Every year, sometime during the Hanukkah holiday, I make a roast goose dinner for our family. The menu is almost always the same: goose, braised red cabbage, potato latkes and some green vegetable or other.
Unfortunately, for one reason or another, we just never got to it last December and so, when my kids and grandkids came up for Ed's birthday weekend, we had our Hanukkah meal.
I cooked the bird a little differently this year, basting it with sweet white wine several times as it roasted. That tiny change sweetened up the pan juices.
A good meal was had by all.
PLUS, I made stock with the bones.
PLUS, I strained all the fat, which is snow-white when it hardens, and froze it all.
If you've never had roasted potatoes in goose fat or matzo balls made with goose fat, well, folks, you've been missing something awesome.
Looking forward to that Passover matzo ball soup.
- 1 10-12 pound goose
- lemon juice
- kosher salt
- freshly ground black pepper to taste
- 1-1/2 cups water
- 1 cup sweet white wine
Preheat the oven to 400 degrees. Rinse the goose and remove excess fat. Rub the goose with lemon juice and sprinkle with salt and pepper. Prick the skin all over with the tines of a fork. Place the goose, breast side up on a rack in a roasting pan. Pour the water into the pan. Roast for 45 minutes. Lower the oven heat to 325 degrees. Turn the goose breast side down. Pour the wine over the goose. Roast for 45 minutes, basting once during this time. Turn the goose breast side up again and roast for another 30-60 minutes, basting once or twice, or until the juices run clear when you prick the thickest part of the thigh with the tines of a fork (a thermometer inserted into the thickest part of the breast should read 165 degrees). Let rest for 15 minutes before carving.