Best 3 Roast Christmas Goose Recipes
Indulge in the timeless tradition of a succulent Roast Christmas Goose, the centerpiece of many festive gatherings. With its crispy, golden-brown skin and tender, flavorful meat, this dish is a culinary masterpiece that demands attention. This article presents a comprehensive guide to preparing the perfect Roast Christmas Goose, offering three delectable recipes tailored to suit diverse preferences. Discover the classic recipe, infused with aromatic herbs and spices, for a goose that embodies the spirit of Christmas. For those seeking a zesty twist, the orange and honey-glazed recipe tantalizes the taste buds with its sweet and tangy notes. And for those with a penchant for bold flavors, the garlic and rosemary-infused recipe delivers a savory and herbaceous delight. Each recipe is meticulously detailed, ensuring that every step leads to a perfectly cooked goose that will be the star of your Christmas feast.
Here are our top 3 tried and tested recipes!
ROAST CHRISTMAS GOOSE
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
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.
CHEF JOHN'S ROAST CHRISTMAS GOOSE
I used half the wings to make a basic reduction sauce and the subtle smokiness worked wonderfully with the red wine, balsamic vinegar, and blackberry notes. The sauce is certainly optional, as this could be served plain with just some cranberry sauce on the side. I hope you're able to give this very easy-to-prepare, gorgeous roast goose a try.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Goose
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove top wing flat section from each wing. Place goose, breast-side up, in a baking dish or roasting pan.
- Combine wing sections, water, wine, and star anise in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and simmer until meat falls off the bone, about 2 hours. Remove bones and star anise; discard.
- Roast goose in the preheated oven until completely heated through, about 1 1/4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees F (66 degrees C).
- Stir balsamic vinegar, blackberry jam, and black pepper into red wine mixture; bring to simmer over medium heat. Simmer until reduced by three quarters, about 15 minutes. Remove from heat. Whisk in cold butter until completely incorporated. Season with salt and pepper to taste.
- Brush melted goose fat from bottom of pan onto the goose breast. Drizzle with sauce and serve.
Nutrition Facts : Calories 1107.5 calories, Carbohydrate 8.6 g, Cholesterol 317.1 mg, Fat 77.5 g, Fiber 0.1 g, Protein 85.7 g, SaturatedFat 25.2 g, Sodium 263.8 mg, Sugar 7.6 g
ROAST CHRISTMAS GOOSE
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Remove excess fat from goose cavity. Cut off the wing tips. Rub the goose with lemon juice, salt and pepper. Tie the legs together. Prick the skin of the goose all over lightly (without piercing the flesh underneath) with a skewer or darning needle. This will help the fat escape.
- Place the goose, breast up, on a rack in a roasting pan. Pour in a couple of inches of water. Cover the pan and bring to a boil on top of the stove. Turn down the heat and steam the goose for 45 minutes to an hour, depending on its size. If the water boils off, add a little more hot water.
- Make the stock. Simmer the gizzard, heart, neck and wing tips with the onion, carrot, celery and herb bouquet in lightly salted water to cover for two hours. Strain and put in the freezer while the goose roasts (this will help solidify the fat quickly and it can be easily removed).
- Remove the goose from the steamer and cool it. Save the liquid from the roaster. Stuff the goose (see below).
- Preheat the oven to 325 degrees. Place the goose, breast down, on a roasting rack and place the stock vegetables around the goose with the white wine and a cup of goose-steaming liquid. Cover and braise for an hour to an hour and a half, depending on the weight of the goose. Baste from time to time, and if necessary, add more steaming liquid.
- Turn the goose breast up and brown it for 30 minutes, uncovered. Put it on a serving platter and let it rest in the oven with the door open.
- Make the sauce. Pour the fat from the roasting pan and stir in the cornstarch, blending it first to a smooth paste with a little water. Cook for two minutes, scraping up the juices, then add the port. Bring to a boil and add the stock. Stir well and simmer until the sauce has thickened enough to coat the spoon (about five minutes). Stir in the red currant jelly and add a little lemon juice if necessary. Correct seasoning and serve in a heated sauceboat, sprinkled with parsley.
- Thaw your goose properly. This will ensure that it cooks evenly and safely. The best way to thaw a goose is to place it in the refrigerator for 24 hours per 5 pounds of weight. If you're short on time, you can thaw the goose in a cold water bath, changing the water every 30 minutes.
- Season the goose generously. This will help to enhance its flavor. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, and paprika. You can also rub the goose with a mixture of olive oil and herbs, such as rosemary, thyme, and sage.
- Roast the goose at a high temperature for a short period of time. This will help to brown the skin and seal in the juices. Roast the goose at 425 degrees Fahrenheit for 30 minutes, then reduce the heat to 350 degrees Fahrenheit and continue to roast for 20-25 minutes per pound.
- Let the goose rest before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful. Let the goose rest for 15-20 minutes before carving.
- Serve the goose with your favorite sides. Some popular sides for roast goose include mashed potatoes, stuffing, roasted vegetables, and cranberry sauce.
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