Classic Roast Christmas Goose with Gravy

5 from 7 votes

A perfectly roasted goose makes a statement for Christmas, holidays or other special occasions.

Prep Time15

Cook Time2 30

resting time20

Total Time3 5

Course: Main Course

Cuisine: American

Keyword: roasted goose recipe

Servings: servings

Calories: 600kcal

Cost: 160

1 Large roasting pan I use the large All-Clad
1 Turkey baster for extracting the goose fat
1 Baking sheet with cooling rack for resting the bird overnight after seasoning
1 Sharp slicing knife or 6 inch utility knife for carving the bird
2 Potholders or thick kitchen towels for holding the pan while harvesting the fat

Trim the goose of any extraneous fat around the cavity entrance and near the neck. Cut the fat into small pieces and reserve it for rendering later.
Dry brine the goose by seasoning the inside and outside out with salt.
Place the goose on a baking sheet with a cooling rack and allow to rest overnight, uncovered in the fridge.

Fill the inside of the goose with stuffing, you'll need about 5 cups of bread to fill an 8-10 lb bird.
Preheat the oven to 390 F.
Put the goose in the oven on the middle rack.
Every 15-20 minutes, open the oven and, using pot holders, tilt the pan so the fat collects in a corner (it's good to have a helper) and remove the fat using the turkey baster.
The goose should take around 2.5-3 hours to cook. Just like a turkey, it's ready when the leg moves freely and the meat is nearly falling from the bone.
Remove the goose from the oven and allow to rest for at least 20 minutes before carving while you reheat and prepare side dishes or gravy.
Using a utility knife, remove the breasts from the bird, slice into ½ inch pieces and arrange on a pre-warmed serving platter.
Remove the legs from the bird. You can cut the meat off the bone to make portioning easier.

Mix the cornstarch with 2 tablespoons of water.
Deglaze the roasting pan with the red wine and reduce by half. Add the water and scrape up the browned bits.
Transfer the mixture to a small sauce pot and add the cornstarch-water mixture, bring to a simmer and cook until thickened. When the mixture's thickened to your liking, season it with salt to taste (if needed) and serve.