A Roast Goose Recipe fit for the Christmas Table (2024)

FAQs

How many people does a roast goose feed? ›

Choose goose of weight you need - 4.5kg (10lb) goose will feed 6-8 people, 6kg (13lb) goose 8-10 people. 2. Make sure the oven and roasting tin will accommodate the bird.

After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast.

SAVE THE FAT

Prick the skin, pour over boiling water and cook covered in foil initially to allow the fat to be released into the roasting tray. Save the fat for roasting potatoes and cook the goose uncovered for the last 30 mins or so to crisp up.

Charles Dickens raved about it for a reason! Roast goose isn't as popular as turkey for the Christmas feast - supermarkets sell just a few thousand geese per one million turkeys - but it's really worth considering if you fancy a change. It is truly delicious!

When buying whole duck or goose, allow about one to 1 1/2 pounds of raw weight per person.

All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. A whole duck or goose must reach a minimum internal temperature of 165 °F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.

What food goes well with goose? ›

Goose Side Dishes Inspiration

Goose's natural pairing is with something acidic to cut through its fattiness. So, think acidic fruits like apples, cherries or citrus. Cherries can make delightful sauce that adds brightness to rich goose meat.

Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.

But because geese are more expensive and difficult to raise, other meats were deemed more acceptable to serve during the holidays as time went on.

Christmas Tradition: Weihnachtsgans. The rest of the world waxes poetic about Christmas goose. Germans actually eat it, anchoring the Christmas table with a golden brown Gänsebraten that would make Dickens proud. Sure, duck is widely popular and perhaps even more common.

Root Vegetable Pan Roast with Chestnuts and Apples

This complexly favorful side dish is seasoned with thyme and sweetened with syrup. Roasted potatoes, apples, and chestnuts are customary holiday season ingredients throughout many European countries.

When buying whole duck or goose, allow about one to 1 1/2 pounds of raw weight per person. Raw boneless meat yields about three servings per pound after cooking. Estimate three to four-ounces per person for fully cooked products.

A turkey will feed more mouths – that's why Scrooge bought the Cratchit family one – but so long as you're not feeding a small army of relatives then goose is deliciously different (a 10lb/4.5kg goose will feed five or six).

This roast goose recipe should feed 6-8 people and you need: 1 goose, approx. 3.5kg - 4.5kg (8-10lb) 750 g / 1 1/2 lb Bramley apples (or other cooking apples)

A 9-pound bird (which feeds 6 to 8 people), put into the oven un-stuffed and at room temperature, will take about 2 hours to cook. A 12-1/2 pound goose (which feeds 12 to 14 people) that's un-stuffed takes 2 hours and 30 to 40 minutes. Add 20 to 40 minutes if the bird is stuffed.