Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, honey glazed roast goose. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Honey glazed roast goose is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Honey glazed roast goose is something that I have loved my entire life.
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. Place the goose on a wire rack on a roasting pan.
To get started with this particular recipe, we have to prepare a few components. You can cook honey glazed roast goose using 9 ingredients and 1 steps. Here is how you cook 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
- Take 2 tbsp thyme
- Take 2 tbsp chinese 5 spice
- Get 2 lemons
- Prepare 4 gloves of garlic
- Prepare 3 tbsp honey
- Prepare salt and pepper
Mix all the herbs and rub skin and place lemons and garlic inside the cavity. Glaze it with honey and cover. Add vinegar or broth to remaining glaze as directed. Directions Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged.
Steps 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
Add vinegar or broth to remaining glaze as directed. Directions Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat. Place the oranges, onion and garlic in cavity.
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