Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, honey glazed roast goose. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Drain the excess fat from the pan and RESERVE it. Flip the goose over and roast another hour. Again, drain any additional excess fat and reserve. Scatter the potato slices in the roasting tin, season with salt and mix with a small drizzle of the fat.
Honey glazed roast goose is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Honey glazed roast goose is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have honey glazed roast goose using 9 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Honey glazed roast goose:
- Make ready 4 1/2 kg whole goose
- Take 2 tbsp fresh or dried sage,
- Get 2 tbsp parsley
- Make ready 2 tbsp thyme
- Take 2 tbsp chinese 5 spice
- Prepare 2 lemons
- Make ready 4 gloves of garlic
- Make ready 3 tbsp honey
- Get salt and pepper
While the goose is in the oven, warm honey in a small sauce pan, over a low heat. Add vinegar or broth to remaining glaze as directed. Take the goose out of the oven and pour off any last excess fat, then brush all over with the honey. Directions Sprinkle goose and inside cavity with salt.
Instructions to make Honey glazed roast goose:
- Remove excess fat from the goose, parson's nose also. Using a sharp knife, lightly score the breast and leg skin in a criss-cross try not to cut the meat, just the skin. Rub the goose with lemon juice. Mix all the herbs and rub skin and place lemons and garlic inside the cavity. Roast on a wire rack for 10 mins at 240C/fan 220C/gas 9. Glaze it with honey and cover. Reduce the heat to 190C/fan 170C/gas 5. cook for 30 mins per kg. Let it rest covered for 30 minutes before carving. Enjoy
Take the goose out of the oven and pour off any last excess fat, then brush all over with the honey. Directions Sprinkle goose and inside cavity with salt. Prick skin well with a fork. Place the oranges, onion and garlic in cavity. Directions Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged.
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