Holiday Goose Recipe

Ingredients:

• 7 - 8 pounds goose
• Kosher salt, to taste
• Pepper, to taste
• 1 medium yellow onion, rougly chopped
• 1 carrot, cut into 1/2-inch thick slices
• 2 stalks celery, cut into 1/2-inch thick pieces
• 6 cloves garlic, peeled and smashed
• 1 cup sweet white wine such as Riesling
• OPTIONAL (for serving):
• Cranberry sauce

Directions:

1. Preheat oven to 400°F. Rub inside and outside of goose with salt and pepper.
2. Scatter onion, carrot, celery, and garlic across bottom of a roasting pan with at least 2-inch sides. Place goose, breast side up, on top of vegetables. Roast 30 minutes.
3. Reduce heat to 325°F. Continue cooking, basting occasionally with pan drippings, 2 hours or until temperature in the thigh, without touching bone, reaches 165°F on an instant-read thermometer.
4. Allow goose to rest at least 10 minutes before carving. Serve with cranberry sauce, if desired.