My first time cooking (or eating) a goose! I looked at about 6 recipes and used bits from all of them, I think, but mostly followed this one. I used a bread stuffing instead of wild rice, which I didn't have handy. My goose was frozen and thawed, not fresh, and still a little icy inside, so I cooked at 350F. I used a spice rub of salt, sage, and thyme, rubbing it on the breast and the back of the bird. Cooking breast-side down for the first half and then turning it worked really well, especially since my bird was still frosty. The skin came out very crispy and caramel colored. The meat was tender and moist. For the gravy, I used the giblet broth plus some vegetable broth and some white wine, all of which came together nicely. Great success!
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My first time cooking (or eating) a goose! I looked at about 6 recipes and used bits from all...