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1. The day before you plan to cook your goose, take it out of the packaging and remove the giblets (they might be hard to find, but they are there). Place the goose, uncovered, in the refrigerator. This will allow the skin to dry out. When you are ready to cook, pull the goose out of the refrigerator and allow it to come to room temperature (about 1 hour) prior to cooking.
2. Preheat oven to 325°F. Season with salt, pepper, and your favorite fresh herbs. In a roasting pan with sides, fill the bottom with roughly chopped root vegetables. Then fill the pan with apple juice or cider (stock or wine also work) to cover the vegetables halfway.
3. Place the goose breast side down in pan and place in the middle of the oven. The fresh herbs and root vegetables will add lovely aromatics to your goose and your kitchen.
4. Ovens differ, but we suggest calculating about 25 minutes per pound to reach an internal temperature of 165°F, remembering that the temperature will rise 10-15 degrees after leaving the oven.
5. Check the temperature often, especially as the goose gets closer to the final desired temperature. Half way through cooking, turn the goose over to brown the breasts.
6. The goose is done when a slit in the skin reveals the juice running clear (not red). Please note, the breast typically cooks slightly faster than the dark meat, so be careful not to overcook your bird.
7. Always let the goose rest for at least 30 minutes before carving to allow for the redistribution of juices.