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How to Cook a Christmas Goose

How to Cook a Christmas Goose

Preparing a goose for Christmas dinner is traditional, and not as difficult as you would expect

Many families are looking for alternatives to turkey and ham.

You’ve trimmed the tree, bought and wrapped all your Christmas presents, and baked some Christmas sugar cookies. Your house is full of the smell of fresh pine needles, the fire is crackling in the background, and snow is gently falling outside as you sip on a warm cinnamon-spiced latte. Well, don’t we all wish the holidays could be that perfect? But, in reality, we are most likely not that prepared and well-organized for the holidays. And one more thing to worry about is Christmas dinner, but we’ve got you covered for that one.

Preparing a goose for Christmas dinner is traditional, but don’t worry — it’s not as difficult or as much of a hassle as you would think. Many families are looking for alternatives to turkey and ham and are turning toward the once beloved Christmas bird. Geese are much fattier than turkeys and when prepared correctly, can be much tastier, too.

After you’ve rinsed and dried the goose, season it inside the cavity and all over outside with salt and pepper. Place quartered onions, apples, oranges, and lemons inside the cavity. Place the goose in a large roasting pan with a rack, breast side up, and pierce the skin all over with a sharp knife, being careful not to cut the flesh. This will allow the fat to drip during the cooking process and result in crisper skin. Roast at 350 degrees for 2 ½ to 3 hours or until the internal temperature reaches 170 degrees. Remove from oven and let rest for 30 minutes until carving.

Christmas dinner is a time for families and friends to come together and enjoy a meal sitting around the table. What you serve is special and takes thought to prepare and serve. So try serving something new and unexpected this year, yet traditional all the same.

For more holiday cheer, visit The Daily Meal’s Ultimate Guide to Christmas!

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

Recipe Summary

  • 10 slices French bread, cut into cubes
  • 1 cup dried currants
  • 4 apples - peeled, cored and sliced
  • 1 tablespoon dried thyme
  • 4 tablespoons butter, melted
  • 1 tablespoon vegetable oil
  • 1 (10 pound) goose
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 bay leaf
  • 3 whole cloves
  • 1 sprig fresh thyme
  • 1 sprig fresh marjoram
  • ¼ cup white wine
  • 1 teaspoon tomato paste
  • 1 (10.5 ounce) can condensed chicken broth
  • 1 tablespoon cornstarch
  • ¼ cup water
  • salt to taste
  • ground black pepper to taste

In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine.

Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork.

Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan.

In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil.

Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.

Recipe Summary

  • 1 (10 pound) fresh goose
  • 1 ½ cups wild rice
  • 5 cups cold water
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 ½ cups fresh sliced shiitake mushrooms
  • 1 egg
  • 1 tablespoon poultry seasoning
  • salt and freshly ground black pepper to taste
  • ⅔ cup dry sherry
  • 2 cups giblet gravy

Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.

Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.

Roast bird 1 1/2 hours in the preheated oven do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).

Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.

To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.

How to lose weight fast?

And now, when we know how to choose a goose for baking, it’s time to get a recipe for Christmas goose, juicy, soft, with a delicious crust.

We will need:

Christmas Goose With Apples

Each phound of meat will take an hour of roasting, and another 15-20 minutes for a ruddy crust, for cooking without foil. When the goose is fried, the meat is watered with fat. To check the readiness, pierce the leg of the bird with a fork – the juice should be clear, without blood.

Christmas goose with apples ready!

Happy New Year and enjoy your meal!

And we continue to prepare to the Christmas. And today a new topic is on the agenda: how to choose a goose and prepare it correctly.

You can buy goose meat in stores or on the market. In the first case, the probability of buying quality goose is higher, because goods in supermarkets undergo all sorts of checks for freshness and compliance with quality standards. This is in theory.

In fact, it is far from a fact. It is in the store that the risk of acquiring not just products with expired shelf life or frozen products, but also with various chemicals. The rules are violated even by giant retailers, not to mention the “home” stores.

Therefore, it is better to choose good meat in the market. The farm goose, grown with love in a private farm, is almost always healthier and tastier – the conditions of keeping geese from private traders who breed poultry for sale and, as a rule, are better for themselves. The owner watches the bird more closel and and feeds the bird well. But,unfortunately, there are unscrupulous sellers.

