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HOW TO COOK A GOOSE

from the kitchen of Don Shingler, Jr.

Published in "Bon Appetit" Nov. 1991, page 182.

Select a goose of 10# to 14#. Preheat the oven at 350° and plan to roast the bird for 20 minutes per
pound. Add 30 to 45 minutes to cooking time if the goose is stuffed.

STUFFING:

1 to 2 white onions, finely chopped

½ tsp thyme

2 stalks celery, diced

½ tsp pepper

5 cloves garlic, sliced or pressed

2 eggs, beaten

24 ounces bread crumbs (Pepperidge Farms Herb Seasoned) or equal

½ tsp Italian herb blend

3/4 tsp salt

¼ to ½ cup chicken broth

1½ tbs sage

3 slices salt pork, sliced thin

½ tsp oregano

1/8 lb butter

 

Lemon juice

Melt butter and saute onions, celery and garlic until soft. Mix bread crumbs, salt, sage, thyme and other spices and stir in beaten eggs. Add sauted mixture above. Then add enough broth to moisten the dressing,mixing thoroughly. The stuffing should not be too wet as the goose adds its juices to it while it roasts.

Wash the goose and pat it dry. Moisten inside and out with lemon juice and sprinkle with salt and pepper. Stuff loosely. (Any extra dressing can be baked separately.) Slip salt pork slices under skin of breast, and tie it in place when you truss the legs together. Do not prick the skin of the goose.

Use a rack to hold the goose above the bottom of the roasting pan. Cover the breast of the goose with cheese cloth until the last hour of cooking. As rendered fat accumulates in the bottom of the roasting pan, remove it.

Savor the incredible aroma of roasting goose while your mouth waters and you prepare the rest of the feast.

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How to cook a Goose

 

Don Shingler, Sr.
Company Founder
1915-2004

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