Michael Romano’s Roast Goose

1 10-pound goose
1 small onion, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 small carrot, washed and coarsely chopped
1 small apple or quince, cored and coarsely chopped
1 bay leaf
8-10 sage leaves, coarsely chopped
½ teaspoon caraway seeds
10 juniper berries, lightly crushed
Freshly ground black pepper
2 teaspoons kosher salt
1 cup apple cider
2 cups chicken broth

Serves 5-6

1. Cut away the two end joints of each goose wing and set them aside along with the liver and giblets.

2. Combine the onion, celery, carrot, apple, bay leaf, sage, caraway, juniper, some black pepper, and 1 ½ teaspoons salt in a small bowl. Stuff the cavity of the goose with the seasoned vegetable mixture. Tie the legs together with a piece of kitchen twine. The goose can be prepared to this stage the day before and held, uncovered, in the refrigerator.

3. Preheat the oven to 250 degrees F. Place the stuffed goose breast-side down on a roasting rack in a large, heavy-bottomed roasting pan, cover the pan tightly with aluminum foil, and place in the oven. Allow the goose to cook for 4 hours.

4. Remove the roasting pan from the oven and uncover the goose, reserving the foil. Turn the oven to 350 degrees F. Lift the rack with the goose from the roasting pan, carefully pour off the fat from the pan, strain it, and reserve, refrigerated or frozen. (The fat will keep for a month or so, well covered in the refrigerator, and indefinitely in the freezer. Use it to make goose or duck confit, to fry potato slices, or to sear meat). Replace the goose, still breast-side down on the rack, in the roasting pan; return the pan to the oven, and cook, uncovered, for 1 hour.

5. Remove the pan from the oven and scatter the wings, liver and giblets around the goose. Turn the goose breast-side up, and continue cooking for an additional hour, or until the skin is crisp and golden brown and the leg begins to come away from the body of the goose when gently tugged.

6. Remove the goose to a platter and cover lightly with the foil. Remove the rack from the pan and pour off any fat, leaving the wings, liver, and giblets in the pan. Uncover the goose, cut the twine holding the legs together, and scoop the vegetables from inside the goose and into the roasting pan. Re-cover the goose on the patter, and place the roasting pan on medium heat over one or two burners on the stove. Cook the vegetables, stirring occasionally, for two minutes. Pour in the apple cider and chicken broth and boil liquid until reduced by half. Season with the remaining salt and some additional black pepper, and strain the sauce.

7. Carve the goose and serve with the sauce.


Recipe Courtesy of "Second Helpings from Union Square," pg. 160-161