Perfect Spiced Roast Goose

Ingredients

• 4 cups water, divided
• 2/3 cup soy sauce
• 1 stalk celery, chopped
• 1/4 cup dried onion flakes, chopped or 1 small onion, chopped
• 1 tablespoon sugar

• 1 (10-12 lb)  goose
• 1 tablespoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 2 tablespoons vegetable oil
• 2 teaspoons cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon anise seed
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce
• 1/4 cup honey
• 2 teaspoons cornstarch
• 2 tablespoons cold water

Directions

1. 1

   For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.

2. 2

   Cool mixture to room temperature.

3. 3

   Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.

4. 4

   Refrigerate for 4 hours turning several times.

5. 5

   After 4 hours of refrigeration time discard marinade.

6. 6

   Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).

7. 7

   Rub the outside of the goose with vegetable oil.

8. 8

   Place goose on a shallow roasting pan.

9. 9

   Set oven to 325 degrees.

10. 10

    In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.

11. 11

    Bake UNCOVERED for 30 minutes.

12. 12

    Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.

13. 13

    Remove the goose from oven and baste the goose generously with honey mixture.

14. 14

    Sprinkle lightly with salt.

15. 15

    Return to oven and bake UNCOVERED for another 30 minutes.

16. 16

    Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).

17. 17

    Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).

18. 18

    For the gravy; strain pan juices, then skim and discard any fat.

19. 19

    In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.

20. 20

    Serve the gravy with the goose.

21. 21

    Delicious!