If you’re looking to make a show-stopping centerpiece for your holiday feast, my Roast Christmas Goose with Gravy Recipe is an absolute must-try. I absolutely love how this goose turns out—crispy skin, juicy meat, and rich gravy that elevates every bite. When I first tried roasting goose, I used to worry about it being too fatty or tricky to cook, but after some trial and error, I discovered this simple approach that anyone can follow and feel confident about. Stick with me, and you’ll have a gorgeous roast that’ll make your family go crazy for Christmas (or anytime you want to impress)!
Why You’ll Love This Recipe
- Perfectly Crispy Skin: The goose skin turns gorgeously golden and crisp every time, making it irresistible.
- Simple but Flavorful Gravy: You’ll get rich, velvety gravy made right from the pan drippings—no extra fuss.
- Impress Without Stress: With straightforward steps and practical tips, even if it’s your first roast goose, you’ll feel like a pro.
- Makes a Memorable Holiday Centerpiece: Your guests will rave and you’ll want to make it every year!
Ingredients You’ll Need
These ingredients come together in perfect harmony to create that classic roast goose flavor with a luscious gravy. When shopping, look for a fresh goose with good fat distribution, and pick a dry red wine you’d enjoy sipping alongside dinner.
- Goose: A fresh 8-10 lb bird is ideal; avoid frozen if possible since fresh roasts up a bit juicier.
- Kosher salt: This is perfect for seasoning evenly without being overpowering—plus, it helps dry out skin for crispiness.
- Stuffing: Optional, but I love adding a savory bread or fruit-based stuffing to keep the meat flavorful and moist from the inside out.
- Cooking oil: Just a little bit to help the skin crisp up without burning.
- Water: Used to keep the roasting pan moist and collect juices for our gravy.
- Dry red wine: Adds incredible depth to the gravy with hints of acidity and richness.
- Cornstarch: This thickens the gravy effortlessly and keeps it silky instead of lumpy.
Variations
I like to keep the base recipe classic, but the beautiful thing about this Roast Christmas Goose with Gravy Recipe is how easy it is to customize to your taste or dietary needs. Feel free to swap out the stuffing or play with herbs in the gravy—it all works wonderfully.
- Herb Stuffing: I sometimes add fresh rosemary and thyme to my stuffing—it gives the goose an earthy lift that’s irresistible.
- Fruit Glaze: For a slightly sweet twist, brushing the skin with a little orange marmalade in the last 30 minutes of roasting works like magic.
- Gravy with Mushrooms: Adding sautéed mushrooms to the pan gravy makes it heartier and perfect if you want a more rustic feel.
- Smaller Portions: If you’re cooking for fewer people, just halve the goose or try individual goose breasts for a quicker roast.
How to Make Roast Christmas Goose with Gravy Recipe
Step 1: Prep the Goose
Start by patting the goose dry with paper towels because moisture on the skin prevents crispiness. Season the inside and outside generously with kosher salt. If you’re stuffing it, loosely fill the cavity with your chosen stuffing—don’t pack too tightly, so heat circulates evenly. Then, prick the skin all over with a fork or skewer; this helps release some of the fat while roasting, which is key for that amazing crackling.
Step 2: Roast Low and Slow
Place the goose breast-side up on a rack in a roasting pan. Drizzle with cooking oil to help with browning. Roast it at 325°F (160°C) for about 2.5 hours. About halfway through, carefully drain excess fat from the pan for safety and to prevent flare-ups. Pour in the water and red wine to the pan to keep the drippings moist, which is going to be the base for your gravy. Basting once or twice with the pan juices builds beautiful flavor.
Step 3: Make the Gravy
When the goose is done (juices run clear, and meat thermometer reads at least 165°F), remove it and let it rest covered loosely with foil for 15-20 minutes. While resting, pour the pan drippings into a saucepan leaving the fat behind (you can save it for roasting potatoes—trust me, it’s delicious). Bring the drippings to a simmer, then whisk in the cornstarch-water slurry. Stir constantly until thickened into a luscious gravy.
Pro Tips for Making Roast Christmas Goose with Gravy Recipe
- Dry the Skin Thoroughly: The drier the skin before seasoning, the crispier it gets during roasting—don’t rush this step!
- Use a Roasting Rack: Elevating the goose lets fat drip away and air circulate for even cooking and crisp skin.
- Drain Fat Safely: Goose renders a lot of fat—carefully remove excess to prevent smoke and keep the pan juices clean for gravy.
- Rest Before Carving: Letting the goose rest keeps the juices locked in, making your meat tender and moist.
