Roast Goose a la La Caja China
~Chef Perry Perkins~
Roast goose is a favorite Christmas dish in Sweden (as well as many other countries.) Goose is very different than turkey, as the meat is dark and roasts up like a lean roast beef. A bonus with roast goose is its crispy skin, second only to pig skin…it’s the best!
8 to 10 lb goose
Salt and pepper to taste
2 onions, cut into wedges
¼ cup flour
1 lemon, halved
4 to 6 apples, cut into wedges
3 cups chicken stock
Salt and pepper -- to season
The typical goose serves just 4 to 6 people, so for large parties, roast two or more.
Remove the goose from the refrigerator about 45 minutes before you start cooking, and let it come to room temperature.
Wash the goose with cold water, pat it dry with paper towels and tuck the wings under the body to keep them from burning. Prick the goose skin all over with a skewer or toothpick. Trim any excess fat from the opening of the body cavity.
One way to get the skin really crispy is by dipping the bird (raw) into boiling water for about 30 seconds. Rinse with
cold water, pat dry and refrigerate 2 days. This tightens up and dries the skin, making it crisper in the end.
Rub the goose with the lemon and season the inside and outside of the bird liberally with salt and pepper.
Stuff the chopped apples and onions into the body cavity. Set the goose, breast side down, on a rack in La Caja China’s roasting pan.
Instructions for Model #3:
Place tray with meat inside the box, cover box with the ash pan, add 5 lbs. of charcoal and light up.
Once lit (20-25 minutes) spread the charcoal evenly over the tray.
Cooking time starts right now (write down time).
Meanwhile, add the reserved giblets (minus the liver), neckbone and 3 cups of water or stock to a medium saucepan. Bring to a boil, then reduce heat to low and simmer while you finish roasting the goose and preparing the rest of your dinner. Add water or stock as necessary to keep the amount of liquid around 3 cups.
After 1 hour of roasting (1st hour) open the box, carefully turn the goose over so it is breast side up and prick the skin all over again. Baste the goose again, connect the wired thermometer probe in the thickest part of the goose thigh, tent goose with foil. close the box and add 4 lbs. of charcoal.
After 1 hour (2 nd hour) to add 6 lbs. of charcoal cook for 30-45 minutes, until the temperature in the thickest part of the thigh measures between 165°F and 175°F.
Remove foil to brown the bird, and check every couple of minutes until browned to your liking.
Remove the goose from La Caja China, tent with foil and let it rest for at least 15 minutes while you make the gravy.
Strain the simmering stock. Pour any excess fat out of the roasting pan (there will be a lot), leaving about 4 tablespoons in the pan.
Don't throw away that goose fat! It's as good as bacon fat for sautéing potatoes and vegetables!
Place the pan over a medium-low flame on the stovetop and whisk the flour into the fat. Let the flour cook and bubble for a minute or two until it turns a light golden brown.
Whisk in the goose stock, scraping the bits of drippings off the pan.
Let the gravy simmer and thicken for about 5 to 7 minutes. Season with salt and pepper and strain into a gravy boat.
To carve, first remove the wings, then the legs. Cut the legs into drumsticks and thighs. Then cut down each side of breast and carve each breast into thin slices.
Serve with the roasted apple wedges. The crispy skin is often served in a separate dish so all the diners can get some.
This recipe can be tripled, or quadrupled for La Caja China models #1, #2, and Semi-Pro by simply multiplying all of the ingredients by 3 or 4.
Start the roasting box with 15lbs of charcoal, and add 10lbs ever hour, according to recipe instructions. Cook times may vary, so be sure to use a probe thermometer to track the temperature in the thickest part of the meat.
As a third-generation chef, Perry P. Perkins focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.
Perry runs the non-profit organization, MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes for at risk youth.
His cookbooks include La Caja China Cooking, La Caja China World, La Caja China Party, and the NEW “La Caja China Grill.”
You can follow the rest of Chef Perry’s cooking adventures at ChefPerryPerkins.com