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Chinese Roast Goose
Chef:  Iola Egle - Bella Vista, AR          Category:  Main Dishes

8 - 10 lb. goose, oven ready
2/3 cup soy sauce
1/4 cup instant minced onion
1/4 cup celery, finely chopped
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon aniseed, crushed
4 cups water
1/4 cup honey
1/4 cup cider vinegar
1 tablespoon soy sauce
7 teaspoons salt
2 teaspoons cornstarch
2 tablespoons water

Directions: Wash goose and wipe dry, both inside and outside. Combine soy sauce, onion, celery, sugar, cinnamon, garlic powder, aniseed with 2 cups of the water. Bring to a boiling point. Tie goose's neck tightly witha string so sauce will not seep out while cooking. Pour hot sauce into body cavity saving 2 tablespoons for later use. Sew vent tightly with strong thread to prevent saute from bubbling out. Rub outside skin of goose with reserved 2 tablespoons sauce. Place goose on a rack, breast side up in a roasting pan. Cook in preheated slow oven at 325°F for 30 minutes. Heat remaining water with honey, vinegar, the 1 tablespoon soy sauce and salt. Brush over skin of the bird. Continue cooking for 3 to 3-1/2 hours basting goose with sauce at 30 minute intervals. Remove from oven, cut thread to open body cavity and drain sauce into a saucepan. Blend cornstarch with water and add to sauce. Stir and cook for 1 to 2 minutes or until sauce is slightly thick. Serve sauce separately with goose.

Notes: This recipe is also a great way to cook a duck.