Spiced Roast Goose

Celebrate the spirit of the season with loved ones gathered near and a festive meal rich in tradition, warmth and good cheer!

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 4 cups water, divided
  • 2/3 cup plus 1 tablespoon soy sauce, divided
  • 1/4 cup chopped celery
  • 1/4 cup dried minced onion
  • 1 tablespoon sugar
  • 1 domestic goose (10 to 12 pounds)
  • Salt and pepper

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[ingredients-right]

  • 2 teaspoons ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon aniseed
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, stirring frequently.
Cool. Pour marinade into a large resealable plastic bag; add goose. Seal bag and turn to coat; refrigerate for 3-4 hours, turning several times.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. Baste goose with honey mixture. Bake, uncovered, for 30 minutes. Cover and bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture if desired. Cover and let stand for 15 minutes before carving.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] For gravy, strain pan juices; skim and discard fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Serves 6 to 8.[/step-item]

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Originally Published in Reader's Digest