Crisp-skinned and moist roast goose is a Christmas classic.
Directions
Fill a large stock pot by two-thirds with water and bring to a boil over high heat. Wearing clean rubber kitchen gloves, grasp the legs of the goose and lower it into the water, neck end first, submerging it halfway. Keep submerged for 1 minute. Lift goose, allowing excess water to drain back into pot, then transfer to a work surface. Grasp wings and submerge other half of goose, tail end first, in boiling water and keep submerged 1 minute longer.
If using store-bought chicken broth, pour into a microwave-safe medium bowl and sprinkle gelatin in an even layer on surface. Let stand 5 minutes; microwave in 1 minute intervals, whisking each time, until gelatin is dissolved. Meanwhile, in a medium saucepan, heat the 3 tablespoons reserved minced fat over medium heat until the fat renders and forms small browned bits, about 3 minutes.
Set oven rack to lowest position and preheat to 325°F. Remove goose from refrigerator and place breast side down in a V-rack set in a roasting pan . Transfer goose to oven and roast for 1 1/2 hours. Remove from oven and carefully transfer V-rack with goose to a work surface. Carefully spoon or pour off all but a few tablespoons of the rendered fat in the roasting pan into a heat-safe bowl or container, being careful to leave behind any browned bits. Reserve rendered fat.
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