Naturally Noel: Christmas Goose

Print
Email
|

by Frank Davis

wwltv.com

Posted on November 30, 2009 at 6:36 PM

Updated Wednesday, Oct 30 at 11:31 AM

 

 

1 domestic frozen goose, completely thawed
3 teaspoons kosher or sea salt
1 teaspoon cayenne pepper
2 tablespoons Frank Davis Poultry Seasoning
1 large turnip, whole but peeled
1 cup all purpose flour
3/4 cup extra virgin olive oil
2 large onions, chopped
4 cloves garlic, minced
1/2 cup fresh parsley, minced
3 cups bottled water
3 cups quality Sauterne wine
1 can cream of mushroom soup, undiluted
1 lemon, juiced
1 tablespoon Worcestershire Sauce
2 bay leaves
Goose marinade
 

Click for printable recipe


First, remove the goose from the marinade solution and wash it thoroughly with cold running water. 

Then drain it well, pat it extremely dry, and season it inside and out with the kosher salt, cayenne pepper, and poultry seasoning.

Next, place the whole turnip inside the bird. 

Then in a heavy oval roaster, brown the flour in the olive oil slowly over a low fire. 

When this has been successfully completed, add in the onions, the garlic, and the parsley and gently cook the mixture for about 3 to 5 minutes. 

It’s at this point that you add the 3 cups of water, the 3 cups of Sauterne, the mushroom soup, the lemon juice, the Worcestershire, and the bay leaves. 

All that’s left to do now is place the goose on a rack and set the rack into the roaster. 

Then baste the goose heavily with the roaster “gravy,” tightly cover the roaster, slide it onto the bottom oven rack, and continue to baste the bird frequently as it cooks (like every 15 minutes or so). 

It might be necessary to add water (or chicken stock) if the basting gravy level becomes too concentrated and too low.

The goose should roast at 400 degrees for about 1-1/2 to 3 hours or until a meat thermometer reaches 180 degrees in the breast.  
Remove the bird from the oven when it’s done, take the lid off the roaster pan, allow the goose to “rest” for about 15 minutes so that the juices redistribute before carving it. 

This recipe goes well alongside Yuletide Vegetables and Rice and a bowl of Wintertime Gumbo.

========

Chef’s Notes:

==Remember that a goose can be a greasy form of poultry if not cooked properly.  That’s why it is essential that your Christmas goose be cooked on a rack inside the roaster to keep the meat from bubbling in the excess fats that render from the bird as it roasts.

==You will be able to create a sauce from the roaster drippings ONLY if you allow the drippings to chill in the refrigerator for about an hour so that the excess fat rises to the surface where you can remove it and toss it out.  What remains in the roaster can then be transferred to a sauce pan, heated thoroughly, and ladled over the Yuletide Vegetables and Rice.

==The goose marinate is made by combining vinegar and water in the proportions of ¼ cup vinegar to ¾ cup water.  You want to make enough of it to completely cover the goose for 1 to 3 hours.  Be sure to marinate the bird in a non-reactive container—glass, stainless steel, plastic, or crockery.  

==I sincerely recommend that you remove every bit of excess fat from the goose before you begin to prepare it for baking.  This will ensure you a less greasy gravy in the end.

 

Just as Ebenezer Scrooge surprised the Cratchit family with a goose for Christmas, you can surprise your family with this Christmas goose creation. All you got to do is follow this recipe to the letter and it’ll be almost like walking back into snowy old England in the days of Dickens!

Print
Email
|