Foryoueats: Crisp-Skinned Roast Goose and Gravy Recipe

Name: Foryoueats: Crisp-Skinned Roast Goose and Gravy Recipe
Ingredients: 1 whole goose (10-12 pounds; 4.5-5.5kg), neck, giblets, wing tips, and wishbone removed and reserved (see note); 1/2 cup (2.5 ounces; 70g) Diamond Crystal kosher salt or 6 tablespoons (3 ounces; 85g) Morton's kosher salt, plus more to taste; 2 tablespoons (24g) baking powder; 1 1/2 cups (355ml) homemade chicken stock or low-sodium chicken broth; 1 packet (2 1/2 teaspoons; 7g) unflavored gelatin (only if using store-bought chicken broth; see note); 1 large yellow onion, diced; 2 medium carrots, peeled and diced; 2 ribs celery, diced; 1 tablespoon (15ml) tomato paste; 2 cups (475ml) dry red wine; 8 large sprigs parsley; 3 sprigs fresh thyme; 1 bay leaf; 2 tablespoons (16g) all-purpose flour; 1/2 cup (120ml) Amontillado sherry; Freshly ground black pepper

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This Crisp-Skinned Roast Goose and Gravy recipe creates a tender and flavorful holiday centerpiece. The goose is seasoned with salt and baking powder, then roasted to golden perfection. The rich and...

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Ingredients

1 whole goose (10-12 pounds; 4.5-5.5kg), neck, giblets, wing tips, and wishbone removed and reserved (see note)
1/2 cup (2.5 ounces; 70g) Diamond Crystal kosher salt or 6 tablespoons (3 ounces; 85g) Morton's kosher salt, plus more to taste
2 tablespoons (24g) baking powder
1 1/2 cups (355ml) homemade chicken stock or low-sodium chicken broth
1 packet (2 1/2 teaspoons; 7g) unflavored gelatin (only if using store-bought chicken broth; see note)
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 ribs celery, diced
1 tablespoon (15ml) tomato paste
2 cups (475ml) dry red wine
8 large sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 tablespoons (16g) all-purpose flour
1/2 cup (120ml) Amontillado sherry
Freshly ground black pepper