Ingrédients pour Perfect Spiced Roast Goose
- 4 cups water
- 1 cup soy sauce
- 2 stalks celery, chopped
- Dried Onion Flakes
- 1 tablespoon brown sugar
- 1 (10-12 pound) goose
- 1 teaspoon salt
- Black Pepper
- 2 tablespoons vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- Anise Seed
- Cider Vinegar
- 2 tablespoons honey
- 2 tablespoons cornstarch
- Cold Water
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Comment préparer Perfect Spiced Roast Goose
- **Prepare the Marinade:** In a large saucepan, combine 4 cups water, 1 cup soy sauce, 2 chopped celery stalks, 1/4 cup dried minced onion, and 1 tablespoon brown sugar. Bring to a boil, reduce heat, and simmer uncovered until celery is tender (about 10-15 minutes), stirring frequently. Cool completely to room temperature.
- **Marinate the Goose:** Pour the cooled marinade into a large resealable bag. Add the whole goose, seal the bag tightly, and turn to coat the goose evenly. Refrigerate for 4 hours, turning the bag several times.
- **Preheat & Prep:** Preheat oven to 325°F (160°C). Discard the marinade. Rinse the goose and pat it dry.
- **Season the Goose:** Sprinkle the inside of the goose cavity with 1 teaspoon salt and 1/2 teaspoon black pepper. Rub the outside of the goose with 2 tablespoons vegetable oil.
- **Spice Rub:** In a small bowl, combine 1 teaspoon ground cinnamon, 1 teaspoon garlic powder, and 1/2 teaspoon aniseed. Rub this spice mixture all over the outside of the goose.
- **Initial Roast:** Place the goose on a shallow roasting pan. Roast uncovered for 30 minutes.
- **Honey Glaze:** Meanwhile, in a small saucepan, combine 1/2 cup apple cider vinegar, 1 tablespoon soy sauce, and 2 tablespoons honey with 2 cups of water. Bring to a boil, reduce heat, and simmer uncovered until reduced by half (about 15-20 minutes).
- **Baste & Roast:** Remove the goose from the oven and baste generously with the honey mixture. Sprinkle lightly with salt. Return to the oven and roast uncovered for another 30 minutes.
- **Final Roast:** Cover the goose loosely with foil and continue roasting for 1 1/2 to 2 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C).
- **Rest:** Remove the goose from the oven and let it rest, covered with foil, for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful goose.
- **Make the Gravy:** Strain the pan juices, skimming off and discarding any excess fat. In a small saucepan, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Whisk this slurry into the pan juices and bring to a boil, cooking and stirring for about 2 minutes, or until thickened.
- **Serve:** Carve the goose and serve with the delicious gravy. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
139 g
Sugar
61g
Fat
110g
Carbs
6g
