Spiced Roast Goose 4 cups water plus 2 tablespoons water, divided 2/3 cup plus 1 tablespoon soy sauce, divided 1/4 cup chopped celery 1/4 cup dried minced onion 1 tablespoon sugar 1 domestic goose (10 to 12 pounds) 2 teaspoons ground cinnamon 1 teaspoon garlic powder 1 teaspoon aniseed Salt and pepper to taste 1/4 cup cider vinegar 1/4 cup honey 2 teaspoons cornstarch Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spiced Roast Goose cont. 2 tablespoons cold water In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender; let cool. Pour marinade into a large resealable plastic bag. Add goose and seal bag; turn to coat. Refrigerate 3-4 hours, turning several times. Drain and discard marinade. In a small bowl, combine the cinnamon, garlic powder and aniseed. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan; rub with spice mixture. Bake, uncovered, at 325° for 30 minutes. Meanwhile, in a small saucepan, combine 2 cups water, vinegar, honey and remaining soy sauce. Bring mixture Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Spiced Roast Goose to a boil. Reduce heat; simmer, uncovered, until reduced by about half. Baste goose with honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, baste occasionally with honey mixture if desired. Cover and let stand for 15-20 minutes before carving. For the gravy, strain pan juices into a large measuring cup; skim fat and discard. In a small saucepan, combine cornstarch and remaining water until smooth. Add pan juices; mix well. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with goose. Yield: 6-8 servings. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008