Perfect Spiced Roast Goose

Total Time: 6 hrs Preparation Time: 4 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 cups water, divided
• 2/3 cup soy sauce
• 1 stalk celery, chopped
• 1/4 cup dried onion flakes or 1 small onion, chopped
• 1 tablespoon sugar
• 1 (10 -12 lb) goose
• 1 tablespoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 2 tablespoons vegetable oil
• 2 teaspoons cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon anise seed
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce
• 1/4 cup honey
• 2 teaspoons cornstarch
• 2 tablespoons cold water

Recipe

• 1 for the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
• 2 cool mixture to room temperature.
• 3 pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
• 4 refrigerate for 4 hours turning several times.
• 5 after 4 hours of refrigeration time discard marinade.
• 6 sprinkle just the inside of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
• 7 rub the outside of the goose with vegetable oil.
• 8 place goose on a shallow roasting pan.
• 9 set oven to 325 degrees.
• 10 in a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
• 11 bake uncovered for 30 minutes.
• 12 meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
• 13 remove the goose from oven and baste the goose generously with honey mixture.
• 14 sprinkle lightly with salt.
• 15 return to oven and bake uncovered for another 30 minutes.
• 16 remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
• 17 let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
• 18 for the gravy; strain pan juices, then skim and discard any fat.
• 19 in a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
• 20 serve the gravy with the goose.
• 21 delicious!