What is the best way to cook a large goose ?
Roast Goose with Port Gravy I know you are just looking for an answer on how to cook a goose, but this tells you how with a recipe that I love “I’ve made this goose several times, and it is fantastic. A perfect holiday meal!” Original recipe yield: 10 servings INGREDIENTS 1 (12 pound) fresh goose 3 onions 2 stalks celery 4 slices French bread 2 carrots 1 cup boiling water 1 cup dry white wine 1/4 cup tawny port wine 1/3 cup all-purpose flour 3 cups chicken broth salt to taste ground black pepper to taste DIRECTIONS Discard loose fat from goose. Remove neck, cut into large pieces, and reserve. Rinse goose inside and out, and pat dry. Pierce skin of goose all over, and season with salt and pepper. Loosely pack neck cavity with enough bread to fill out cavity. Fold neck skin under body, and fasten with a small skewer. Quarter 1 onion and all the celery, and place inside the body cavity of the goose. Tie legs together loosely with kitchen string, or insert legs through slit in lower skin f
