Chinese Roast Goose
|Goose/Null||10 Pound (1 In Number, Oven Ready)|
|Soy sauce/Null||2⁄3 Cup (10.67 tbs) (Null)|
|Instant minced onion/Null||1⁄4 Cup (4 tbs) (Null)|
|Finely chopped celery/Null||1⁄4 Cup (4 tbs) (Null)|
|Sugar/Null||1 Tablespoon (Null)|
|Ground cinnamon/Null||1⁄2 Teaspoon (Null)|
|Garlic powder/Null||1⁄2 Teaspoon (Null)|
|Aniseed powder/Null||1⁄4 Teaspoon (Null)|
|Water/Null||4 Cup (64 tbs) (Null)|
|Honey/Null||1⁄4 Cup (4 tbs) (Null)|
|Cider vinegar/Null||1⁄4 Cup (4 tbs) (Null)|
|Soy sauce/Null||1 Tablespoon (Null)|
|Salt/Null||7 Teaspoon (Null)|
|Cornstarch/Null||2 Teaspoon (Null)|
|Water/Null||2 Tablespoon (Null)|
Wash goose and wipe dry, both inside and outside.
Combine the next 7 ingredients with 2 cups of the water.
Bring to boiling point.
Tie goose's neck tightly with a string so sauce will not seep out while cooking.
Pour hot sauce into body cavity, saving 2 tablespoons for later use.
Sew vent tightly with strong thread to prevent sauce from bubbling out.
Rub outside skin of goose with reserved 2 tablespoons sauce.
Place goose on a rack, breast side up, in a roasting pan.
Cook in preheated slow oven (325°F.) for 30 minutes.
Then heat remaining water with honey, vinegar, the 1 tablespoon soy sauce, and salt.
Brush over skin of bird.
Continue cooking for 3 to 3 1/4 hours, basting goose with sauce at 30-minute intervals.
Remove from oven, cut thread to open body cavity, and drain sauce into a saucepan.
Blend cornstarch with water and add to sauce.
Stir and cook for 1 to 2 minutes, or until sauce is slightly thick.