Roast Goose in the Oven

Description

The dish is prepared without unnecessary complications. You will need additional fat to cook the goose, but you can use the fat from the goose itself. Goose is a large bird, so calculate approximately 30 minutes of baking time per kilogram (with minor variations). I recommend serving the goose whole, as it looks much more appetizing. The finished dish can now be served.

Instructions

1. 1

   Step 1

   Preheat the oven to 180 degrees. Thoroughly wash the goose inside and out, then pat dry with paper towels.

2. 2

   Step 2

   Use a special roasting pan with a rack to allow fat to drain. Place the goose on the pan and prick it all over with a fork, then rub the skin with a mixture of one teaspoon of salt and pepper, and brush it with olive oil.

3. 3

   Step 3

   Grease the legs with goose fat or other fat, cover the bird with foil, and place in the oven; bake for 120 minutes.

4. 4

   Step 4

   Periodically drain the accumulated fat from the tray to ensure the skin browns well.

5. 5

   Step 5

   Remove the foil half an hour before the end of baking and continue baking uncovered. Take the goose out of the oven, cover it with foil again, and let it rest on the counter for 20 minutes.

6. 6

   Step 6

   Serve the goose whole at the table, remove the foil, and slice it—this way the meat will retain its juiciness.