Spiced Roast Goose

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As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks. 

You Will Need
4 cups water, divided
2/3 cup plus 1 tablespoon soy sauce, divided
1/4 cup chopped celery
1/4 cup dried minced onion
1 tablespoon sugar
1 domestic goose (10 to 12 pounds)
Salt and pepper
2 teaspoons ground cinnamon
1 teaspoon garlic powder
1 teaspoon aniseed
1/4 cup cider vinegar
1/4 cup honey
2 teaspoons cornstarch
2 tablespoons cold water

What to Do
1. In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, stirring frequently. Cool. Pour marinade into a large resealable plastic bag; add goose. Seal bag and turn to coat; refrigerate for 3-4 hours, turning several times. 

2. Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine
the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325*F for 30 minutes. 

3. Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce
heat; simmer, uncovered, until reduced by about half. Baste goose with honey mixture. Bake, uncovered, for 30 minutes. Cover and bake 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, basting occasionally with remaining honey mixture if desired. Cover and let stand for 15 minutes before carving.
4. For gravy, strain pan juices; skim and discard fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir
in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose.  Serves: 6-8.

Source:  www.readersdigest.com

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