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LOCATION: Recipes >> Poultry >> Roast Goose 04

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Back Bay Roast Canada Goose

8-10 lb wild goose
2 qt water
3 1/2 T salt, divided
2 T vinegar
1 T coarse ground pepper
1 T marjoram, crushed
1 ts caraway seeds
4 md green apples, unpeeled and quartered
2 md onions, quartered
8 juniper berries
4 T butter
2 10-1/4-oz cans beef broth
2 10-1/4-oz cans water

Preheat oven to 350 degrees F. Dress goose, do not remove skin.
Mix water, 2-1/2 tablespoons salt and vinegar in glass or enamel
container, place goose in marinade. Place in refrigerator and soak
for 12 hours, turning as necessary to soak all parts of goose.
Remove goose from marinade, rinse thoroughly with cold water and
towel dry inside and out. Rub cavity with 1 tablespoon salt and
pepper, then with marjoram and caraway seeds. Mix juniper berries,
quartered, apples, and onions and stuff cavity. Rub breast, thighs,
and legs with butter. Truss goose and place breast down on rack
in roasting pan. Combine the beef broth and the water and pour
half the mixture around the goose to 1/4-inch depth. Roast goose
for 2 hours, adding broth mixture as needed to maintain the 1/4-inch
depth. After 2 hours, turn goose breast up on rack and continue
cooking at 350 degrees for 1 hour or until hip joint moves freely.
Baste frequently during the last hour. Remove goose and discard
stuffing. Serve with lingonberry sauce (see separate recipe).
Yield 4 to 6 servings.

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