Take it out and let it sit, uncovered for a half an hour. Put it back in the oven for 15 minutes to further crisp and brown the bird.
Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. When meat is done (be patient, it may take a while), raise the heat to 400℉ (200℃). Every bird is different so you must judge when it is done. If it feels kind of squishy, like roast beef, it's done. With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. The recipe gave the best advice on checking for doneness, at this point, that I have ever seen. put it back in for another hour before you start checking for doneness. Turn the bird over on its back before you put it back in the oven.
Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.) Just close the oven and let it stay, undisturbed for 1½ hours.Īfter this time, take it out of the oven.
#FRENCH MAID OUTFIT GOOSE GOOSE DUCK FULL#
goose I needed a full 5 hours but this is quite a large bird. Place it in the oven in a roaster and on a rack on it's breast.įor a 12⅓ lb. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird. Now you salt and pepper the bird insdie and out, liberally. A tablespoon of poultry seasoning, a sautéed onion, plenty of salt and freshly ground pepper. In the morning I added soaked, cut up dry shiitake mushrooms along with their soaking water with an egg beaten into it. The night before Thanksgiving I cooked 1½ cups (raw) wild rice in about 5 cups of water. I made one in '94 that seemed to be well liked. When you are ready to roast the bird, on the big day.
#FRENCH MAID OUTFIT GOOSE GOOSE DUCK SKIN#
Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.) Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost paralel with the bird so as to avoid piercing the flesh.įill a very large pot ⅔ full of water (pot should be large enough to almost accomodate the bird) and bring to a boil.
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