Preparing Roast Goose – My Chef’s Recipe

I present my chef’s roast goose recipe here. I have prepared these simple instructions for you so that the roast poultry comes out perfectly on the table.

With perfect kitchen timing and cooking video accompaniment, you can dare to roast the goose. It doesn’t always have to be the Christmas goose, young geese taste excellent in summer and the Martinmas goose is not far away 🙂 Delight yourself and your loved ones with a festive roast of the finest quality!

I wish you good luck and look forward to comments and cooking questions at the bottom of the page! ! Please feel free to share this post with your friends 🙂 Thank you! 

Christmas roast goose prepared crispy with dumplings, red cabbage and gravy I will show you elsewhere. © Foodphotographer Thomas Sixt

1. Roast goose shopping tips

To make sure that your trip with the shopping trolley is a success, here is a little shopping list to start with:

  • Get a fresh or frozen goose.
  • Frozen goose is popular among gourmets because the meat is softer!
  • Apples and onions, plus mugwort or marjoram or thyme and rosemary for the filling.
  • Vegetable stock or chicken stock to baste the goose in the oven, you can also use water 🙂
  • Twice veal stock in a jar, you can cook vealstock also yourself.
  • Butter, potato or cornflour to finish the sauce

Apples, onions and mugwort are the classic stuffing for roast goose.
Frozen geese are first choice, the meat is really more tender!
Do you want it to go fast? Half and half potato dumplings and carrot vegetables are the perfect side dishes 🙂

Shopping tip from chef Thomas Sixt
Roast goose on a baking tray. I always prepare the roast goose early. When the guests are here, I heat the roast goose in the oven at the grill or grill-hot-air setting. © Thomas Sixt

2. Recipe roast goose

Your roast poultry will be a hit, I promise! Below you will find the exact quantities. Good luck!

Print Recipe
5 from 24 votes
5 from 24 votes
Roast Goose
Roast goose recipe with cooking video instructions, cooked, filmed, photographed and written up by Chef Thomas Sixt.
Prep Time1 hr 30 mins
Cook Time2 hrs 20 mins
Total Time5 hrs 30 mins
Course: Main Courses, Poultry
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes, Poultry
Servings: 4
Calories: 1848kcal
Author: Thomas Sixt
Ingredients
Goose Roast
  • 1 pc goos ca. 3,5 -5 kg
  • 4-6 pc onions for the filling
  • 3-4 pc apples for the filling
  • 1 bunch mugwort alternatively thyme, rosemary or marjoram
  • salt
  • pepper
  • 200 ml vegetable broth
Goose Roast Sauce
  • filling for goose apple and onions from the roasted goose
  • chopped, cooked goose bones from the released goose
  • giblets and neck of the goose
  • gravy from the baking tray and dark goose fat
  • 500 ml veal stock jam or home-cooked
  • 500-1000 ml chicken stock or vegetable stock
  • 1-2 pc poatoes raw for finely rubbing and binding the goose sauce
  • salt
  • pepper
  • 60 g cold butter
Instructions
Preparing and cooking roast goose
  • Defrost the goose overnight on a baking tray. In spite of the foil wrapping, place the poultry on a grid and put a cloth over it. Unpack the goose the next day in the sink, wash it with cold water, pat it dry and place it on a fresh baking tray. Put all the giblets such as liver, stomach, heart, neck and belly fat on the tray.
  • For the filling, peel and quarter the onion. Cut the apple with the skin and core into quarters and place both in a large bowl. Season the apple and onion pieces with salt and pepper.
  • Fold the wings of the goose down on the baking tray, this keeps the large fowl in a good position for cooking. Fill the prepared apple and onion stuffing into the belly cavity, optionally close the belly cavity with a wooden skewer. Season the goose well with salt and pepper.
  • Pour some stock onto the tray, then place in a cold oven and cook the goose for 2-2.5 hours at 170 degrees Celsius (hot air). Baste the goose again and again with the drippings, lightly prick the legs in the skin and gently re-salt the goose after baste. For a crispy skin, repeat dousing the goose with drippings at least 4 times.
  • When is the goose ready? Prick the breast with a thin meat fork, if light meat juice comes out without reddening, the goose is ready to be removed. Now remove the roast poultry from the oven and let it cool down.
  • Remove the roast goose, first cut the legs along the rump and fold them down slightly. Then remove the breasts: Cut along the breastbone and loosen the meat from the bone with a spoon. Then grab one leg at the top of each end and cut off the leg starting from the wing base along the rump through the joint. Finally, remove the wings and detach the remaining meat from the rump and place on a fresh baking tray with the skin facing upwards.
Sauce for roast goose
  • Put the stuffing from the goose, the goose bones and the drippings from the roasting tin into a pot.
  • Cover the cold gravy stock with cold veal stock and broth and bring to the boil slowly. Allow the sauce to simmer gently for 3-4 hours.
  • As an intermediate step, you could strain the sauce through a fine sieve after 4 hours and let it cool, then remove a large part of the goose fat from the cooled sauce. I usually use the fat to make goose fat. The sauce is then a little more digestible. Alternatively, you can also carefully remove the fat from the surface of the hot, no longer boiling sauce with a ladle. Both steps are called degreasing, or "deglazing" in cooks' jargon.
  • You can simply thicken the sauce with finely grated potato or cornflour mixed with cold water. Bring the sauce to the boil, slowly add the grated potato or cornflour and water and thicken as desired.
Serve
  • Season the removed goose breasts and legs again with salt and heat on the grill, middle shelf or grill/hot air setting for 15 minutes until crispy. Prepare the garnishes and arrange the goose pieces with the sauce and garnishes on hot plates. Alternatively, serve on a platter. Enjoy your meal!
Video
Notes
The Christmas roast goose I have dedicated an extra post to a recipe with dumplings and red cabbage. 

3.Calories (kcal) and nutritional values

Nutrition Facts
Roast Goose
Amount Per Serving
Calories 1848 Calories from Fat 1224
% Daily Value*
Fat 136g209%
Saturated Fat 55g344%
Polyunsaturated Fat 13g
Monounsaturated Fat 55g
Cholesterol 528mg176%
Sodium 4100mg178%
Potassium 2199mg63%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 12g13%
Protein 117g234%
* Percent Daily Values are based on a 2000 calorie diet.

4. Side dishes with roast goose

Roast poultry goes well with a wide variety of side dishes. Here is a good selection…

5. Further suitable recommendations

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!