Therefore, we come to the main point – how to choose the right goose so that the meat is juicy and soft, and you get real pleasure from the food. And most importantly – it is not poisoned.

How to choose the right goose on the market?

When choosing a goose, it is important not to purchase a substandard or repeatedly frozen carcass.

Let us tell you how to choose the right goose on the market and how to distinguish fresh meat from home goose from poor quality product.

A good fresh goose has a plump, resilient breast with a flexible sternum, a wax skin of a light shade and a yellowish fat in the abdominal cavity.

Christmas Goose Dinner Ideas

It is better to choose a medium-sized bird – not the largest one, otherwise you will spend a lot of time preparing it. In addition, often too big goose – old.

How to distinguish the old goose from the young?

Carefully inspect the carcass. In the market, as a rule, the bird is sold without packaging, so there will be no problems with visual assessment.

The young goose has soft yellow paws, a small amount of fluff may be present on the legs. The scales on the feet are small, soft. Older birds have dry and hard, laden eardrums on their paws. The color of the paws of the old goose is brighter. They are more rough looking.

The tip of the sternum can also indicate age. In young birds, this bone is easily bent, and the fat has a pale yellow color (unnaturally yellow is a bad sign), the muscles in the incision are moist, red.

Christmas Goose Tradition

Soft goose meat tastes better if it’s young. It is also faster to cook, it is juicy and less tough. Stew old goose will have at least 5 hours.

Choosing a carcass: signs of stale meat

Carefully inspect the carcass, feel the sides. If only skin and bone is felt, there will be little meat – the bones, skin and fat will prevail.

When choosing a goose, make sure that it does not have a pinkish frost. This is a sure sign that the carcass was to be frozen more than once. This is bad: the meat has been lying for a long time, its taste has deteriorated (perhaps even the development of bacteria).

Home goose meat should not stick and slide, the skin too. Particularly enterprising sellers can wash the carcass or wipe with a rag to get rid of stickiness and give the stale meat fresh. Therefore, look carefully, raise the wings. If you managed to detect the presence of mucus, it is dangerous to buy such a bird.

Do not believe the seller in the word, and if you have the slightest doubt, inspect the carcass even more carefully, smell it – no stagnant or chemical smell should come from fresh poultry. If distrust does not disappear, it is better to look at another product.

Recipe Summary

  • 1 10 pound domestic goose
  • 1 teaspoon dried marjoram, crushed
  • ¼ &ndash 0.5 teaspoon coarsely ground black pepper
  • 1 recipe Herb Glaze or Ginger-Honey Glaze

Preheat oven to 350 degrees F. Rinse goose pat dry with paper towels. Remove excess fat from cavity and neck. Sprinkle body cavity and rub the outside of the skin with marjoram and pepper.

Skewer neck skin to back tie legs to tail using 100 percent cotton kitchen string. Twist wings under back. Prick entire surface of bird with a fork.

Place goose, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thigh meat (bulb should not touch the bone).

Roast, uncovered, for 3 to 3-3/4 hours, or until the thermometer registers 180 degrees, drumsticks move easily in sockets, and juices run clear. Using a basting bulb, carefully remove and discard the hot, liquid fat as it accumulates during roasting.

Baste goose with about 1/3 cup of Herb Glaze or Ginger-Honey Glaze during the last 15 minutes of roasting. Add vinegar or broth to remaining glaze as directed.

Reheat glaze to serve as a sauce. Cover goose let stand for 15 minutes before carving.

To serve, carve goose pass remaining glaze to drizzle over sliced goose. Makes 12 to 16 servings.

Nutrition Facts (Holiday Roast Goose)

Roast Canada Goose

1 Canada goose, plucked, dressed, and brined
2 to 3 Tbsp. butter
½ lemon
½ orange
1 small onion, chopped
Kosher salt

Preheat your oven to 375 degrees.

Use a paper towel to pat the goose dry, then rub a generous amount of butter all over the bird. Squeeze the lemon and orange juice over the goose. Sprinkle the bird with Kosher salt, being sure to get a pinch into the cavity, then stuff it with the juiced citrus and chopped onion.

