Ingredients Jump to Instructions ↓

  1. 1 Older wild goose - (6- to 8-lbs) - prepared to roast

  2. 1 cup 110g / 3.9oz Chopped celery

  3. 1 cup 62g / 2 1/5oz Chopped onion

  4. 1 cup 40g / 1.4oz Bay leaf (small)

  5. 1 teaspoon 5ml Celery salt

  6. 1 teaspoon 5ml Garlic salt

  7. 1 teaspoon 5ml Onion salt

  8. 1/2 teaspoon 2 1/2ml Ground cloves

  9. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper Stuffing of your choice Pan Or Brown Gravy - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Pan Or Brown Gravy (from roast)" recipe which is included in this collection. Bring the goose to a boil in water with the celery, onion, and bay leaf, and simmer, covered for 1 hour. Discard bay leaf and again simmer, covered, for 1 hour. Drain bird well and cool enough to handle. Mix celery, garlic, and onion salts, ground cloves, and pepper. Rub well into bird inside and out. Loosely stuff with your choice of stuffing, and truss well. Roast at 350 degrees for 2 1/2 to 3 1/2 hours, or until goose tests done. Make the Brown Gravy. This recipe yields 8 servings.


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