The goose is a popular festive dish in many parts of the world. A Christmas dinner would not be complete without roast goose on the menu served by your home chef wearing a chef shirt or server apron (a frilly one at that!). However, cooking a goose can be quite intimidating for some people, but it doesn't have to be so.
There are a few different ways that you can cook a goose, but the easiest way is to roast it in the oven. Preheat your oven to 350 degrees Fahrenheit and place the goose on a rack in a roasting pan. Make sure that there is enough room for the fat to drip down without burning. Cook the goose for about 45 minutes per pound, or until an instant-read thermometer registers 165 degrees when inserted into the thickest part of the meat. Once cooked, allow the goose to rest for at least 15 minutes before carving and serving. This will give the juices a chance to redistribute throughout the meat, ensuring that each and every bite is as succulent as can be.
Another way to cook goose is to braise it. Start by heating a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the goose and cook until well browned, about eight minutes per side. Then add the onions, carrots, celery, garlic, bay leaves, thyme, and black pepper to the pot. Pour in enough chicken broth to cover the ingredients and bring to a simmer. Cover the pot with a lid and simmer until the goose is cooked through and tender, about two hours. Discard the bay leaves and thyme before serving.
The taste sensation of goose is unlike any other poultry; it is deliciously succulent and juicy. The skin is also crispy and flavorful, making it a popular choice during the festive season. If you are looking for a delicious main course to serve at your next hosted lunch or dinner, then goose is the perfect dish.
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