Set the goose on a rack set over a shallow roasting pan. Place the roaster in the oven. At about the 1 hour mark, check the temperature by inserting a digital thermometer into the breast meat. If the breasts have not yet reached 145 degrees, keep checking about every 20 minutes.

Once the meat has come up to temperature, carve the breasts from the bird and place them on a plate set on top of the warm stove. Tent the plate with foil and return the roasting pan to the oven. After 20 minutes, place the digital thermometer in the thickest part of the goose’s thigh. When the thermometer reads 155 to 160 degrees, remove the bird from the oven and cut the legs and thighs from the carcass.

Pour about 2 tablespoons of fat from the bottom of the roaster into a cast-iron pan set over medium-high heat. When the fat is not quite smoking, sear the breasts, skin side down. You want that skin to get nice and crisp, but not burnt. Remove the breasts from the pan and do the same with the thighs and legs. Transfer all the meat to a platter and let rest for 5 to 10 minutes before serving.

Related Video

This was my first attempt at a Swedish recipe Christmas Day Goose. From a preparation standpoint, it was reasonably successful. Only one of our nine guests had ever before dined on goose, but all expressed their enjoyment. The meat is similar to turkey dark meat, but with a more subtle flavor and a firmer texture. Think "delicacy" --definitely not "gamey" and not at all greasy if you use a rack that keeps it off the bottom of the roaster. Traditional American turkey dinner preparation skills will transfer to this experience, but goose is really a "different animal" and makes places different demands on the chef, such as fat siphoning. One very noticeable difference between turkey and goose is the size of the body cavity. With a goose, it is more like a cavern. Our dinner donor weighed in fully dressed at 9.77 pounds (small by turkey standards)--nonetheless, our guy accepted almost FIVE cups of traditional Swedish stuffing comprised of green apple, bosc pear, and plumped prune. Unlike the relatively airy bread stuffing (which also affects cooking time), the fruit dressing is quite dense and very moist. As with turkey, one key variable affecting cooking time is, of course, whether or not the bird is stuffed, with a stuffed bird taking longer to cook. Bottom line: the 2 to 2.5 hour cooking time for this guy extended to a little over four hours. The recommendation? If you are adventurous enough to do a first-time new dish when you are also entertaining, consider preparing the dressing outside the bird. Your inner time manager will thank you.

Great recipe. Worked out very well for our Christmas dinner this year. Simple and VERY tasty! It was my first goose and will definitely be making it again in the future!

I oooked this goose for my Danish friends despite the fact that I hadn't cooked a goose in about 20 years. Much to my delight and surprise, it was a hit! The goose was anything but greasy. I did add basting sauce at the very end but, as I discovered I really didn't need to. And since these particular Danes love to use the goose fat as a spread, the only thing left were the bones!


Looking forward to trying this one (I've been thinking about goose for Christmas dinner). I've always done duck for smaller family celebrations, and never had to boil it, but also never basted. I'm intrigued by the addition of basting. To the cook who feels that duck/goose must be boiled first, please try roasting with a very high start temp, rather than boiling. It's fantastic! Also, please keep the tone pleasant and constructive. This site is intended for all us cooks to help each other, not become rude.

Cook in SF. did you even make this wonderful scandinavian treat or did you just add your opinion without trying it? This was just the way my Sweedish granny used to make goose. Not greasy at all. fantastic.

This sounds like a terrific recipe! I have cooked many a duck, and in my experience, this recipe would be delicious. The addition of water with the basting, would give a nicely crisped texture to the bird. Sounds wonderful. Thanks epicurious, once again!

Traditional German Roasted Goose Recipe

Roasted Goose is one of the traditional meals eaten on Christmas Eve in Germany – but not the only one. Some of the families serve merely potato salad and sausages, some carp or roasted duck. In my husbands family traditionally the wild meat lands on the Christmas table. It’s a very different form of family to family. In Poland we eat differently – we have various Christmas dishes (12 dishes), and they are always the same, for most of them we had to wait all year long. That has got a charm though:)

The first time we prepared Roasted Goose for International Dinner Christmas Party where we have shared traditional meals with our friends. This year we had dishes from Poland, Germany, Slovakia, and Italy. We have started with homemade Slovakian sausage from our friend Katarina who got the recipe from her grandfather and has it produced here in Germany. The sausage was delicious – a little spicy – perfect! I was so glad I got some of those for Christmas this year! As an aperitif, really we served mulled wine.

