Festive Roast Goose
A magnificent and traditional centerpiece featuring crisp skin and tender, succulent meat, perfect for holiday celebrations.
Ingredients
- •1 whole kosher goose (about 10-12 lbs / 4.5-5.5 kg), thawed and cleaned
- •1 tbsp kosher salt
- •1 tsp freshly ground black pepper
- •2 tart apples (such as Granny Smith), cored and quartered
- •1 large onion, peeled and quartered
- •4 sprigs fresh thyme
- •4 sprigs fresh rosemary
- •3 cloves garlic, smashed
- •2 tbsp olive oil
- •1 cup low-sodium chicken broth
Instructions
- 1
Preheat your oven to 350°F (175°C) and place a roasting rack inside a large roasting pan.
- 2
Rinse the goose thoroughly under cold water and pat it completely dry inside and out with paper towels.
- 3
Prick the skin of the goose all over with a fork, taking care not to pierce the meat, which helps the fat render out during roasting.
- 4
Season the cavity generously with kosher salt and black pepper.
- 5
Stuff the cavity with the quartered apples, onion, thyme, rosemary, and smashed garlic.
- 6
Tuck the wing tips under the body and tie the legs together with kitchen twine to ensure even cooking.
- 7
Rub the outside of the goose all over with olive oil, then season the skin evenly with the remaining kosher salt and black pepper.
- 8
Place the goose breast-side down on the roasting rack in the pan and pour the chicken broth into the bottom of the pan.
- 9
Roast for 1.5 hours, then carefully remove the pan from the oven, drain excess fat from the pan, and flip the goose so it is breast-side up.
- 10
Return to the oven and roast for another 1.5 to 2 hours, draining accumulated fat every 45 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is deeply golden and crisp.
- 11
Transfer the goose to a large cutting board and let it rest uncovered for 20 minutes before carving to allow the juices to redistribute.
💡 Chef tips
- Save the rendered goose fat from the roasting pan; it is liquid gold for roasting potatoes or vegetables later.
- Make sure to prick only the skin and not the meat, as this is the secret to getting rid of excess fat and achieving a shatteringly crisp skin.
- If the skin starts browning too quickly toward the end of the cooking time, loosely tent the breast with a sheet of aluminum foil.
✅ How it should turn out
The finished goose features a deeply golden, ultra-crisp skin with melt-in-your-mouth tender meat that carries a subtle, savory aroma of roasted herbs and aromatics.