Christmas Goose
A festive roasted goose with crispy skin, served with traditional sides for a perfect Christmas dinner.
30 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 1 whole goose (10-12 lbs)
- 2 tbsp salt
- 1 tbsp black pepper
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 1 lemon, halved
- 1 head of garlic, halved
- 2 onions, quartered
- 4 apples, cored and quartered
- 2 cups chicken stock
Nutrition Facts
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Instructions
Preheat the oven to 325°F (165°C). Remove any giblets from the goose and pat the skin dry with paper towels.
Prick the skin all over with a fork, being careful not to pierce the meat. This helps render the fat and crisp the skin.
Season the goose inside and out with salt, black pepper, thyme, and rosemary. Stuff the cavity with lemon, garlic, and half of the onions.
Place the goose on a rack in a roasting pan. Scatter the remaining onions and apples around the goose. Pour chicken stock into the pan.
Roast for about 3 hours, basting every 30 minutes with the pan juices. The goose is done when the internal temperature reaches 165°F (74°C).
Remove the goose from the oven and let it rest for 20 minutes before carving. Serve with the roasted apples and onions.
Chef's Tips
- Crispy Skin Tip: Pricking the skin thoroughly ensures the fat renders out, giving you crispy skin.
- Resting: Letting the goose rest ensures the juices redistribute, making the meat more tender.
- Basting: Regular basting keeps the meat moist and flavorful.
- Leftovers: Use leftover goose meat in sandwiches or soups.
- Gravy: Use the pan drippings to make a rich gravy.
