Gala Goose Food

PERFECT SPICED ROAST GOOSE

Steps:

• For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
• Cool mixture to room temperature.
• Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
• Refrigerate for 4 hours turning several times.
• After 4 hours of refrigeration time discard marinade.
• Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
• Rub the outside of the goose with vegetable oil.
• Place goose on a shallow roasting pan.
• Set oven to 325 degrees.
• In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
• Bake UNCOVERED for 30 minutes.
• Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
• Remove the goose from oven and baste the goose generously with honey mixture.
• Sprinkle lightly with salt.
• Return to oven and bake UNCOVERED for another 30 minutes.
• Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
• Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
• For the gravy; strain pan juices, then skim and discard any fat.
• In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
• Serve the gravy with the goose.
• Delicious!

GALA GOOSE

Steps:

• Remove the giblets and the neck from the cavity of the goose. Pull off any loose fat, and cut off the first two wing joints, if still attached, and reserve. Wash the goose, tie the legs together, prick the bird all over with a sharp fork, and season with salt and the juice of a lemon.
• Put the loose goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard the remaining fat (or use later). Add to the pan the giblets, wing pieces, and neck, and the carrots, onions, and celery. Sauté until the vegetables are browned, about 5 minutes, turning frequently. Sprinkle on the flour, adjust the heat to medium, and continue stirring until the flour is lightly browned, about 5 minutes.
• Pour the chicken broth and the white wine into a roasting pan large enough to hold the goose and able to be used on the stovetop, and bring to a boil. Lower the goose into the pan, breast side down, and strew the pieces of browned goose, the cooked vegetables, the parsley, the apple peelings, and the bay leaf all around. Pour in enough water to cover the goose by about two-thirds, and bring to a simmer. Whisk a cup of this liquid into the sauté pan that had the vegetables and the goose parts, then scrape the seasoned liquid back into the roasting pan. Cover the pan, and cook very gently, regulating heat to keep it just at a simmer.
• After an hour, turn the goose over, by inserting a set of prongs into the cavity of the chicken, being careful not to break the skin. Wearing a pair of rubber gloves makes this relatively easy. Poach the goose about 2 more hours, or until the meat is tender when pierced with a fork. Turn off the heat, cool, cover the pan, and refrigerate overnight.
• The next day, remove the layer of fat from the liquid. Gently lift out the goose, and bring the liquid to a boil over high heat. Reduce to a simmer, then reheat the goose in the stock for about 10 minutes while preheating the oven to 450 degrees.
• Remove the goose from the liquid, drain, and place on a rack, breast side up, in a shallow roasting pan. Roast until the skin is brown and crispy, about 30 minutes. Take the goose out of the oven, and let it stand for about 15 to 20 minutes.
• While the goose is resting, skim the grease from the pan liquid and strain to remove the pieces of goose, the vegetables, and the seasonings. Purée the vegetables in a blender or food processor, and put them back into the pan with the juices. Boil quickly to reduce the liquid by half, and put in a gravy bowl. Serve the goose on a bed of sautéed red cabbage with chestnuts (see page 304), with the sauce on the side.