goose
It’s always the season for merry making and nothing gets merrier than a full stomach. These Christmas recipes will do the trick for happy smiles and bellies. Nobody goes on diet and no tummy goes hungry during Christmas!
Serves:
Ingredients
- 1 (10 lb) goose
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 4 cloves garlic, minced
- 1 cup chicken broth
Instructions
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Preheat the oven to 350°F (175°C).
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Remove the giblets from the goose and rinse it thoroughly. Pat dry with paper towels.
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Season the goose inside and out with salt and black pepper.
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Stuff the cavity of the goose with fresh rosemary and minced garlic.
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Place the goose on a rack in a roasting pan, breast side up.
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Pour the chicken broth into the bottom of the roasting pan.
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Roast the goose in the preheated oven for 3 hours, or until the internal temperature reaches 165°F (74°C).
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Baste the goose with pan juices every 30 minutes during cooking.
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Remove the goose from the oven and let it rest for 15 minutes before carving.
Nutrition
- Calories : 680kcal
- Total Fat : 46g
- Saturated Fat : 15g
- Cholesterol : 276mg
- Sodium : 1473mg
- Total Carbohydrates : 1g
- Protein : 63g
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