Roast Goose
Makes 6-8 Servings
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WINE PAIRING | |
|---|---|---|
| Old Vine Zinfandel | ||
Tired of turkey? Had it with ham? Roast goose is a family gathering classic whose time has come again.
Roasting a whole goose isn’t much more difficult than roasting a turkey. It offers intense flavor reminiscent of duck and an elegant presentation.
INGREDIENTS
- 1 Whole Goose
- 1 Onion, chopped
- 3 ribs of Celery, chopped
- 3 Carrots, chopped
- 2 sprigs Fresh Sage
- 3 sprigs Fresh Thyme
- 1 cup White Wine
- 1 quart Chicken Stock
- Optional:
- Fine Extra Virgin Olive Oil
- Optional Salad Garnish:
- 1 bunch Flat Leaf Parsley
- 1 Orange, cut into segments or supremes
- Juice of 1 Orange
- 1 tbsp Italian Pine Nuts, toasted
- 1 tbsp chopped Fresh Chives
- 1 tbsp Sherry Vinegar
- ½ Fennel Bulb, Shaved
- Salt & Pepper to taste
DIRECTIONS
1
Optional (but recommended:) Two days (ideally) before roasting, unwrap and rinse the (thawed) goose. Rub it with 3 tbsp of kosher salt and 2 tsp of freshly cracked black pepper.
Put the goose (uncovered) on a rack above a sheet pan or roasting pan on the bottom shelf of your fridge and let it sit for up to two days.
2
Preheat your oven to 500 degrees.
3
Remove the wings from the goose. Oil a metal roasting pan and heat it on the stove top over medium heat. Put the goose in the pan breast-side down. Add the wings.
Lightly brown the goose on all sides.
4
Once the goose is colored on all sides, add the carrots, celery, onion, sage and thyme to the pan. Continue to cook (goose with the breast-side up), sautéing the veggies.
5
Once the veggies have started to soften, add the white wine and chicken stock. Bring the liquid to a boil, then move the roasting pan to the oven.
6
Roast the goose for 20 minutes, then reduce the oven temperature to 425 degrees. Continue to roast until the meat reaches an internal temperature of 160 degrees.
7
Remove the goose from the roasting pan and put it on a cooling rack over a pan. Loosely tent it with foil and let it rest 20 minutes in a warm place before carving.
8
Optional: Pour off the juices from the pan (straining out the solids) and put them in a container in the fridge. Once the fat has risen to the top and solidified, remove it from the liquid and save for use as an intensely flavorful cooking fat (as you would duck fat or bacon fat). The juices can be used in sauces & gravies.
9
Optional: Toss together the salad ingredients.
10
Serve the bird on a large platter. Add the salad if desired.
11
Optional: Drizzle the goose with extra virgin olive oil.
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Comments 6
I’m drooling over it but goose is just way too pricy for me
I tried the recipe today, and the goose was pretty good, but the wing parts closest to the carcass were overdone and tough. Not sure if I’d do it again.
Hi Eugene,
We’ve always considered the main goal when roasting whole birds to be moist, flavorful breast and leg meat. With a large bird like goose, it can difficult to get the small amount of meat on the wings cooked just right while cooking the rest of the bird through.
We’ve never tried serving goose wings…but if you want to get just the right doneness on them, our advice would probably be to remove them prior to roasting and cook them separately. Of course, that changes the look of your bird, so you may not want to do that.
Matthew
MarxFoods
I did cut off the wings and cooked them along side the bird, with the gizzard and neck along side the bird. Perhaps I would cook them separately if there’s a next time.
I found it difficult to to have the bird done when the rest of meal was to be done all by a certain time, cause in the recipe it just gave the 20 minutes at 500 degrees and then lowering the temp to 425 degrees, and keep checking till done to 160 degrees. To me, I can’t judge how long to cook it till it reaches 160.
Anyhow, goose was ok and there’s always a next time.
Eugene,
Let us know if you recorded how long it took your goose to cook. We can look up the weight and may post the info here to help others estimate going forward.
Matthew
MarxFoods
After about an hour and a quarter I took the temp and it said it was done(180 +), but in my mind I didn’t believe it so I tented the goose and let it continue cooking for another 45 minutes. It was really looking done, so I took it out of the oven and let it sit. The goose wrapper said it was a young goose and it weighed 14 1/2 pounds.
Perhaps the oven temp wasn’t right, maybe my digital thermometer wasn’t correct? Next time I will probably cook it low and long. At $67+, It would be nice to do a goose and have it turn out terrific, instead of tough and chewy.