Rotisserie Holiday Goose

In my opinion, goose is the most glamorous of all the holiday birds. It's rich, meaty and incredibly flavorful. If you do decide to put a goose on your holiday menu this year, use your rotisserie for a perfectly juicy and delicious bird.

Because goose is quite fatty, it's essential to cook it in a manner that releases all the fat from the bird.  Try cooking your goose in your Ronco Rotisserie Oven. The rotation of the rotisserie allows fat to drip away from the bird and slowly bastes the meat in its own juices. My 12.9 pound goose cooked in about 1 hour 45 minutes.  While is was cooking, it freed up my oven and stove so I could prepare the rest of my meal.

Rotisserie Holiday Goose Ingredients

Goose
• 10-12 pound goose
• 1 large lemon
• Salt and pepper
• 6-8 toothpicks

Stuffing
• ½ cup mixed carrots, chopped
• 3 celery stalk with leaves, chopped
• 1 leek, chopped with root only

• 4-6 garlic gloves, chopped
• 1 tablespoon mixed peppercorns
• 2 tablespoons butter
• 2-3 sprigs each of Rosemary, Thyme, Oregano, and Sage

Directions
1.Chop all stuffing vegetables, to yield about 2 cups.

2. Sauté your vegetables for 3-4 minutes in 2 tablespoons of salted butter on the stove top to release the flavors of the vegetables.

3. Turn off heat and toss in herbs. Stir to release the flavors of the herbs.

4. Allow stuffing to cool while preparing your goose.

5. Remove the giblets, liver and neck, if included. Rinse and completely dry your goose.

6. Rub breast and back side of goose with a cut lemon and squeeze remainder of juice in to the body cavity. Throw the remainder of the lemon into the body cavity as well.

7. Generously salt and pepper the goose inside the cavity, on both breast and backside. Much of the salt will run off during the rotisserie process, since goose is a fatty bird. I used a whole tablespoon to salt the 12 pound bird.

8. Stuff the cavity of the goose with the sautéed vegetables and the neck of the bird (optional). Use 6-8 toothpicks to close the skin of the cavity as pictured.

9. Truss the goose by tying 5 Ronco rotisserie ties around the body securing the legs and wings to the body.

10. Place the goose onto the rotisserie spit, starting the spits between the space where the body meets the legs. Make sure everything is tucked in and the bird is balanced on the spit.

11. Cook the goose for 8-9 minutes per pound. Let the internal temperature to reach 160º F, then set your rotisserie to NO HEAT ROTATE for 10-15 minutes to allow goose to rest before carving.

Chef’s Notes:
Because goose is a longer, thinner bird, I recommend buying a 10 to 12 pound bird (maximum). A larger goose larger will be difficult to fit in your rotisserie.

Mmmm, doesn't that look delicious...It was!