How to Serve Roast Christmas Goose with Gravy Recipe
Garnishes
I love garnishing my roast goose with fresh sprigs of rosemary and a few orange slices—this adds a festive pop of color and a lovely aroma that pairs beautifully with the rich meat and gravy.
Side Dishes
You’ll find roast goose pairs perfectly with hearty sides like roasted Brussels sprouts, creamy mashed potatoes, and tangy red cabbage. My family always asks for a nice helping of cranberry sauce on the side to balance the richness.
Creative Ways to Present
For special occasions, I like to carve the goose tableside onto a large wooden board surrounded by fresh herbs and fruits like pomegranate seeds or sliced apples—it instantly elevates the experience and makes your guests feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is often the best part!), I recommend slicing the goose and storing it in an airtight container in the fridge. To keep it moist, add a drizzle of leftover gravy on top before sealing.
Freezing
Freezing roast goose can work well if you wrap it tightly in foil and place it in a freezer-safe bag. Thaw overnight in the fridge before reheating to retain the best texture.
Reheating
I reheat leftover goose gently in a low oven (around 300°F) covered with foil to prevent drying out. Heat the gravy on the stove separately and serve warm for a restaurant-quality leftover meal.
FAQs
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How long does it take to roast a goose properly?
A good rule of thumb is to roast your goose low and slow—around 2.5 hours at 325°F for an 8-10 lb bird. This ensures the fat renders well and the meat stays juicy.
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Can I stuff the goose, or should I cook stuffing separately?
You can definitely stuff the goose, but make sure not to pack it too tightly. Loosely filled stuffing cooks better inside the cavity. Alternatively, cooking stuffing separately gives you more control over doneness.
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What should I do with the rendered goose fat?
Rendered goose fat is pure gold in the kitchen—I save mine to roast potatoes or vegetables later. It adds unbeatable flavor and crispness.
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How do I ensure my gravy isn’t lumpy?
Mix the cornstarch with cold water to make a smooth slurry before adding it to hot drippings. Whisk constantly as you pour it in and cook until thickened to avoid lumps.
Final Thoughts
Making this Roast Christmas Goose with Gravy Recipe has become one of my favorite holiday traditions because it’s as enjoyable to prepare as it is to eat. There’s something so satisfying about carving into that crisp, rich goose and soaking each bite in freshly made gravy. I hope you give this a try—you’ll find it easier than you think, and your family will thank you for years to come!
Print
Roast Christmas Goose with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Total Time: 185 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: European
Description
A classic roast Christmas goose recipe that delivers a perfectly crispy skin and tender, flavorful meat, ideal for holiday celebrations or special occasions. This recipe includes a rich homemade gravy made from the pan drippings, enhancing the festive dining experience.
Ingredients
Goose and Seasoning
- 1 8-10 lb Goose
- 1 Tbsp Kosher salt
Cooking
- 2 teaspoons Cooking oil
- 3 cups Water
- 1/2 cup Dry red wine
Gravy
- 2 Tablespoons Cornstarch (mixed with 2 Tablespoons water)
Optional
- Stuffing (See note)
Instructions
- Prepare the Goose: Remove the goose from the refrigerator and pat it dry with paper towels. Season the inside and outside thoroughly with kosher salt. If using stuffing, fill the cavity with your preferred choice, making sure not to overstuff to allow even cooking.
- Preheat Oven and Prepare Roasting Pan: Preheat your oven to 325°F (163°C). Lightly oil a roasting pan to prevent sticking and place a rack inside if available to elevate the goose.
- Roast the Goose: Place the goose breast side up on the rack in the roasting pan. Pour water and dry red wine into the bottom of the pan to keep the bird moist and catch drippings. Roast the goose for approximately 2.5 hours (150 minutes), occasionally basting with pan juices and removing excess fat from the pan.
- Check for Doneness: Use a meat thermometer inserted into the thickest part of the thigh without touching the bone; the internal temperature should read about 165°F (74°C). The skin should be golden and crispy.
- Rest the Meat: Remove the goose from the oven and tent it loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute.
- Make Gravy: Strain the pan drippings into a saucepan, skimming off excess fat. Heat the drippings over medium heat, then stir in the cornstarch mixture to thicken. Cook, stirring constantly, until gravy is smooth and has thickened to desired consistency.
- Serve: Carve the goose and serve with the rich homemade gravy and your choice of sides.
Notes
- A perfectly roasted goose makes a statement for Christmas, holidays, or other special occasions.
- Be sure to prick the skin lightly before roasting to allow fat to render out and achieve crispy skin.
- Reserve rendered goose fat for roasting potatoes or vegetables for added flavor.
- Use a meat thermometer for precise cooking to avoid over or undercooking the bird.
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: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 250 mg
