Roast Goose Recipe π¦’π½οΈ
Prep Time: 40 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
Servings: 4-6
Description:
Roast Goose is a majestic centerpiece for any festive occasion, especially Christmas. This recipe delivers succulent, flavorful meat with a crispy skin, adorned with aromatic herbs and citrus. It’s a dish that will elevate your holiday feast to new heights, leaving everyone at the table impressed and satisfied.
Ingredients:
- 1 whole goose
- 1 head of garlic, halved
- 1 onion, quartered
- 1 lemon, halved
- 1/4 cup salt
- 1/4 cup black pepper
- 1/3 cup Marsala wine
- 2 cups sweet wine
- 1 can (approx. 14 oz) chicken broth
- 1 cup pitted prunes
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat Oven: Preheat your oven to 425Β°F (220Β°C) and adjust the rack to the lowest position. |
| 2 | Prepare the Goose: Trim any excess fat from the goose’s neck and cavity. Rinse the bird under cool water and pat dry with paper towels. Using a sharp knife, gently pierce the skin all over without cutting into the flesh. This helps in rendering the fat while roasting. |
| 3 | Stuff the Cavity: Stuff the cavity with halved garlic, quartered onion, and halved lemon. Tie the legs together to secure the filling inside. |
| 4 | Season the Goose: Season the goose generously with salt and pepper, ensuring even coverage. Place the bird breast-side up in a roasting pan. Add the neck to the pan for extra flavor. |
| 5 | Initial Roasting: Roast the goose in the preheated oven for 30 minutes. After this time, remove excess fat from the pan and carefully turn the bird breast-side down. Continue roasting without turning for another 1 hour and 30 minutes, or until the internal temperature reaches 185Β°F (85Β°C) when measured in the thickest part of the leg. |
| 6 | Resting Time: Once cooked, remove the goose from the oven and tent it loosely with foil. Allow it to rest for 20-30 minutes. This resting period allows the juices to redistribute, ensuring a moist and tender meat. |
| 7 | Prepare the Gravy: While the goose is resting, prepare the gravy. Discard the neck from the roasting pan and pour off any excess fat. Place the pan on the stovetop over medium heat. |
| 8 | Deglaze the Pan: Pour Marsala wine into the pan and use a wooden spoon to scrape up any browned bits from the bottom. This adds depth of flavor to the gravy. |
| 9 | Add Broth: Once the wine has reduced slightly, add chicken broth to the pan. Allow the mixture to simmer until it reaches a thin gravy consistency. |
| 10 | Final Touch: Stir in the pitted prunes and let them cook for about 5 minutes, or until they plump up slightly. Taste the gravy and adjust the seasoning if necessary. |
| 11 | Serve: Carve the rested goose and serve it with the flavorful gravy. Discard the cavity filling before serving. Enjoy the delicious flavors of this festive dish with your loved ones! |
Nutritional Information (per serving):
- Calories: 1319.6
- Fat: 83.5g
- Saturated Fat: 26.1g
- Cholesterol: 343mg
- Sodium: 890.3mg
- Carbohydrates: 27g
- Fiber: 3.2g
- Sugar: 12.2g
- Protein: 99.9g
Keywords:
Poultry, Meat, Christmas, Savory, Weeknight, Roast, Oven, < 4 Hours
Recipe Notes:
- Save the excess fat rendered from the goose for roasting vegetables or other dishes.
- Feel free to customize the stuffing with your favorite herbs and aromatics for added flavor.
- Serve the roast goose with traditional holiday sides like roasted vegetables, mashed potatoes, or cranberry sauce for a complete festive meal.
