Description
A guide to perfectly roasting a goose with essential tips and techniques.
Ingredients
Scale
- 1 whole goose (about 10–12 pounds)
- Salt (to taste)
- Black pepper (to taste)
- Fresh herbs (such as thyme and rosemary)
- 1 orange (quartered)
- 1 onion (quartered)
- 2 cups of chicken or vegetable broth
Instructions
- Preheat your oven to 350°F (175°C).
- Remove the giblets from the goose and pat the skin dry with paper towels.
- Season the inside and outside of the goose generously with salt and pepper.
- Stuff the cavity with fresh herbs, orange, and onion.
- Place the goose on a roasting rack in a large roasting pan.
- Pour the broth into the bottom of the pan.
- Roast the goose for about 2 to 2.5 hours, basting every 30 minutes.
- Check the internal temperature; it should reach 165°F (74°C).
- Let the goose rest for 20-30 minutes before carving.
Notes
- For extra crispy skin, score the skin before roasting.
- Save the drippings for making gravy.
- Goose fat can be rendered and used for cooking.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 75mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Roasted Goose, Cooking Tips, Holiday Recipes