Lunch: Orange-Rosemary Roast Goose

With a roast goose this beautiful your family and friend will still be sighing well into the new year thanks to this tastes-as-good-as-it-looks Christmas dinner centerpiece.

Ingredients

2 c. orange juice
4 shallots
4 sprig rosemary
kosher salt
Pepper
1 10- to 12-pound goose
1 c. low-sodium chicken broth
Orange slices
Rosemary sprigs

Instructions

Heat oven to 325 degrees F with rack positioned in the bottom third. Combine the juice, shallots, rosemary and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until liquid is reduced to about 1 cup, 14 to 16 minutes. Remove from heat; discard the solids. Set aside 1/2 cup of the reduced juice.
Rinse goose inside and out, then pat dry with paper towels. Remove visible fat. With the tip of a small knife, prick the skin all over (do not pierce the meat), tie the legs together with kitchen twine and tuck the wings underneath the bird. Place breast-side up on a rack set into a deep roasting pan. Season with 1 tablespoon salt and 2 teaspoons pepper.
Roast, basting every 30 minutes with the juice and the drippings and removing excess fat from the pan, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 to 3 hours.
Transfer goose to a cutting board and let it rest 15 minutes. Meanwhile, for jus, strain the pan drippings through a fine-mesh sieve. Return the solids to the pan and add the reserved juice and the broth. Place the pan across two stove burners and simmer the liquid, stirring, until reduced by half, 6 to 8 minutes. Serve the goose with the warm jus (garnish if desired).

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