Best 2 Chef Johns Roast Christmas Goose Recipes

**Indulge in a Culinary Christmas Tradition: Explore a Variety of Roast Goose Recipes**

As the festive season approaches, the tantalizing aroma of roast goose fills the air, evoking memories of family gatherings and cherished traditions. Our curated collection of roast goose recipes offers a delightful journey through culinary artistry, ensuring a memorable Christmas feast. From classic preparations to contemporary twists, these recipes cater to diverse tastes and preferences. Discover the secrets to achieving crispy, golden-brown skin, succulent meat, and flavorful stuffing that will leave your guests craving more. Whether you prefer a traditional goose with rich gravy or an adventurous fusion of flavors, our recipes provide step-by-step instructions and expert tips to guide you through the cooking process. Prepare to embark on a culinary adventure that will make your Christmas celebration truly unforgettable.

Let's cook with our recipes!

ROASTED CHRISTMAS GOOSE

Roasted Christmas Goose image

Provided by Food Network

Categories main-dish

Time 16h35m

Yield 6 to 8 servings

Number Of Ingredients 32

Ingredients

One 14- to 16-pound goose
1/4 cup sea salt
1 lemon, halved
1 apple, cut into chunks
1 potato, cut into chunks
1 orange, sliced
1 cup chopped celery
Basting Syrup, recipe follows
Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/3 cup corn syrup
1/3 cup cane syrup
1/3 cup melted butter
1/4 cup light brown sugar
2 tablespoons brandy
3 cups whole chestnuts, roasted and peeled
One 14-ounce bag stuffing mix
1 cup raisins
1/2 cup chopped celery
1/4 cup diced apple
1/4 cup diced onion
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups chicken stock
3/4 cup melted butter
1/4 cup heavy cream
1 1/2 cups beef stock
3/4 cup port wine
3/4 cup red wine vinegar
3 shallots, peeled and chopped
1 tablespoon crushed black peppercorns
3 oranges, juiced

Steps:

Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
Preheat oven to 450 degrees F.
Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
Carve goose and serve with Stuffing and Cumberland sauce.
Mix all ingredients together in a small bowl.
Preheat oven to 350 degrees F.
Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

ROAST CHRISTMAS GOOSE

Roast Christmas Goose image

I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Force, White Stone, Virginia

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 domestic goose (10 to 12 pounds)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered
1 medium lemon, peeled and quartered
1 cup hot water

Steps:

Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.

Nutrition Facts : Calories 376 calories, Fat 26g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

Tips:

Thaw the goose properly: Make sure to thaw the goose slowly in the refrigerator for 2-3 days before cooking. This will help ensure that the goose cooks evenly and that the meat is tender and juicy.
Prepare the goose: Remove the giblets and neck from the goose and rinse it thoroughly inside and out. Pat the goose dry with paper towels.
Season the goose: Season the goose liberally with salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices to taste.
Roast the goose: Place the goose on a roasting rack in a roasting pan. Breast side up. Roast the goose for 15 minutes at 450°F, then reduce the heat to 350°F and continue roasting for 2-2 1/2 hours, or until the internal temperature of the goose reaches 165°F.
Let the goose rest: Once the goose is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This will help the juices redistribute throughout the meat.

Conclusion:

Chef John's Roast Christmas Goose is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your goose turns out perfectly cooked and flavorful.