Preparing Roast Goose – My Chef’s Recipe

Roast goose
Roast goose Recipe Image © Thomas Sixt.

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

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! 

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:

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 portions
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!

Roast Goose

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1848
Total Time 330 Min.

Clear guidance for the preparation of roast goose.

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Roast goose
Roast goose Recipe Image © Thomas Sixt.

Preparation Time

90 Min.

Cook Time

140 Min.

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

Instruction

Preparing and cooking roast goose

Goose prepared ready to cook
Goose on a roasting pan

Prepare 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.

Roast goose filling
Apple, onion, bacon or marjoram prepared as a filling for the roast goose.

Prepare filling

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.

Goose stuffed
Stuffing the goose photographed raw

Stuffing goose

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.

Roasted goose
Roasted goose with a section of the filling.

Roast goose

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.

Roast goose
Roast goose Recipe Image © Thomas Sixt.

Goose ready

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.

Roast goose triggered
Roasted roast goose on a baking sheet.

Carve goose

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

Goose bones in the pot
Goose bones and roast fat in the saucepan for goose sauce.

Prepare Sauce

Put the stuffing from the goose, the goose bones and the drippings from the roasting tin into a pot.

How to prepare a sauce for goose. Recipe with picture.
Preparation of the goose sauce.

Cook sauce

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.

Degraise the goose sauce
Sauce for Goose Recipe Image © Thomas Sixt

Finalize sauce

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.

Mix the cornstarch.
Mixing cornstarch to thicken.

Thicken Sauce

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

Roast goose triggered
Roasted roast goose on a baking sheet.

Finish goose

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

The Christmas roast goose I have dedicated an extra post to a recipe with dumplings and red cabbage.

3. Calories and Nutritional Values

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

Comments, Cooking Questions and Answers

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