As a second and third course, we had two polish dishes you know already: pierogi and creamy mushroom soup. The Polish Christmas Dinner always starts with the soup – which is either beetroot soup with mushroom dumplings or creamy mushroom soup. In my family, we prepared the mushroom one, although after time, when we started spending Christmas with my cousins, we served both of them! Pierogi for Christmas is usually filled with sauerkraut and mushrooms. There is undoubtedly a lot of mushrooms on the Christmas Dinner table in Poland.

As a next course, we had roasted goose to which you can find the recipe below. Preparing the 5kg bird was time-consuming. It took over 5 hours for the goose to be ready. The goose turned out amazing! I have never thought that this bird can be an as good roasted duck! Traditionally we cooked potato dumplings (from raw potatoes) and German red cabbage with apples.
We have finished our dinner with Pandoro with Zabaione and Slovakian Metrowy Kolacz. The Slovakian cake tasted like my childhood – my grandmother used to prepare the same pound cakes and very similar cream for our birthday cake. I have never expected you can combine those two things, pour chocolate on it and enjoy. This did surprise me.

Well done everybody, I think we did great!

And below the promised Roasted Goose recipe, for those of you who dare to prepare it at home:)

How To Roast A Christmas Goose On The Barbecue

A barbecue is the ideal piece of equipment for cooking the Christmas goose as all the fat can be collected in drip pans in the bottom of the BBQ. Just remember to keep emptying them as geese do give off a lot of fat, which is liable to set alight if you let the drip pans become too full. Reserve the fat for cooking your roast potatoes.

Bring the goose up to room temperature and take out any pads of fat from the cavity prick the skin taking care not to cut into the flesh. You can keep the fat for cooking your roast potatoes. Cut off the wing tips and reserve to make the gravy.

Season the outside with either your favourite BBQ rub or just sea salt and ground black pepper. Stuff the cavity with stuffing or just rub with salt and pepper. If you have stuffed the bird or are cooking it on the rotisserie truss it well using string.

Heat the BBQ to 190C (374F) and set it up for indirect cooking. Place 2 Weber Drip Pans (one inside the other) in the area between the heat sources between the char baskets or on top of the un-lit gas bars. Place the goose directly over the drip pans either straight onto the grill or on the Weber Rotisserie accessory.

Baste every 30 minutes with the juices out of the drip pan.

Cook until the temperature of the bird reaches 82C (180F) check using the Weber Instant Read temperature probe, check in several places especially the thickest parts.

Let the bird rest for 30 minutes before carving just cover with a double layer of tin foil to keep in the heat.

Gravy (courtesy of Weber)

  • giblets
  • wing tips
  • 2tbsp rapeseed oil
  • 1 carrot, 1 leek, 2 sticks celery and 2 eating apples all washed, trimmed and diced into small pieces
  • 250ml (8.8fl oz) white wine
  • 500ml (17.5fl oz) chicken stock
  • 150ml (5fl oz) apple juice
  • sea salt and fresh ground black pepper
  1. Into a heavy pan place the rapeseed oil, giblets and wing tips. Brown.
  2. Add the vegetables and cook gently until soft.
  3. Add the white wine, bring to the boil and reduce by half.
  4. Add the chicken stock and apple juice, bring to the boil and reduce by half.
  5. Strain through a sieve and season with the salt and pepper.

Spiced cranberry and apple stuffing (courtesy of Delia Smith)

  • 250g (9oz) cranberries
  • 700g (1½lb) Bramley apples cored and diced into 1cm (½”) chunks
  • 50g (2oz) caster sugar
  • 1 large onion peeled and diced
  • 1/8 level teasp groung cloves or 8 whole cloves, crushed
  • ¼ level teasp ground mace
  • 2tbsp port
  • sea salt and fresh ground black pepper

Combine all ingredients in a bowl and stuff into the goose cavity.

