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.
Recommended: 44 German Christmas Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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 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.
Originally published as Spiced Roast Goose in Country Woman Christmas Annual 2005, p28