Mark Bittman

Roast Goose with Sauerkraut

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Sauerkraut complements roast goose perfectly. The acidity cuts through the grease and adds a wonderful flavor.

Don’t overestimate the number of people a goose will serve; it’s a large bird, but not a very meaty one.

Ingredients

  • One 8- to 10-pound goose, trimmed of excess fat
  • Salt and black pepper to taste
  • 1

Method

  1. Preheat the oven to 350°F. Prick the goose skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about ¼ inch thick). Season the goose with salt and pepper and place it, breast side down, on a rack in a