Roast Goose

Roast Goose
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  • 2 tablespoons unsalted butter (¼ stick), at room temperature
  • 1 ½ cups low-sodium chicken broth
  • ½ cup Madeira or ruby port
  • Unbaked "Prune and Apple Stuffing with Sausage":/recipes/29127
  • Freshly ground black pepper
  • Kosher salt
  • 1 (7- to 9-pound) goose, thawed in the refrigerator if frozen

The night before you roast the goose, remove the contents from the cavity. Discard the giblets (heart, liver, and gizzard) and reserve the neck. Trim and discard the extra skin around the neck. Cut the wings at the joint between the flat and the drumette and remove; set the flats and wing tips as...

View full recipe at Chow


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