“I myself favor a goose for Christmas”
Sherlock Holmes in the story The Blue Carbuncle
This is a tradition at our house. We like to get all Victorian at Christmas. So here’s our recipe for roast goose.
Rub inside and out with lemon halves, spinkle cavity and outside with salt. Place the goose on a rack in a large roasting pan. Place in the oven and roast for 20 minutes.
Reduce the oven temperature to 325° degrees F and flip the bird over so it’s breast side down. Cook for an hour.
Flip bird over so it’s breast side up and pour 1/3 cup of hot chicken stock over the breast and legs of the goose. Continue to roast the goose for another 30 minutes.
Open the oven door, and pour another 1/3 cup of hot stock over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Check thigh termperature with instant read thermometer
Pour a final 1/3 cup of hot stock over the goose to help the fat render from the bird.
When instant read thermometer reads 140°, start spooning on on the glaze. Cook the bird until an instant read thermometer inserted into the thigh of the goose (without touching the bone) reads 165 degrees F. Remove the goose from the oven, cover, and allow to rest 20 minutes while making gravy.
30 minutes before done paint with glaze.
Lemon Currant Glaze
Juice of l lemon
1/2 C red current jelly