Description
This Classic Roast Christmas Goose recipe offers a rich and flavorful centerpiece perfect for holiday celebrations. Featuring a whole goose seasoned with kosher salt and cooked to crispy perfection, accompanied by a savory red wine gravy made from the pan drippings, this dish is an elegant alternative to traditional holiday poultry.
Ingredients
Scale
Goose
- 1 whole goose, 8-10 lbs
- 1 Tbsp kosher salt
- 2 teaspoons cooking oil
- Stuffing (see note)
Gravy
- 3 cups water
- 1/2 cup dry red wine
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C), ensuring it’s ready to roast the goose evenly.
- Prepare the Goose: Remove the giblets and excess fat from the cavity. Rinse the goose thoroughly under cold water and pat dry with paper towels. Prick the skin of the goose all over with a fork or sharp knife to help render fat during roasting.
- Season and Stuff: Rub the entire goose inside and out with kosher salt. Place your preferred stuffing inside the cavity, but do not overfill to allow for proper cooking.
- Roasting Setup: Place the goose breast-side up on a rack in a large roasting pan. Brush the skin with cooking oil to promote browning and crisp skin.
- Roast the Goose: Roast in the preheated oven for about 2 hours and 30 minutes (150 minutes), or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with pan drippings to keep the meat moist.
- Rest the Meat: Remove the goose from the oven and transfer to a carving board. Let it rest covered loosely with foil for at least 20 minutes to allow juices to redistribute.
- Make the Gravy: Strain the pan drippings into a saucepan. Add 3 cups water and 1/2 cup dry red wine. Bring to a simmer over medium heat. Stir in the cornstarch slurry gradually, whisking constantly until the gravy thickens to desired consistency.
- Serve: Carve the goose and serve with the warm red wine gravy on the side.
Notes
- A perfectly roasted goose makes a statement for Christmas, holidays, or other special occasions.
- Adjust roasting time based on actual weight of the goose; generally, roast 20-25 minutes per pound.
- Pricking the skin helps release excess fat, resulting in crispier skin.
- Make sure to let the bird rest after roasting for juicier meat.
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: 5 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 250 mg
