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Roasting whole wild goose can be challenging and a significant amount of work. Use a roasting pan that can be wrapped tightly in foil with the bird sealed inside. Trapping in all moisture and allowing the bird to cook long and slow will produce fall-off-the-bone results.
1 whole goose, skin on (Canada, specklebelly or snow)
2 medium apples, cored and quartered
1 medium onion, quartered
2 Tbsp fresh thyme, coarsely chopped
2 Tbsp fresh tarragon, coarsely chopped
2 Tbsp fresh rosemary, coarsely chopped
2 Tbsp fresh sage, coarsely chopped
2 Tbsp fresh chives, coarsely chopped
? cup butter
Salt and black pepper to taste
*With the smaller geese, like lesser Canadas, snows, or specklebellies, you can reduce cooking time. For the big honkers, cook the full 8 hours to ensure they fall apart when done.
Submitted by Brad Fenson