Succulent golden-brown goose (Printable Version)
Golden-brown goose with crisp skin and tender, juicy meat ideal for special gatherings.
# What You'll Need:
→ Goose
01 - 1 whole goose (9-11 lbs), cleaned and patted dry
02 - Salt, to taste
03 - Black pepper, to taste
04 - 2 apples, cored and quartered
05 - 1 onion, peeled and quartered
06 - 2 sprigs fresh rosemary
07 - 2 sprigs fresh thyme
→ Gravy
08 - 2 cups chicken or goose stock
09 - 2/3 cup dry white wine
10 - 2 tablespoons all-purpose flour (optional, for thickening)
11 - 2 tablespoons goose fat or butter
# How to Make It:
01 - Set the oven to 350°F (180°C) to prepare for roasting.
02 - Generously season the inside and outside of the goose with salt and black pepper.
03 - Fill the goose cavity with apple quarters, onion segments, rosemary, and thyme sprigs.
04 - Secure the legs with kitchen twine and tuck the wings under the body to maintain shape.
05 - Place the goose breast-side up on a rack in a large roasting pan. Prick the skin evenly with a sharp knife to facilitate fat rendering.
06 - Roast for 2 to 2½ hours, basting occasionally with the rendered fat. Cover loosely with foil if the skin browns too quickly.
07 - After the first hour, spoon off excess fat and reserve for alternative uses such as roasting vegetables.
08 - Once golden and juices run clear, transfer the goose to a platter, cover with foil, and allow to rest for 20 minutes.
09 - Discard most fat from the roasting pan, leaving approximately 2 tablespoons. Over medium heat, add white wine and scrape up browned bits. Incorporate stock and simmer until reduced by half. Optionally, whisk in flour to thicken and strain before serving.
10 - Carve the goose and serve accompanied by the prepared gravy.
# Expert Insights:
01 -
- The skin becomes crackling-crisp while the meat stays impossibly juicy, giving you two textures in every bite.
- Goose fat renders beautifully as it roasts, creating a self-basting masterpiece that smells like pure celebration.
- It's a showstopper that actually feels easier than it looks, making you look like a kitchen wizard without stress.
02 -
- Goose fat renders best when the bird is completely dry before roasting—moisture is the enemy of crispy skin, so pat it very well.
- Don't skip the scoring step; those cuts in the skin are what let the fat escape and turn golden and crackling instead of remaining flabby.
- A goose cooks differently than a chicken or turkey because of its higher fat content, so watch for browning rather than relying strictly on time.
03 -
- Start checking doneness at 2 hours rather than waiting the full 2½; every goose is different, and you want it cooked through but not dried out.
- Save every drop of that rendered goose fat—it keeps refrigerated for months and transforms roasted potatoes, scrambled eggs, and even popcorn into something extraordinary.