Roast Goose

Instructions

1. Prepare the goose
   Remove the goose from the refrigerator 1-2 hours before cooking to bring to room temperature. Pat the goose dry with paper towels inside and out. Using a sharp knife, prick the skin all over, especially in the fatty areas like the breast and legs, being careful not to pierce the meat beneath.
2. Season the goose
   Mix together the salt, pepper, minced garlic, thyme, and sage in a small bowl. Rub this mixture all over the goose, both inside and outside. Stuff the cavity with the quartered oranges, apples, and onion. Tie the legs together with kitchen twine and tuck the wing tips under the body.
3. Start roasting
   Preheat the oven to 425°F (220°C). Place the goose breast side up on a rack in a large roasting pan. Pour 1 cup of water into the bottom of the pan. Roast for 30 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting for about 2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
4. Baste and drain
   Every 30 minutes, baste the goose with the pan drippings. At the same time, carefully tilt the pan and use a baster or ladle to remove excess fat. Reserve this fat for other cooking purposes if desired (goose fat is excellent for roasting potatoes).
5. Prepare the glaze
   While the goose is roasting, prepare the glaze by mixing the honey and apple cider vinegar in a small bowl. During the last 30 minutes of roasting, brush the goose with this glaze every 10 minutes to create a beautiful, glossy finish.
6. Rest the goose
   Once the goose is done, transfer it to a cutting board and tent loosely with aluminum foil. Let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
7. Make the gravy
   While the goose is resting, prepare the gravy. Pour off all but 2 tablespoons of fat from the roasting pan. Place the pan over two burners on medium heat. Add the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the chicken broth and simmer until reduced by half, about 10 minutes. Strain through a fine-mesh sieve before serving.
8. Carve and serve
   Carve the goose by first removing the legs and thighs, then slicing the breast meat parallel to the breastbone. Serve with the warm gravy, roasted vegetables, and traditional side dishes like braised red cabbage or potato dumplings.