Roasted Goose GAPS Legal Recipe
Yum! Goose is delicious and this roasted goose recipe couldn't be simpler. Goose used to be a traditional Christmas meal, probably because of its size! A goose can feed a crowd! If you’ve never tried goose before, it tastes a little like the dark meat from a turkey.
If not made properly, goose can be tough and dry, but baking it with salt and at a low temperature helps hold the moisture in. For added moisture and flavor, you can make a gravy out of the drippings (not shown).
The best part about goose is the amazing amount of fat you can harvest and use for cooking later. Also the goose liver makes an excellent pate! (Recipe for liver pate here.)
This particular goose was one that I raised when I lived on a farm a while back. No matter what meat you’re eating, home raised is the best!
Tender Roasted Goose Recipe
Ingredients for Making Roast Goose
2-3 TBSP of salt
1 goose, approx 8-10 lbs., skin on
Directions for Making Roast Goose
Remove excess fat from the opening of the goose and set aside to render separately. To learn how to render fat, check out this post.
Rub the outside of the goose with 3 tbsp of salt. Salt is essential to create a barrier and lock in moisture.
Place in a glass baking sheet, breasts down. Cover with parchment paper and aluminum foil.
Bake in the oven at 325 for 2.5 hours until the goose reaches an internal temperature of 175-180 in the legs. Uncover the goose the last ten minutes or so.
Pour juices from the baking dish. Allow to cool and separate. Then, remove and set aside the fat for cooking later.