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:
- 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.Shopping tip from chef Thomas Sixt
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 🙂
2. Recipe roast goose
Your roast poultry will be a hit, I promise! Below you will find the exact quantities. Good luck!
- 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
- 200 ml vegetable broth
- 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
- 60 g cold butter
- 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.
- 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.
- 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!
3.Calories (kcal) 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…
Satiating side dishes: