Goose, Wild

 

Ingredients

• 1 whole goose (plucked, gutted, and washed)
• 5 slices of a bread of your choice (cut into cubes)
  
• 3 tablespoons of butter (melted)
  
• 1 onion (chopped)
  
• 1 stalk celery (chopped)
• 1 cup of vegetable broth
  
• olive oil
  
• salt 
• pepper
• any additional seasonings of your choice (optional)
  

Directions

1. Preheat the oven to 325 degrees Fahrenheit.
   
2. Mix the following in a large bowl: cubes of bread, chopped onions, chopped celery, melted butter, vegetable broth, salt, pepper, and any additional seasonings you've picked out. 
   
3. Pat your goose dry with paper towel then stuff the cavity with the dressing.
4. Truss the bird and then align it on a roasting pan, breast side up.
   
5. Prick the outside of the bird all over with a fork.
6. Apply your preferred amount of salt, pepper, and any seasoning blend of your choice the bird's skin.
   
7. Roast the bird for 40 minutes in a 325 degrees Fahrenheit oven. 
8. Check the temperature of the breast. The reading should be slightly over 130 degrees Fahrenheit.
9. After 40 minutes, remove the goose from the oven. 
10. Carve out the breast, cover them in tin foil and set them aside to rest. 
11. Then place the rest of the bird back into the oven for an additional 30 minutes.
    
12. Remove the rest of the bird from the oven, lightly cover with tin foil.
13. Set aside to rest for 10 minutes before serving.

Source — La Cuisine Creole
Prepared by David Washington Jr
Louisiana Anthology

March 16, 2022