Roast Goose

3.5

weekendatthecottage.com
Your recipes

Total: 200

Servings: 6

Roast Goose

Ingredients

Remove All · Remove Spices · Remove Staples

Export 10 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wing tips. All of these parts can be used to make a goose stock, or use them as you wish to prepare a stuffing. Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours. Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan. Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together. After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes. Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast. Remove goose to a carving board and cover loosely with tinfoil, allowing it to rest for 45 minutes before carving.

Step 2

Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wing tips. All of these parts can be used to make a goose stock, or use them as you wish to prepare a stuffing. Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours. Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan. Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together. After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes. Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast. Remove goose to a carving board and cover loosely with tinfoil, allowing it to rest for 45 minutes before carving.

Top similar recipes

Roast Goose-image
trending201 views

Roast Goose

marthastewart.com

3.0

(283)

Roast Goose-image
trending263 views

Roast Goose

cooking.nytimes.com

4.0

(282)

Roast goose-image
trending162 views

Roast goose

everyday-delicious.com

180 minutes

Roast goose-image
trending255 views

Roast goose

bbc.co.uk

3.9

(9)

2 hours

Roast Christmas Goose-image
trending251 views

Roast Christmas Goose

tasteofhome.com

5.0

(1)

2 hours, 15 minutes

Chinese Roast Goose Recipe-image
trending206 views

Chinese Roast Goose Recipe

eatingrichly.com

4 hours

Goose Fat Roast Potatoes-image
trending90 views

Goose Fat Roast Potatoes

dontgobaconmyheart.co.uk

5.0

(12)

65 minutes

Gordon's Christmas roast goose-image
trending791 views

Gordon's Christmas roast goose

bbcgoodfood.com

3 hours, 30 minutes

Roast duck recipe/roast goose recipe-image
trending214 views

Roast duck recipe/roast goose recip...

blog.thermoworks.com

5.0

(1)

Roast Goose with Port Wine Gravy-image
trending60 views

Roast Goose with Port Wine Gravy

rhubarbandlavender.com

Whitley Goose-image
trending184 views

Whitley Goose

dragonsandfairydust.co.uk

35 minutes

The Hirshon Cantonese Roast Goose - 燒鵝-image
trending178 views

The Hirshon Cantonese Roast Goose -...

thefooddictator.com

Roast Goose Recipe with Honey Orange Glaze-image
trending265 views

Roast Goose Recipe with Honey Orang...

wenthere8this.com

5.0

(53)

150 minutes

Orange Five-Spice Roast Goose and Potatoes-image
trending192 views

Orange Five-Spice Roast Goose and P...

thewoksoflife.com

5.0

(2)

120 minutes

Crisp-Skinned Roast Goose And Gravy Recipe-image
trending480 views

Crisp-Skinned Roast Goose And Gravy...

seriouseats.com

4.0

(1)

Seared Goose Breast-image
trending90 views

Seared Goose Breast

honest-food.net

5.0

(31)

135 minutes

Smoked Duck or Goose-image
trending103 views

Smoked Duck or Goose

honest-food.net

4.9

(76)

180 minutes

Roast goose with ginger and orange stuffing - Recipes - Hairy Bikers-image
trending213 views

Roast goose with ginger and orange ...

hairybikers.com

Roasted Goose with Crispy Skin-image
trending286 views

Roasted Goose with Crispy Skin

foodandwine.com

5.0

(1.1k)