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
Scale
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
