Christmas Roasted Goose
Juicy roasted goose with crispy skin, served with traditional sides for a festive Christmas meal.
30 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 1 whole goose (10-12 lbs)
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 1 lemon, halved
- 1 head garlic, halved
- 2 apples, quartered
- 1 onion, quartered
- 1 cup chicken stock
Nutrition Facts
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Instructions
Preheat the oven to 325°F (165°C). Remove 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.
Season the cavity with salt and pepper. Stuff with lemon, garlic, apples, and onion. Tie the legs together with kitchen twine.
Rub the outside with salt, pepper, thyme, and rosemary. Place the goose breast-side up on a rack in a roasting pan.
Roast for 3 hours, basting every 30 minutes with pan juices. Pour off excess fat as it accumulates.
Increase oven temperature to 425°F (220°C) and roast for another 15-20 minutes until skin is crispy and golden.
Remove from oven, tent with foil, and let rest for 20 minutes before carving. Serve with pan juices.
Chef's Tips
- Dry Brining: For extra crispy skin, salt the goose and leave uncovered in the fridge overnight before roasting.
- Fat Collection: Save the rendered goose fat for roasting potatoes or other vegetables - it's delicious!
- Stuffing Alternative: For a more substantial stuffing, use a bread-based stuffing with chestnuts and herbs.
- Doneness Check: The goose is done when a meat thermometer reads 165°F (74°C) in the thigh.
- Resting Time: Letting the goose rest ensures juicier meat when carved.
- Leftovers: Goose makes excellent sandwiches or can be used in soups and stews.
