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Roast Goose

Serve brussels sprouts with vinegar glazed onions with this holiday bird.

  • Servings: 6
Roast Goose

Source: Martha Stewart Living, December/January 1997/1998

Ingredients

  • 1 fresh or frozen (12-pound) goose, giblets reserved
  • Salt and freshly ground black pepper
  • 3 medium carrots, scrubbed and cut in half
  • 3 stalks celery, cut in half
  • 1 head garlic, cut in half crosswise
  • 1 bunch fresh thyme sprigs
  • 1 bunch fresh sage
  • 1 medium onion, cut in half
  • 8 sprigs flat-leaf fresh parsley
  • 1 dried bay leaf
  • 1 teaspoon whole black peppercorns
  • 1/2 cup dry white wine
  • 1 tablespoon unsalted butter

Directions

  1. If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.

  2. With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.

  3. Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.

  4. Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.

  5. Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.

  6. Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

Reviews (18)

  • Fava Bean 2 Jan, 2013

    Two hours were not enough to roast my 11-pound goose. There was still a lot of fat under the skin, and the meat wasn't completely done. It needed at least a couple more hours to render all the fat and crisp up the skin, but I don't know how I'd do it--hot oven first, then lower the temp or vice versa. Expensive lesson!

  • KrismarKreations 26 Dec, 2012

    The big flaw with this recipe is the amount of time it tells you to cook the goose. You can not cook a 12 lbs goose in two hours.. Bake breast down at 400 degrees for 1 hour. Pour off fat, turn the goose on its back, lower heat to 350 degrees and continue to cook until very tender, 3 to 4 hours for 10 to 12 pound goose.

  • limetart 27 Dec, 2010

    This goose and wild rice dressing transformed our meal into the best Christmas dinner any of us can remember. In the past, I have tried other goose recipes, but somehow we weren't fully satisfied with the menu. Not any more! This was delicious, and will become our go-to Christmas dinner! Thank you Martha and your talented staff!

  • FineFabrics 22 Dec, 2008

    We followed this goose recipe along with the wild rice a number of years ago, and it rated among the best of our Christmas Eve dinners, right up there along with lamb roasting over layers of sliced yukon potatoes, sliced tomatoes, sliced onions, garlic and herbs

  • FineFabrics 22 Dec, 2008

    You can find the wild rice at:

    http://www.marthastewart.com/recipe/wild-rice-dressing?autonomy_kw=wild rice

  • phipi_toronto 9 Nov, 2008

    This said as wild goose and the rice stuffing, but I do not see any wild rice in the ingredient nor direction. Can someone explain this?

  • phipi_toronto 9 Nov, 2008

    This said as wild goose and the rice stuffing, but I do not see any wild rice in the ingredient nor direction. Can someone explain this?

  • phipi_toronto 9 Nov, 2008

    This said as wild goose and the rice stuffing, but I do not see any wild rice in the ingredient nor direction. Can someone explain this?

  • phipi_toronto 9 Nov, 2008

    This said as wild goose and the rice stuffing, but I do not see any wild rice in the ingredient nor direction. Can someone explain this?

  • phipi_toronto 9 Nov, 2008

    This said as wild goose and the rice stuffing, but I do not see any wild rice in the ingredient nor direction. Can someone explain this?

  • WesternLady 4 Jun, 2008

    I tried this with wild goose and the rice stuffing and it was fantastic. I would make this meal again.

  • hot_mama 16 Apr, 2008

    I love cooking, but some parts are so icky for me, like removing the giblets from poultry. I want to try making a real, traditional Christmas dinner some day, but the idea of trimming fat and wing joints from the goose makes me queezy. Does anyone know an alternate way to do it? Or perhaps any tips for getting through it without getting icked?

  • princessofpies 18 Jan, 2008

    Delicious! A lovely alternative to the typical turkey or ham. I wanted to have a Victorian-style Christmas so this was perfect. Beforehand, trim as much fat as you can, and when roasting, be sure to baste out the fat as much as possible - don't worry, the bird will still be juicy and decadent!

  • JoMa 21 Dec, 2007

    my German ex mom-in-law served Goosse for holidays and always made a cherry soup with farina - anyone have a recipe?

  • alina_purcelea 13 Dec, 2007

    thank you!!! lerchenyc; I watched it and I think I will do it also!

  • alina_purcelea 13 Dec, 2007

    thank you!!! lerchenyc; I watched it and I think I will do it also!

  • lerchenyc 13 Dec, 2007

    Try this one: http://www.youtube.com/watch?v=MMt66_I0NLU

  • alina_purcelea 10 Dec, 2007

    i need the video for this? anyone knows a link?

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