For more information, hints and tips on cooking the Christmas dinner on the barbecue just go to our youtube channel where you will find numerous recipes, and not just for Christmas.

Best Wild Goose Recipes

You have found some of the best wild goose recipes.  Recipes so good they are featured on

Delicious roast goose with crispy skin, a tender goose crock pot recipe and much more. Offering many more homemade game bird recipes for you to choose from.

Holiday Goose Recipes that Deliver

Secret #1: Goose is stronger tasting than any wild duck (it's like roast beef texture), so I marinate the goose in buttermilk (or milk) for 24 hours in the refrigerator before cooking.

If you want to marinate the goose in a "flavored marinade," (like orange or savory, etc.) rinse all of the buttermilk from the bird and marinate your bird again.

You know that a turkey (domestic or wild) needs to be basted in fat to stay moist - but the goose is just the opposite. The rendered fat that accumulates on the bottom of a roasting pan needs to be discarded.

S ecret #2: PRICK JUST THE SKIN AND THE UNDERLYING FAT OF THE GOOSE with a fork or a needle do not prick the meat. If you can, pull out any pads of fat before cooking.

Secret #3: BOIL 1 cup of water and pour over the goose before seasoning it and placing it in the oven, and midway through baking, to melt the fat. It will crisp the skin and prevent the goose fat in the roaster to catch on fire.

This wild goose recipe is wonderful because you can prepare it before you go to work and it's ready when you come home.

1 goose, skinned and cut up
2 TBS butter
4 garlic cloves, peeled
1 onion, sliced
1-1/2 TBS homemade worcestershire sauce
2 cups chicken broth

In a heavy skillet, melt the butter over medium high and quickly brown each piece. Place the browned goose pieces into your crock pot and set it to high heat. Add the garlic cloves, onion, worcestershire sauce and broth.

Slow cook for 6-8 hours, or until the meat falls off the bone. Shred with a fork and mix with your favorite barbecue sauce. Thanks for using my recipes for goose these are great sandwiches, don't you think?

This goose recipe is easy to prepare and so delicious.

2 cups cooked goose meat, cut into small pieces
2 cups beef broth
1 small onion, sliced
1 celery rib, sliced
1 beef bouillon cube
1 cup fresh mushrooms, sliced
2 TBS butter
1-1/2 TBS flour
1 tsp homemade mustard
1 cup homemade sour cream
paprika, for garnish
cooked buttered rice or noodles

Saute mushrooms in 2 tablespoons of butter until tender. Meanwhile, place the goose meat in a saucepan with beef broth. Add the onion, celery and beef bouillon cube simmering until bouillon cube has dissolved and hot. Slowly whisk in the flour, stirring constantly until it thickens.

Add meat, mustard and sour cream. Heat until just below boiling point. Serve over hot buttered rice or noodles and add a dash of paprika.

The next goose recipe includes this delicious dish. If you like mushrooms, you will love this.


1 goose, quartered
2 cloves garlic, minced
1 large onion, sliced
1/2 cup butter (or bacon fat drippings)
2-1/2 cups fresh mushrooms, sliced
2 cups chicken broth
1 bay leaf
1 TBS white sugar
1/8 tsp thyme
kosher salt and freshly ground black pepper, to taste
cooked wild rice

In a large heavy skillet, melt the butter or bacon fat on medium-high heat. Add the goose, onion slices and minced garlic brown both sides of the bird. Reduce the heat and add the chicken broth and bay leaf. Simmer for 1-1/2 hours, covered.

It's time to add the mushrooms, sugar and thyme. Discard the bay leaf and season with salt and pepper to taste. Cover and simmer another 30 minutes. Serve with wild rice. I have more than just recipes for goose. Check out more of my favorites at the navigation bar to the left.

8-10 lb goose
1 cup celery, chopped
1 cup onion, chopped
2 TBS butter
4 cups apples, peeled and chopped finely
8 cups day old homemade white bread
2 TBS white sugar
2 tsp kosher salt, divided
2 eggs
1/2 cup apple juice
1/2 cups chicken broth

PREHEAT the oven to 350 degrees and spray a roasting pan with vegetable oil.

