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Roast goose makes Christmas dinner special. Goose, with its
distinct flavor, has long been a European Christmas favorite.
 Ingredients:
1 fresh whole goose (13 to 15 pounds)
Butchers’ twine
Kosher salt
3 ounces goose rub (1 ounce each of ground fennel seed, ground
coriander seed and ground white pepper mixed together)
1 bunch fresh thyme
1 bunch fresh rosemary
1 dinner fork (to poke holes in skin of goose)
1 onion (peeled, cut into large dice)
1 carrot (peeled, cut into thick slices)
1 rib celery (washed, cut into large slices)
1 leek (white part only, washed and cut into thick slices)
1 bay leaf
2 cups water
Directions:
Preheat oven to 350 degrees F (use an oven thermometer if you
don’t trust your oven’s temperature). Tie the legs of the goose
together and cut the tips of the wings off. You can save the wing tips
with the neck bone and make a quick goose stock, if needed. Next,
using the fork, gently poke holes in the skin of the goose without
going through the skin into the meat. Do this all over the bird (this
will allow the fat to render off during the roasting process). Stuff
the cavity of the bird with the fresh thyme and rosemary, and season
it generously with salt. Finally sprinkle the entire goose with the
goose rub, then transfer the goose to a roasting pan with water,
onion, leek, celery, carrot, and bay leaf.
It's important to make sure your roasting pan is deep and strong
enough to accommodate the goose. Do not use aluminum foil roasting
pans because 3 cups of goose fat will render from the bird and, if
spilled onto a hot surface, could ignite.
Place the goose into the oven for 2 hours. Then, without opening the
oven, turn it off and let goose sit for one hour. Remove from oven and
cut breast meat off the bird, then slice the breast meat very thin.
Next, remove the thighs and legs.
Tip: Save the rendered fat from the roasting pan and use it to roast
potatoes or vegetables in place of cooking oil, a very flavorful
option.
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