Goose is all dark meat, but it doesn't taste gamy. Serves 8.
Instructions
1. Remove the neck and giblets from the goose. Reserve for gravy, if desired.
2. Snip off the tips of the wings. Reserve for gravy, if desired.
3. Remove any lumps of fat from around the body and neck cavities.
4. Remove any quills in the skin with needle-nose pliers, if necessary.
5. Pull up the skin on the neck end and locate the wishbone.
6. Scrape the wishbone with a paring knife until the bone is exposed. Cut the bone free and remove.
7. Prick the skin all over with a sharp skewer, holding the skewer parallel to the bird so that you are only piercing skin, not the goose meat.
8. Bring a large pot of water to a boil.
9. Submerge the neck end of the goose in boiling water for 1 minute. Half of the goose body should be submerged.
10. Turn the goose over and submerge the tail end in boiling water for 1 minute. Half of the goose body should be submerged.
11. Drain goose and pat dry inside and out.
12. Place the goose breast side up on a rack in a roasting pan.
13. Refrigerate goose, uncovered, for 24 to 48 hours so that the skin dries.
14. Preheat oven to 325 degrees F and place a rack in the center of the oven.
15. Prepare your favorite stuffing.
16. Loosely pack the body and neck cavity of the goose with stuffing and close the vents with skewers.
17.Put the goose breast side down on the rack in the roasting pan and cook 1 1/2 hours.
18. Remove the goose from the oven and pour out most of the fat that has collected in the pan. Try not to discard any browned bits or juices.
19. Flip the goose over, breast side up, and return to oven. Roast 1 1/4 to 1 1/2 hours more, or until the drumsticks are soft when pressed and the skin around the breast has puffed up.
20. Remove the goose from the oven, place on a cutting board and let stand 30 minutes.
21. Remove the stuffing from the bird.
22. Carve the meat. Serve.
Tags: breast side, body neck, body should, body should submerged, boiling water, boiling water minute