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Goose is trickier to cook than chicken or turkey. Finally, and probably most significantly, a goose is one fat bird. ... Place goose in oven and reduce heat to 375 degrees. Cook 2 to 3 hours, until juices run clear when pierced at joint. Let rest 15 minutes before carving.
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Stuff the goose. Baste with the orange juice/honey sauce. Preheat oven to 325 or slightly cooler. Place goose on a roasting pan back in the oven. Cook goose using the rule of about 25 minutes per pound but subtract 45 minutes because of the cooking done in the first step.
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Cook the goose medium-rare. Dry, gray goose meat is not very fun, and like all red-meat birds, it's safe to eat rare. If you can get away from the idea of that perfect, whole, roast bird on the table, I'd recommend taking the goose apart and cooking the breasts separately from ... Thanksgiving Recipes, Tips, and How-to's...
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About two hours before you start to cook the goose, remove it from the brine and prop it up to drain the interior cavity. Do not rinse the goose. Preheat the oven to 325 degrees. Place the goose breast side down on a rack in a roasting pan, and cook in the preheated oven for 1 1/2 hours.
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The BBC website for Hereford and Worcester. Features about life where you live. ... Cover with a little flour and salt to crisp the skin of the breast - do keep the legs covered - this takes approx. 1/4 - 1 hour depending on the size of the goose and how hot your oven is.
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Hendra, a satirist, screenwriter, actor, and author, was the editor of National Lampoon in 1971 when the article excerpted below was published along with a sidebar, "How to Cook Your Father," by Hendra's other daughter, Katherine.
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How to Cook a Goose
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