The Christmas goose is a tradition dating back over 1,000 years. Goose are at their peak season at this time of year and are also part of Hanukkah seasonal cuisine. Originally a German tradition, the Christmas Goose became a favorite in England during Queen Victoria’s reign when Prince Albert brought it, and Christmas trees to the British Isles. A delicious meat similar to roast pork, it has lost favor in the United States over the past 100 years.
- 1 goose, 6-7 pounds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Tablespoon caraway seeds
- 1 large peeled onion
- 1 Quart water
- Remove all internals from goose cavity. (As with duck, save the liver, heart, gizzard and neck.) Remove wings at elbow joint. Wash goose thoroughly, making sure cavity is clean. Season inside and outside with salt, pepper and caraway seeds. Stuff cavity with whole, peeled onion. Place in a roaster on top of wings and neck bone with one quart water, breast side up.
- Cover, and bake at 350 degrees for 3-1/2 hours. Check goose to see if it's done. (A good tip for this is to pull the goose legs in opposite directions. If they spring back, the goose is not done.)
- When the goose is tender and ready, drain off water and fat. Return to oven, uncovered, for 10 minutes to dry and crisp skin. (By cooking domestic geese in this manner, they will stay moist and tender. Don't be hesitant to add all recommended liquid. This is a moist cooking recipe.)
- Hint: When you serve this, place one leg and one thigh on plate, or 1/2 breast and wing.
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