Photo by: williewonker
Roast Goose at the local markets
Photo by: David McKelvey
ROAST GOOSE RECIPE FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF
For 6 persons
1 goose 6-10 lbs
salt and pepper, to taste
stuffing - fruits like apples and prunes recommended
Remove the feathers, remove the entrails and singe the skin. Wash inside out out. Using three prong roasting fork, poke several holes in the skin about 1/4 inch deep. Make several holes in the breast and thighs.
Boil enough water to immerse the goose a large pot. Boil the goose for two minutes or less. Remove from the water and dry the skin. Refrigerate 48 hours.
PREHEAT OVEN TO 350º F /160º C
Cooking time: between 2 - 2 ½ hrs
Salt and pepper the goose inside and out. Stuff the goose and sow the cavities shut. Tie the legs together and secure the wings.
Place it on a spit with a pan underneath to catch the juices. After 20 minutes prick the skin again with the trident and baste it with its juices. Continuing basting every 20 minutes.
If a spit is not available, place the goose, breast side down, on a roasting rack in a roasting pan. Cook for 20 minutes. Prick the exposed skin with a trident, baste with its juices and cook for another 20 minutes.
Turn the goose breast side up, prick the exposed skin and baste the goose with the pan juices. Roast one hour more, basting every 20 minutes.
If the goose is very brown at this point, let it cook for another 30 minutes.
If the goose is looking a rather white, turn the oven up to 400º F/200º C and cook for 30 more minutes or until done.