Fabulous chipotle and cinnamon sweet smokey rubbed roasted goose.
Sweet and smoky cinnamon and chipotle rubbed roast goose. For a juicy goose, I followed River Cottages advice and roasted fast in a high heated oven 200 degrees for 12 mins per lb, then wrapped the bird in tin foil and rested for 20 minutes, following Jamies serving tips, I took the breasts off and then carved them to serve.
The sweet smoky chiptole rub worked really well with the goose it was sweet and spicy very moorish. The goose was cooked on a trivet and I placed peeled rough chopped potatoes in the bottom of the pan and let all those gorgeous flavours and fat drip down basting the potatoes while they cooked, and for the last 10 minutes I tossed in 4 chopped garlic cloves over the potatoes, and these were probably the best goose fat roasted garlic potatoes I have ever done.
Ingredients
1 x goose
70g sweet and smoky rub
Salt and Pepper
8 x rooster red potatoes peeled rough chopped
4 x cloves garlic rough chopped
Prick the goose skin all over with a fork and season well with salt, then rub in your rub generously in all the nooks and crannies. Place on your trivet and pop in a pre-heated oven 200 degrees for 12 minutes per lb.
20 minutes before your goose is ready to come out and rest, place the potatoes in the glorious goose fat in the bottom of the roasting pan, toss and return to the oven. After the 20 minutes remove the goose from the oven and wrap well in tin foil to rest, return the potatoes to the oven for a further 20 minutes to crisp up, because of the amount of goose fat the bottom of these mini roast potatoes will be soft and squidgy and the tops will be crispy and crunchy, a match made in heaven. Ten minutes before the potatoes are ready toss in the chopped garlic.
To serve carve from the bird or remove the breasts whole and then slice for a neater presentation on your plate. I like to have a aioli or cranberry and mayo dip for my roasted garlic potatoes.
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