Ingredients
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4 cups water, divided
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2/3 cup soy sauce
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1 stalk celery, chopped
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1/4 cup dried onion flakes or 1 small onion, chopped
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1 tablespoon sugar
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1 (10 -12 lb) goose
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1 tablespoon salt (or to taste)
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1 teaspoon black pepper (or to taste)
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2 tablespoons vegetable oil
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2 teaspoons cinnamon
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1 teaspoon garlic powder
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1 teaspoon anise seed
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1/4 cup cider vinegar
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1 tablespoon soy sauce
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1/4 cup honey
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2 teaspoons cornstarch
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2 tablespoons cold water
Instructions
- For the marinade; in a large saucepan combine 2 cups water with 2/3 cups soy sauce, celery, dried onion and 1 tablespoon sugar; bring to a boil, reduce heat and cook uncovered until the celery is tender, stirring frequently.
- Cool mixture to room temperature.
- Pour the marinade into a large resealable bag; add in whole goose, then seal bag and turn to coat.
- Refrigerate for 4 hours turning several times.
- After 4 hours of refrigeration time discard marinade.
- Sprinkle JUST THE INSIDE of the goose cavity with salt and pepper (you will season the outside of the goose with salt the last 1-1/2 hours of cooking).
- Rub the outside of the goose with vegetable oil.
- Place goose on a shallow roasting pan.
- Set oven to 325 degrees.
- In a small cup or bowl combine the cinnamon with garlic powder and anissed; rub spice mixture all over the outside of the goose.
- Bake UNCOVERED for 30 minutes.
- Meanwhile while the goose is cooking; in a small saucepan combine the vinegar with 1 tablespoon soy sauce, honey, remaining 2 cups water; bring to a boil, reduce heat and simmer uncovered until reduced by about half.
- Remove the goose from oven and baste the goose generously with honey mixture.
- Sprinkle lightly with salt.
- Return to oven and bake UNCOVERED for another 30 minutes.
- Remove from oven and cover with foil and return to oven to bake for about 1-1/2 to 2 more hours or until a meat thermometer reads 180 degrees (basting occasionally with remaining honey mixture if desired).
- Let stand covered with foil for about 20 minutes or more before carving (do not prick with a fork or slice during this time or juices will flow out of the goose).
- For the gravy; strain pan juices, then skim and discard any fat.
- In a small saucepan combine cornstarch with cold water until smooth; whisk into the pan juices and bring to a boil, cook and stir for about 2 minutes or until thickened.
- Serve the gravy with the goose.
- Delicious!