Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wing tips. All of these parts can be used to make a goose stock, or use them as you wish to prepare a stuffing.
Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes.
Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
Remove goose to a carving board and cover loosely with tinfoil, allowing it to rest for 45 minutes before carving.
Roast Goose
Ingredients
1 9-pound goose
1 white onion, roughly chopped
1 apple, roughly chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
kosher salt, about 2 tablespoons
black pepper, about 1 tablespoon
For the glaze:
1 tablespoon honey
½ cup fresh orange juice
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
Directions
Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wing tips. All of these parts can be used to make a goose stock, or use them as you wish to prepare a stuffing.
Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes.
Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
Remove goose to a carving board and cover loosely with tinfoil, allowing it to rest for 45 minutes before carving.
Roast Goose
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Whole roast goose stuffed with apple, onion, sage and thyme, basted with an orange, honey and cinnamon glaze…
A classic makes a comeback, ROAST GOOSE is one delicious dish!
Let’s set the scene: the last time you gathered with your family or close friends – and likely in a moment of weakness or reckless abandon – you put your hand up and agreed to host that all-important holiday meal. Now with the day fast approaching, you’re slightly (very) nervous. Hmmm, what to make?
Thankfully, we have some brilliant main course suggestions, sure to please. We’ll list them at the bottom of this post along with some delicious ideas for side dishes, salads and desserts too.
Back now to the star of this show. We’ve prepared this step-by-step guide of how to ROAST GOOSE, as well as a video (see above).
Here are some key considerations as you embark on this rewarding endeavour:
WORD ON THE BIRD
Unlike other poultry, geese are “big-boned”, meaning, there’s less meat compared lets say to turkey. Smaller, younger geese are often more tender, and a plump, organic, free-range goose is always preferred. If serving large numbers, you may wish to consider roasting two birds to ensure everyone has ample to enjoy.
We prepared a 9-pound goose for this recipe which adequately served 6 guests. A good rule is to allow 1.5 pounds (about 750g) per person. Order your goose from a trusted butcher, giving them ample time to find you the perfect bird.
FAT & STUFF
Geese are notoriously fatty birds, so it’s essential to prick or pierce the skin of the goose before roasting. We used a metal brochette to accomplish this, but the tip of a small sharp knife will also do the trick. This ensures the fats melts away from the bird as it roasts.
We filled the cavity of this goose with a mix of onion, apple and herbs to enhance the flavour of the meat. Please don’t get fancy and swap those ingredients for a stuffing as it will only act as a sponge and soaks up all the rendered fat. Instead, make this SAUSAGE DRESSING in a side casserole.
GLAZE AND ROAST
A crispy-skinned goose is the ultimate goal, and we achieved this by basting it at regular intervals with a glaze of orange juice, honey and spices. If you decide not to make this glaze, at least baste the goose with its own rendered fat to achieve that crispy skin.
Roasting the goose for the first hour at 325˚F provides ample time for much of the fat to melt away. The reduction of the oven temperature to 275˚F for the second and third hour continues to melt the fat, but it also ensures tender meat and crispy skin.
TAKING STOCK
While the goose was roasting, we opted to make a rich poultry stock. We placed the neck, heart, liver, giblets and wing tips into a medium-sized pot and simmered them for two to three hours in water with fresh herbs and vegetables. This rich, velvety stock can then be used to create gravy or delicious soup.
COOKTIME & SERVICE
We took the goose out of the oven when our meat thermometer registered 66˚C or 150˚F. We then covered it loosely with tinfoil and let it rest for an additional 45 minutes before carving. The temperature when we carved was 70˚C or 160˚F. The flesh was moist and tender, just as we expected.
Speaking from experience, don’t expect a Norman Rockwell moment where you present this roasted goose with glaze to table and then attempt to carve it in front of your guests; it’s a messy business.
Instead, roll up your sleeves up and carve your goose in the kitchen, assembling the carved meat onto a platter for ease of service. The bird can be served at room temperature. We also suggest garnishing the platter with seasonal tidbits like fresh bay leaves and kumquats – nice!
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Ingredients
1 9-pound goose
1 white onion, roughly chopped
1 apple, roughly chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
kosher salt, about 2 tablespoons
black pepper, about 1 tablespoon
For the glaze:
1 tablespoon honey
½ cup fresh orange juice
1 teaspoon ground cinnamon
¼ teaspoon cayenne pepper
Directions
Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wing tips. All of these parts can be used to make a goose stock, or use them as you wish to prepare a stuffing.
Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes.
Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
Remove goose to a carving board and cover loosely with tinfoil, allowing it to rest for 45 minutes before carving.
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