Wash the goose well and pat dry. Sprinkle the cavity with the 1 teaspoon of kosher salt and prick the skin generously set aside.

In a skillet over medium-high heat, add the butter and saute the celery and onion until tender. Pour into a large bowl.

Add the chopped apples, bread, white sugar and remaining teaspoon of kosher salt toss. In a bowl, whisk the eggs, apple juice and broth together and pour 1/4 cup at a time over the stuffing mixture. Toss well and lightly stuff the goose. Bake, uncovered, for 3 to 3-1/2 hours or until a thermometer reads 185 degrees.

Let the bird rest for at least 20 minutes before carving remove the stuffing and cover to keep warm.

Start a new tradition for the holidays. This particular goose recipe requires 4 hours of marinating before roasting and so worth it.

2 cups water
2/3 cup homemade soy sauce
1 celery stalk, finely chopped
1 small onion, finely chopped
1 apple, quartered
1 TBS white sugar

In a saucepan, combine the ingredients and bring to a boil. Reduce heat and cook uncovered until the celery is tender stirring frequently. Cool to room temperature. Place your goose in a large resealable bag and pour the cooled marinade over the bird turn to evenly coat. Refrigerate for 4 hours, turning every hour.

1 tsp kosher salt
1 tsp freshly ground black pepper
2 TBS canola oil
2 tsp cinnamon
1 tsp garlic powder
1/4 cup cider vinegar
2 cups water
1-1/2 TBS homemade soy sauce
1/3 cup honey
2 tsp cornstarch
2 TBS cold water

Bring the goose out of the refrigerator and discard the marinade. PREHEAT the oven to 325 degrees and spray a shallow roasting pan with vegetable oil.

Rub the outside of the goose with the canola oil. In a small bowl mix the cinnamon and garlic powder together rub over the entire bird. Bake, uncovered for 30 minutes.

Meanwhile in a saucepan, combine the 2 cups of water with the cider vinegar, 1 tablespoon of soy sauce and honey. Bring to a rapid boil and simmer until it is reduced in half.

Bring the turkey out of the oven after 30 minutes and brush the entire goose with the honey mixture lightly sprinkle with salt. Place back in the oven and cook another 30 minutes.

Now cover the goose with foil and cook until done (1-1/2 to 2 hours) or when a thermometer reads 180 degrees.

When cooked, bring out of the oven and let it rest, covered for 20 minutes. DO NOT prick the skin when it is resting or you will loose all of your juice.

For the gravy, strain the pan juices and discard any fat. Mix the cornstarch with the water in a small saucepan and whisk until smooth. Now add the pan juices and bring to a boil, cooking for 2 minutes or so. Carve your goose and serve with the gravy.

Served with cranberries and rosemary on the platter.

Here is another one of my goose recipes that is so tasty. Instead of blackberry jelly, you may also use raspberry or any other fruit flavor you wish.

1 goose, cleaned and prepped for roasting
carrots, celery and 1 onion, sliced
1-1/2 cups homemade blackberry jelly
1/2 cup brandy

PREHEAT oven to 325 degrees. Lightly spray a roasting pan with vegetable oil.

Lay carrots, celery and onion slices on the bottom of the roasting pan. Pierce skin ONLY. Mix the fruit jelly with the brandy and baste the goose with this mixture every 15 minutes. Roast for two hours, or until internal temperature reaches 180 degrees. Serve with wild rice.

This goose recipe is easy to prepare. Just put it together in the morning and when you get home from work - dinner is ready.

2 or 3 goose breasts, cut into strips
1 onion, sliced

Spray the slow cooker crock well with vegetable spray. Place the goose strips in the bottom of the slow cooker and cover with the onion slices. Mix the remaining ingredients together and pour over all.
High - will take 4 to 5 hours to cook
Low - will take 8 to 10 hours to cook

You may add 1 tablespoon of flour to the drippings and make gravy after the goose is cooked.

Watch the video: Untitled Goose Game Full Game, No Commentary (January 2022).