Spiced Roast Goose Recipe
Spiced Roast Goose Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 45 min. Bake: 2-1/2 hours + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 45 min. Bake: 2-1/2 hours + standing

Ingredients

  • 4 cups 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)
  • Salt and pepper to taste
  • 2 teaspoons ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon aniseed
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water

Directions

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. Remove from the heat; allow to cool.
Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes.
Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half.
Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving.
For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Yield: 6-8 servings.
Originally published as Spiced Roast Goose in Country Woman Christmas Annual 2005, p28

Nutritional Facts

1 each: 887 calories, 59g fat (19g saturated fat), 245mg cholesterol, 1449mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 71g protein.

  • 4 cups 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)
  • Salt and pepper to taste
  • 2 teaspoons ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon aniseed
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  1. 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. Remove from the heat; allow to cool.
  2. Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
  3. Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes.
  4. Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half.
  5. Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving.
  6. For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Yield: 6-8 servings.
Originally published as Spiced Roast Goose in Country Woman Christmas Annual 2005, p28

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