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
- •2 large tart apples (like Granny Smith), cored and quartered
- •1 large onion, peeled and quartered
- •4 sprigs fresh rosemary
- •4 sprigs fresh thyme
- •1 tablespoon coarse kosher salt
- •1 teaspoon freshly ground black pepper
- •1 tablespoon paprika
- •2 cloves garlic, minced
- •1 cup water or low-sodium chicken broth (for the roasting pan)
Instructions
- 1
Preheat your oven to 350 degrees F (175 degrees C) and position 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
Using a sharp fork or skewer, gently prick the skin all over, especially around the fatty areas like the thighs and breast, taking care not to pierce the actual meat.
- 4
In a small bowl, combine the kosher salt, black pepper, paprika, and minced garlic to create a seasoning rub.
- 5
Rub the spice mixture evenly over the entire surface of the goose and inside the cavity.
- 6
Stuff the cavity of the goose with the quartered apples, onion, rosemary, and thyme.
- 7
Place the goose breast-side down on the roasting rack and pour the water or chicken broth into the bottom of the roasting pan.
- 8
Roast in the preheated oven for 1.5 hours, then carefully remove the pan, flip the goose so it is breast-side up, and drain off the accumulated fat from the pan into a heatproof container.
- 9
Return the goose to the oven and roast for another 1 to 1.5 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh and the skin is golden brown and extra crispy.
- 10
Remove the goose from the oven, tent loosely with aluminum foil, and let it rest for 20 minutes before carving and serving.
💡 Chef tips
- Save the rendered goose fat from the pan; it is liquid gold for roasting potatoes or vegetables later.
- Pricking the skin properly is crucial because it allows the abundant fat to render out, resulting in a wonderfully crisp skin.
- You can prep the goose the day before, season it, and store it uncovered in the refrigerator overnight to further dry out the skin for maximum crispiness.
✅ How it should turn out
The finished goose features a deeply golden, shatteringly crisp skin, and the meat underneath is wonderfully tender, moist, and aromatic with savory herbs and sweet roasted fruit.