Description
This Classic Roast Christmas Goose recipe delivers a beautifully crisp and flavorful bird, perfect for holiday feasts or special occasions. Roasting the goose slowly renders the fat and crisps the skin, while the rich gravy made from pan drippings enhances every bite with deep, savory notes.
Ingredients
Scale
Goose
- 1 8-10 lb Goose
- 1 Tbsp Kosher salt
- 2 teaspoons Cooking oil
- 3 cups Water
- 1/2 cup Dry red wine
- 2 Tablespoons Cornstarch (mixed with 2 Tablespoons of water)
Stuffing
- Stuffing (see note for preparation)
Instructions
- Prepare the Goose: Remove any giblets from the cavity. Pat the goose dry with paper towels and rub it thoroughly with kosher salt both inside and out. Let it rest for at least 15 minutes to absorb the seasoning.
- Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure gentle and even roasting.
- Stuff the Goose: Fill the cavity of the goose loosely with your choice of stuffing. Avoid packing it tightly to allow even cooking.
- Roast the Goose: Place the goose breast side up on a rack in a roasting pan. Drizzle the cooking oil over the skin to aid crisping. Roast the goose uncovered for approximately 2.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is crisp and golden brown. During roasting, periodically baste the bird with its own rendered fat to keep it moist.
- Rest the Goose: Once cooked, remove the goose from the oven and cover it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
- Make the Gravy: Pour off all but 2 tablespoons of fat from the roasting pan. Place the pan on the stovetop over medium heat and add the dry red wine and 3 cups of water to deglaze, scraping up browned bits. Bring to a simmer. Stir in the cornstarch-water mixture gradually, whisking constantly until the gravy thickens to your desired consistency. Season with salt and pepper as needed.
- Carve and Serve: Carve the rested goose and serve with the homemade gravy and your favorite side dishes.
Notes
- A perfectly roasted goose makes a stunning centerpiece for Christmas, holidays, or any special occasion.
- Use a roasting rack to allow the fat to drip away, resulting in crispier skin.
- Save the rendered goose fat for roasting potatoes or vegetables; it adds wonderful flavor.
- Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Nutrition
- Serving Size: 5 oz
- Calories: 600 kcal
- Sugar: 0 g
- Sodium: 578 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.01 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 250 mg
