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Nell B. Nichols

Steam-Baked Goose

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Preparation info
  • Makes about

    8

    servings, depending on size of goose
    • Difficulty

      Medium

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

As fat accumulates in pan, pour it off or siphon off with poultry baster

Ingredients

  • 1 (10 to 12 lb.) goose
  • 1 tblsp. salt
  • 12

Method

  • Rub 1 tsp. salt inside body cavity of goose. Stuff cavity and neck with Savory Bread Stuffing. Skewer and lace skin openings with string. Tie legs and wings close to body. Place on rack in bottom of roaster pan, breast side up.
  • Add water (add more as needed during cook

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