Description
A classic roast Christmas goose recipe that delivers a flavorful, tender bird perfect for holiday feasts and special occasions. The goose is seasoned with kosher salt, stuffed with your choice of stuffing, and roasted to crispy perfection. Served with a rich red wine gravy made from the pan drippings, this dish is sure to impress your guests.
Ingredients
Scale
Goose
- 1 8-10 lb Goose
- 1 Tbsp Kosher salt (approximately)
- Stuffing (see note)
- 2 teaspoons Cooking oil
- 3 cups Water
- 1/2 cup Dry red wine
- 2 Tablespoons Cornstarch (mixed with 2 Tablespoons of water)
Instructions
- Prepare the Goose: Remove any excess fat from the goose and pat it dry with paper towels. Sprinkle the goose inside and out with kosher salt, ensuring the seasoning is evenly distributed to enhance flavor and crisp the skin.
- Stuff the Goose: Fill the cavity of the goose with your preferred stuffing. This adds moisture and flavor during roasting.
- Preheat the Oven: Preheat your oven to 325°F (163°C) to allow for slow, even roasting which will render fat and yield tender meat.
- Roast the Goose: Place the goose breast-side up on a roasting rack inside a roasting pan. Brush the skin lightly with cooking oil. Roast for approximately 2.5 hours (150 minutes), basting occasionally with pan drippings to keep the meat moist and enhance crispness.
- Add Liquid: Halfway through cooking, pour 3 cups of water and 1/2 cup dry red wine into the bottom of the roasting pan to prevent drippings from burning and to build flavor for the gravy.
- Check for Doneness: The goose is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be crisp and golden brown.
- Rest the Goose: Remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Make the Gravy: Pour the pan drippings into a saucepan, skim off excess fat, and bring to a simmer. Mix 2 tablespoons cornstarch with 2 tablespoons water to make a slurry. Gradually whisk the slurry into the simmering pan juices until the gravy thickens to your liking.
- Serve: Carve the goose and serve with the rich red wine gravy alongside your favorite sides.
Notes
- A perfectly roasted goose makes a statement for Christmas, holidays, or other special occasions.
- Choose your favorite stuffing for the goose cavity—classic bread stuffing, fruit and nut, or herb-based stuffing all work well.
- Allow sufficient resting time after roasting for juicier meat.
- Be mindful of rendering out excess goose fat; it can be saved for roasting potatoes or vegetables.
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: 0 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 250 mg
