ROASTED CHRISTMAS GOOSE

Prep Time: 3 Hours
Yields: 8 Servings

Comment:
This recipe was first cooked for me by one of Louisiana’s greatest hunting guides Sammy Faulk. It was in the camp kitchen of Holly Beach, Louisiana otherwise known as the “Cajun Riviera.” The goose was really good, too!

Ingredients:
1 (8–10 pound) goose
2 gallons Chef John Folse’s Brine Method for Goose (see recipe)
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
2 apples, quartered
¼ cup minced garlic
herb butter (see recipe below)
2 cups chicken stock

Method:
In a large 5-gallon bucket or water cooler with spout, add brine and place goose, breast side down, into brine. Cover and allow goose to brine for 4–8 hours. When goose is ready, preheat oven to 325°F. Make Herb Butter (see below) and set aside. Remove goose from brine and pat dry with paper towels. Season well inside and out with salt, pepper, granulated garlic and hot sauce then set aside. In a large bowl, combine onions, celery, bell peppers, minced garlic and apples and mix well. Stuff half of vegetable mixture into goose cavity. Place goose in a roasting pan then spread softened butter over breasts and legs of goose. Place remaining vegetables around goose in roasting pan and add chicken stock. Bake 2–3 hours or until internal temperature of leg reaches 165°F. If goose browns too quickly during baking, loosely cover with aluminum foil. Transfer goose to a serving platter and keep warm. Carve into serving pieces and serve along your favorite holiday side dishes.

Ingredients for Herb Butter:
½ pound unsalted butter, softened
¼ cup minced garlic
¼ cup minced basil
¼ cup minced sage
salt and black pepper to taste
granulated garlic to taste

Method:
In the bowl of a food processor, combine butter, minced garlic, basil and sage. Pulse until a smooth consistency is achieved. Season to taste with salt, pepper and granulated garlic. Remove from food processor and set aside.