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Chinese Roast Goose

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  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.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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Chinese Roast Goose Recipe