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Ingredients (Serves 6-8) |
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Molasses Glaze |
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1 cup molasses |
2 teaspoons bottled
hot pepper sauce |
1 teaspoon finely grated
fresh gingerroot |
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1 teaspoon chopped garlic |
½ teaspoons coarsely
ground black pepper |
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Roast Goose |
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1 10- to 12-pound domestic goose |
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Salt to taste |
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 Molasses Glaze:
In medium bowl combine molasses, bottled hot pepper sauce, ginger,
garlic, and coarsely ground pepper. Mix well and set aside.
Roast Goose:
Preheat oven to 425 degrees F. Remove giblets from goose to use another
time. Rinse goose in cold water, removing as much fat as possible from
body cavity. Pat goose dry with paper towels.
Pierce skin all over with tines of large fork. Season goose with salt
inside and out. Arrange breast side up on rack in large shallow roasting
pan.
Roast at 425 degrees F for 15 minutes.
Reduce oven temperature to 350 degrees F. Continue roasting for 20 to 23
minutes per pound until thermometer inserted between leg and thickest
part of thigh registers 180 degrees F. (Make sure thermometer does not
touch bone.)
Drain off all fat from pan. Brush some of molasses glaze completely over
goose. Continue roasting 20 minutes, brushing with molasses mixture
after 10 minutes.
Remove goose from oven. Cover with foil and let stand 15 minutes before
carving.
Serve with "Apricot
Stuffing" |
