Whetstone Valley Young Goose



Keep refrigerated or frozen. Directions for golden roast goose: Thaw in the refrigerator 1-1 1/2 days for 6-10 lbs., 1 1/2-2 days for 10-14 lbs or in cool water 4-6 hours, for 6-10 lbs or 6-8 hours for 10-14 lbs. Preheat oven to 350 degrees. Remove neck and giblets from body cavity, cook for stuffing or refrigerate until ready to use. Remove excess fat from body cavity and neck skin. Rinse bird and drain. Prick entire goose several times with a fork. To stuff, fill neck and body cavity loosely. Cover bottom of roaster pan with water. Place goose, breast side up, on rack in roasting pan, insert meat thermometer deep into inside thigh muscle. Cover with roaster pan lid or foil. Continue roasting until meat thermometer registers 180-185 degrees F. Allow about 25-30 minutes per pound for a stuffed goose and 18-22 minutes per pound for an unstuffed goose. Allow goose to cool slightly and carve. Refrigerate leftovers.



Whetstone Valley Free Range, All Natural* Young Goose. USDA A grade. *Minimally processed, no artificial ingredients. May contain up to 4% retained water. Schiltz Food Inc. Goose Farms Inc. Inspected for wholesomeness by U.S. Department of Agriculture. P-242. www.roastgoose.com.


Safe handling instructions:
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
Keep refrigerated or frozen.
Thaw in refrigerator or microwave.
Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat and poultry.
Cook thoroughly.
Keep hot foods hot. Refrigerate leftovers immediately or discard.


Schiltz Foods, Inc
Sisseton, SD 57262 USA