Difficulty: Easy - for beginners
Serves: 6-8 servings
â€¢4 cups water, divided
â€¢2/3 cup plus 1 tablespoon soy sauce, divided
â€¢1/4 cup chopped celery
â€¢1/4 cup dried minced onion
â€¢1 tablespoon sugar
â€¢1 domestic goose (10 to 12 pounds)
â€¢Salt and pepper to taste
â€¢2 teaspoons ground cinnamon
â€¢1 teaspoon garlic powder
â€¢1 teaspoon aniseed
â€¢1/4 cup cider vinegar
â€¢1/4 cup honey
â€¢2 teaspoons cornstarch
â€¢2 tablespoons cold water
â€¢In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool.
â€¢ Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times.
â€¢ Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes.
â€¢ Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half.
â€¢ Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving.
â€¢ For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose. Yield: 6-8 servings.