Roast Goose Recipe

I absolutely love this roast goose recipe because it transforms a special occasion into an unforgettable feast with its crispy skin and juicy, flavorful meat. The aromatic blend of orange, thyme, and rosemary infuses each bite with a perfect hint of zest and earthiness, making it well worth the effort and wait.

I enjoy producing a classic roast goose that fully expresses the nuances of all the individual ingredients. A whole goose, simply seasoned with kosher salt and black pepper, allows the sweet and savory flavors of onion, orange, garlic, thyme, and rosemary to shine.

And when it comes to ensuring a roast with full-flavored moisture, nothing beats the combination of white wine and broth.

Ingredients

Goose: Succulent flavor from high protein and healthy fats.

Salt that is kosher: Intensifies naturally occurring tastes; softens the flesh.

Black pepper: Introduces slight spiciness and adds earthy undertones.

Onion: Provides sweetness and depth; is a good source of fiber.

Orange: Gives off a citrusy brightness, and is packed full of vitamin C.

Providing aromatic depth, along with antioxidants and vitamins, is garlic.

Thyme: Offers a slightly minty flavor.

Antioxidants abound.

Rosemary, fresh: Imparts the scent of wood, prized for its anti-inflammatory potency.

White wine: Delivers acid and develops aroma, augments flavor.

Olive oil: Serves as a robust, healthy fat source, delicate fruity flavor.

Ingredient Quantities

• 1 whole goose (about 9 to 11 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 large onion, quartered
• 1 orange, quartered
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1/2 cup chicken or goose broth
• 1/4 cup white wine
• 2 tablespoons olive oil

Instructions

1. Your oven should be set to 350°F (175°C). The goose should get a solid rinse of cold water, followed by a thorough drying with paper towels. The goose should receive a careful inspection for any excess fat, especially in the cavity and neck assembly; you should remove any fat that you find.

2. Generously season the goose throughout with kosher salt and freshly ground black pepper, including the cavity.

3. Stuff the goose with onion, orange, garlic, thyme, and rosemary. To do this, you’ll want to quarter the onion and orange, smash the garlic, and use fresh thyme and rosemary when possible. These are strong, aromatic ingredients that complement the rich flavor of the goose and help season the meat from the inside out.

4. Puncture the skin of the goose all over with a sharp knife or skewer, taking care not to stab the meat. This will assist in getting the fat to come out.

5. Put the goose on a rack inside a large roasting pan. To aid in crisping the skin during roasting, brush the skin with olive oil.

6. Place the goose in the preheated oven and allow it to cook for 2½ to 3 hours, or until the thickest portion of the thigh reads 165°F (74°C) when checked with a meat thermometer.

7. During the roasting of the goose, now and then, ladle off excess fat from the pan to guarantee that the cooking is even and the skin is crisp.

8. Approximately 30 minutes prior to the goose’s completion, combine the chicken or goose broth with the white wine. Pour this mixture over the goose to increase flavor and ensure moistness.

9. When the goose is finished cooking, take it out of the oven; let it rest, foiled and warm, for 20 minutes before carving.

10. Slice the goose and serve it with the roasted aromatics from the cavity, if you wish. Dig into the succulent roast goose with its perfectly crispy skin and tender, juicy meat.

Equipment Needed

1. Oven
2. Large roasting pan
3. Roasting rack
4. Paper towels
5. Sharp knife or skewer
6. Cutting board
7. Meat thermometer
8. Ladle
9. Basting brush
10. Aluminum foil

FAQ

• Can I use frozen goose for this recipe?Yes, a frozen goose can be used, but it must be completely thawed in the refrigerator before cooking. This can take 1-3 days and depends on the size of the bird.
• What is the best way to ensure a crispy skin on the roast goose?To obtain crisp skin, truly dry the goose with paper towels before you flavor it, and set it on a rack in the roasting pan so the air can circulate underneath.
• Should I stuff the goose cavity with the included ingredients, or is it better to place them around the bird?The cavity should be packed with the onion, orange, garlic, thyme, and rosemary to better flavor the meat while it’s cooking.
• How do I know when the goose is fully cooked?When the internal temperature of the goose reaches 165°F (74°C), it is done. By this measure, the thickest part of the thigh should be away from the bone.
• How long should I rest the goose before carving?Allow the goose to rest for a minimum of 20-30 minutes after roasting so that the juices can redistribute, which will make the goose juicier when carved.
• Can I use a different type of broth or wine in this recipe?Indeed, you can replace the broth and wine with types you prefer, like vegetable broth or red wine, but this will change the flavor; you might even say it will alter the character of the dish.

Substitutions and Variations

To make the kosher salt, use sea salt or Himalayan pink salt.
To get a taste similar to freshly ground black pepper, use white pepper or a mixture of various ground peppercorns.
Substitute the orange with lemon or a mixture of lemon and lime.
To substitute for fresh thyme: Use dried thyme (1 tsp per 1 sprig) or fresh oregano.
To make white wine sauce: Use apple cider or chicken broth with a splash of white wine vinegar.

Pro Tips

1. Dry Brining For an even better flavor and crispier skin, consider dry brining the goose. Season generously with salt and pepper, then let it rest uncovered in the refrigerator overnight. This will help the skin dry out and enhance the flavors throughout the meat.

2. Render Fat Midway About halfway through the cooking time, carefully tilt the roasting pan and use a baster or spoon to remove excess fat. This not only prevents the meat from becoming too greasy but also helps the skin crisp up better.

3. Tent with Foil If the skin is browning too quickly, loosely tent the goose with aluminum foil. This will prevent the skin from burning while allowing the meat to continue cooking.

4. Aromatic Steam Place a small tray of water in the oven during roasting. The steam will infuse with the aromatics, maintaining moisture in the oven and preventing the goose from drying out.

5. Glazing Option For an added layer of flavor, consider brushing the goose with a glaze made of honey, soy sauce, and a touch of balsamic vinegar about 15-20 minutes before it’s done. This will give the skin a beautiful caramelized finish.