Roast Goose

Introduction

Roast goose is a truly spectacular dish. It’s a classic centerpiece, famous for its rich, succulent meat and incredibly crispy skin. This impressive meal brings a touch of elegance to any special occasion or holiday gathering.

Many people think roasting a goose is difficult or time-consuming. But I’m here to tell you it’s much simpler than you might imagine! Most of the work is done by your oven. With a few easy steps, you can achieve perfect results with confidence.

Get ready to create a memorable feast that will delight everyone at your table. This recipe will guide you to a perfectly roasted goose, making you feel like a master chef. Let’s make something truly delicious together!

Cooking Time & Prep Time

• Prep Time: 45 minutes
• Cooking Time: 180-240 minutes (3-4 hours)
• Total Time: 225-285 minutes (3 hours 45 mins – 4 hours 45 mins)

Small tip: For best results and even crispier skin, prepare your goose the day before. You can salt it overnight in the fridge.

Ingredients

Servings: 6-8

For the Roast Goose

• 1 (10-12 lb / 4.5-5.5 kg) whole fresh or thawed goose
• 2 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 large onion, quartered
• 2 apples, quartered (such as Bramley or Granny Smith)
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 cup chicken or vegetable broth (for the roasting pan)

For the Gravy (Optional)

• 1/4 cup goose fat (reserved from roasting)
• 1/4 cup all-purpose flour
• 2 cups hot chicken or vegetable broth
• Salt and pepper to taste

Step-by-Step Instructions

1. Step 1: Prepare the Goose

   Remove the goose from its packaging. Take out the giblets and neck from the cavity. Pat the goose dry all over with paper towels. This step is crucial for achieving crispy skin.

   Small tip: Save the giblets and neck to make a flavorful stock for your gravy.

2. Step 2: Score and Season

   Using a sharp knife, score the goose skin in a diamond pattern. Be careful not to cut into the meat itself. This helps the fat render out. Rub the goose generously with salt and pepper, both inside and out.

   Small tip: Scoring allows more fat to escape, making the skin extra crisp and the meat less greasy.

3. Step 3: Stuff the Cavity

   Place the quartered onion, apples, rosemary, thyme, and bay leaves inside the goose

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