Ingredients
1 whole goose
HONEY SYRUP MIXTURE
1 lemon
4 cup water
3 tbsp honey
3 tbsp dark soy sauce
2/3 cup rice wine or dry sherry
Directions
IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and
blot it completely dry with paper towels. Insert a meat hook near the
neck. Using a sharp knife, cut the lemon into 1/4-inch slices,
leaving the rind on. Combine the lemon slices with the rest of the
honey syrup ingredients in a large pot and bring the mixture to a
boil. Turn the heat to low and simmer for about 20 minutes. Using a
large ladle or spoon, pour this mixture over the goose several times,
as if to bathe it, until all of the skin is completely coated with
the mixture. Hang the goose in a cool, well-ventilated place to dry
for 4-or-5 hours, or hang it in front of a cold fan for about 3
hours--in either case, the longer the better. Once the goose has
dried, the surface of the skin will feel like parchment. Preheat the
oven to 475F. Meanwhile, place the goose on a rack in a roasting pan,
breast side up. Put 2/3 cup of water into the roasting pan. Now put
the goose into the oven and roast it for 15 minutes. Reduce heat to
350F and continue to roast for 1 hour and 10 minutes. Remove the
goose from the oven and let it sit for at least 10 minutes before you
carve it. Using a cleaver or sharp knife, cut the skin and meat into
pieces and arrange them on a warm platter.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Servings: 6 servings
Chinese Honey Goose Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Poultry
The History of Recipes
Academics have proved the existence of recipes way back into history, at least as far back as ancient Egypt, and quite possibly further than that. In practice though, sadly, these old cook books were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef informs us how the ancient Romans were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as parsley, basil and rosemary. These new culinary innovations prompted a torrent in books on cookery, most of which still exist in academic collections. By the time we get to the twentieth century, recipe publications are in great demand, as a result of higher levels of literacy, leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chinese Honey Goose recipe.
