Makes one 9 1/2 pound Goose (6 to 8 servings)
YouTube instructional video is at the bottom.
What you’ll need
9 1/2-pound Goose
All-purpose flour
Salt
Black pepper
Chef Paul’s poultry magic
Onion powder
Garlic
Dried thyme
Hickory liquid smoke
Homemade cornbread dressing or any type of dressing of your choosing. (For stuffing)
Tools you’ll need
12 by 16-inch roasting pan with a V rack
Preparation of Goose
Note- Before you start preparing your Goose, make sure it is completely thawed out. If it is frozen, place into fridge for 4 days or until Goose has completely thawed.
Step 1- Remove the neck and giblets from cavity of the Goose. Place goose parts into a medium-sized bowl. Trim off any excessive skin that maybe on the Goose. Picture demonstrations of removing excessive skin is below.
Step 2- Add Goose into a strainer or cool rack added into the sink. Rinse the goose off with cold water. Once done pat Goose dry with napkins.
Step 3- Take a sharp knife and separate the Goose skin from the inside the Goose breast on both sides. Continue to trim the skin until you reach the front of the Goose. Once done you should be able to stick your hand underneath the goose skin. Picture demonstrations is below.
Making the Garlic marinade
Step 4- Cut 6 to 8 cloves garlic in half. Mash garlic with a garlic press and add mashed garlic into a small bowl.
Step 5- Add 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Chef Paul’s Poultry magic, 1/2 teaspoon onion powder, 1 1/2 teaspoons dried thyme, and 2 teaspoons Hickory liquid smoke. Stir until combined and set aside.
Marinating the Goose
Step 6- Take a large fork and prick holes all over the Goose. Take Garlic marinade and add a small amount 2 tablespoons and rub it underneath the Goose skin where the Goose breast is. From there spread 1 tablespoon of the Garlic marinade into the goose cavity and spread the rest all over the Goose. Gently massage the marinade into the skin of the goose. Picture demonstration is below.
Step 7- Place Goose into a large bag or wrap with plastic wrap. Place into fridge for 8 to 12 hours or overnight. Make sure you place the Goose parts into an airtight container and place into fridge for 8 to 12 hours or overnight. You can add a small number of seasonings onto the Goose parts and go from there.
Roasting the Goose
Preheat oven to 325 degrees.
Note- Roasting times vary depending on the size of the Goose, the roasting pan and your oven.
Step 8-Remove Goose from plastic bag or unwrap Goose. Add the stuffing (Any of your choosing) into the cavity of the Goose until the cavity is full.
Step 9- Align the Goose parts into the sides of roasting pan. From there sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder and 1/4 teaspoon dried thyme on to the Goose parts.
Step 10- Add the “V” shaped Roasting rack into the Roasting pan and carefully add the Goose on top of the V rack. Add 6 cups room temperature water into roasting pan.
Step 11- Place the Goose into a preheated 325-degree oven for 3 hours or until the internal temp of the Goose breast and thigh is 175 degrees. After each hour remove Goose from oven, and base with the liquid in the roasting pan. After 2 hours and 40 minutes insert a meat thermometer into the Goose breast and into the Goose thigh. Internal temp should be 175 degrees F. If it’s at or surpassed that, the Goose is done. Let cool for 30 minutes before carving. Remove the rack with the Goose on it and place onto an 11 by 17-inch baking pan. Cover Goose with aluminum foil and place into a preheated 170-degree oven to keep the Goose warm while you prepare everything else.
Step 12- Remove Goose parts from roasting pan, and place into a medium sized bowl. You can also place the parts in a preheated 170-degree oven to keep warm.
Separating the Goose fat
Step 13- Add 5 cups warm water 1/2 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon Chef Paul’s Poultry magic into Roasting pan with leftover pan juices. Stir with a wooden or silicone spatula while gliding the spatula on the bottom and sides of pan. Once done, place into freezer for 1 to 2 hours or until the fat turns solid.
Step 14- Remove roasting pan from freezer. Remove the solid fat from the top and place into a small bowl. Take the leftover Goose stock and add it into a mesh strainer with a small bowl underneath it. You can also warm the Goose stock into the microwave for 1 to 2 minutes on high. Stir and set aside.
Making the Goose gravy
Preheat fire to medium heat.
Step 15- Add 1/4 cup Goose fat and 1/4 cup all-purpose flour into a large saucepan. Stir continuously for 5 minutes or until the roux reaches a brown color. Add 4 1/2 cups Goose stock, 1/4 or 1/8 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon Chef Paul’s Poultry magic and stir until combined. Let come to a simmer. Add Goose parts (Neck, giblets etc.) and stir. Let simmer for 25 to 30 minutes stirring occasionally. Turn fire off and let cool for 25 to 30 minutes before serving. For best results serve the Goose and the gravy the next day so the flavors and settle and increase. You can also serve the Goose and the gravy over rice.
YouTube instructional video
