Goose In A Bag

Instructions

1. Preheat your oven to 350°F (175°C).

2. Prepare the goose by removing any excess fat and giblets from the cavity. Pat the goose dry with paper towels.

3. Season the cavity of the goose generously with salt and pepper. Stuff the cavity with the fresh rosemary, minced garlic, and lemon slices.

4. Rub the outside of the goose with olive oil and sprinkle with salt and pepper. Make sure to coat the entire goose evenly.

5. Place the seasoned goose in a large cooking bag, following the instructions on the package for sealing. Make sure to leave enough space for the goose to expand while cooking.

6. Place the bagged goose in a roasting pan and add the chicken broth to the bottom of the pan.

7. Using a sharp knife, make a few small slits in the top of the cooking bag to allow steam to escape during cooking.

8. Roast the goose in the preheated oven for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

9. Once the goose is fully cooked, carefully remove it from the oven and let it rest in the cooking bag for about 15 minutes.

10. While the goose is resting, transfer the cooking liquid to a saucepan. Skim off any excess fat and bring the liquid to a simmer over medium heat.

11. In a small bowl, mix the flour with a little bit of water to form a smooth paste. Slowly whisk the flour mixture into the simmering liquid to create a gravy. Continue to cook the gravy until it thickens.

12. Remove the goose from the cooking bag and place it on a cutting board. Carve the goose into serving pieces and arrange on a platter.

13. Serve the sliced goose with the warm gravy on the side. Pair it with your favorite sides like roasted vegetables or mashed potatoes for a complete meal.