1 goose (11-13 lbs.), thawed if frozen
Giblet Wine Sauce (recipe follows)
Parsley sprigs (optional)
Shredded orange peel (optional)
Remove goose giblets and reserve for sauce. Pull out
and discard lumps of fat in neck and body cavities. Rinse
bird with cold water, drain, and pat dry. With a fork,
prick skin at 1/2 inch intervals in thigh and lower breast areas.
Turn bird breast down and fasten neck skin to back with a skewer.
Tie drumsticks together or tuck them into the loss skin at bottom
Place goose, breast down, on a rack in a large roasting pan (at
least 11 by 17 inches). Roast, uncovered, in a 400 degree oven
for 1 hour. Every 30 minutes, ladle out fat accumulating
in roasting pan (or siphon out with a bulb baster); reserve 2
tbls. for sauce. Discard remaining fat or save for other
cooking uses. Meanwhile, prepare stock for Giblet Wine
Sauce (recipe follows).
After goose has roasted for 1 hour, reduce oven temperature to
325 degrees. Protecting your hands, turn goose breast up
on rack and insert a thermometer into thickest part of breast
(not touching bone). Continue to roast, siphoning fat from pan
every 30 minutes, until thermometer registers 175 degrees - about
1 1/2 more hours for an 11 lb. bird, about 2 more hours for a
Lift goose from roasting pan, remove skewers and string (if used),
and place bird breast up on a platter. Keep warm while
you prepare Giblet Wine Sauce.
Garnish goose with parsley and orange peel, if desired.
Present at table.
To carve, cut off tips and first joints of wings. Holding
remaining wing section with fingers, sever from body by forcing
knife through side of breast into joint while twisting wing.
To carve legs, turn goose breast side down and cut through back
skin to expose joints next to center back. Anchor a fork
firmly in thigh and press drumstick down to board, then cut between
leg and body a joint. Repeat for other leg. Separate
thighs and drumsticks at joints, then cut along bone to divide
each into 2 pieces.
Remove each side of breast by sliding a knife between meat and
keel bone. Cut down to breastbone along wishbone and around
to wing joint. Cut meat free in 1 piece; thinly slice each
breast crosswise. Trim off any clinging pieces of meat
from the carcass.
Serve sliced goose with Giblet Wine Sauce.