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  • Roast Goose
  • Roast Goose
  • Roast Goose
  • Roast Goose
  • Roast Goose

Roast Goose

Food | December 12, 2017 | Nik Manojlovich
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The holidays present the perfect occasion to prepare a main course worthy of great praise, and nothing compares to the wondrously rich flavour of ROAST GOOSE.

Let’s set the scene: the last time you gathered with your family or close friends – and likely in a moment of weakness or reckless abandon – you put your hand up and agreed to host that all-important holiday meal. Now with the day fast approaching, you’re slightly (very) nervous. Hmmm, what to make?

We’re suggesting this ROAST GOOSE recipe as an ideal option. Here is our step-by-step guide of how to best prepare this glorious bird. We’ve also created a video as a further enticement to the deliciousness that awaits.

Here are some key considerations as you embark on this rewarding endeavour!

THE GOOSE – Order your goose from a trusted butcher, giving them ample time to find you the perfect bird. Unlike other poultry, geese are considered “big-boned”, meaning, there’s less meat compared to turkey. Smaller, younger geese tend to be more tender and a plump, organic, free-range goose is always preferred. If serving large numbers, you may wish to consider roasting two birds to ensure everyone has ample to enjoy.

WEIGHT & YIELD – We prepared a 9-pound goose for this recipe which will serve 6 guests adequately, while a 12-pound bird will serve 8. A good rule of thumb is to allow 1.5 pounds (about 750g) per person.

GOOSE FAT – Geese are notoriously fatty birds, so it’s essential to prick the skin of the goose before roasting, piercing the skin but not the meat. We used a metal brochette to accomplish this but the tip of a small sharp knife will also do the trick. Much of the fat will melt away from the bird as it roasts.

ADDED BONUS – Click HERE to learn about putting that fat to good use by making GOOSE FAT ROASTED POTATOES – they’re quite fantastic.

STUFFING – We chose not to fill the cavity of the goose with an edible stuffing since it often acts as a sponge and simply soaks up the fat. Instead, we created a simple mix of onion, apple and herbs that acts as a flavour enhancer for the meat.

GLAZE – A crispy-skinned goose is the ultimate goal and we achieved this by basting it at regular intervals with a glaze of orange juice, honey and spices. If you decide not to make this glaze, still baste the goose with its own rendered fat.

ROASTING – Roasting the goose for the first hour at 325˚F provides ample time for much of the fat to melt away. The reduction of the oven temperature to 275˚F for the second and third hour continues to melt the fat, but it also ensures tender meat and crispy skin.

STOCK – We opted to make a rich poultry stock by placing the neck, heart, liver, giblets and wing tips into a medium-sized pot and simmering them for two to three hours in water with fresh herbs and vegetables. This rich, velvety stock can then be used to create gravy or delicious soup.

COOK TIME – We took the goose out of the oven when our meat thermometer registered 66˚C or 150˚F. We then covered it loosely with tinfoil and let it rest for an additional 45 minutes before carving. The temperature when we carved was 70˚C or 160˚F. The flesh was moist and tender, just as we expected.

SERVICE – Speaking from experience, don’t expect a Norman Rockwell moment where you present this goose to table and then attempt to carve it in front of your guests; it’s a messy business. Instead, roll up your sleeves up and carve your goose in the kitchen, assembling the carved meat onto a platter for ease of service. The bird can be served at room temperature. We also suggest garnishing the platter with seasonal tidbits like fresh bay leaves and kumquats – nice!

We know you’ll have great success preparing your ROAST GOOSE in this fashion, and we suggest pairing it with our SPICED LIME GINGER CARROTS and SKILLET SPROUTS. As mentioned above, we also think this the perfect chance to make GOOSE FAT ROASTED POTATOES!

A holiday tradition in the making, serve ROAST GOOSE and present it with best wishes to each and all. Season’s greetings!

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Ingredients & Amounts

  • 1 9-pound goose
  • 1 white onion, roughly chopped
  • 1 apple, roughly chopped
  • 2 tablespoons of fresh thyme, chopped
  • 2 tablespoons of fresh sage, chopped
  • kosher salt, about 2 tablespoons
  • black pepper, about 1 tablespoon
  • For the glaze:
  • 1 tablespoon of honey
  • ½ cup of fresh orange juice
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of cayenne pepper

Instructions

  1. Before preparation:
  2. 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.
  3. 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, place it onto a stainless rack and refrigerate uncovered for 24 hours.
  4. Day of preparation:
  5. 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, piercing just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
  6. 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.
  7. After the goose has roasted for an hour, take it 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.
  8. Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
  9. Remove goose to a carving board and cover loosely with tinfoil, allowing it to rest for 45 minutes before carving.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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