Roasted Christmas Goose

Total Time:
16 hr 35 min
Prep:
1 hr 20 min
Inactive:
8 hr
Cook:
7 hr 15 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1 (14 to 16-pound) goose
  • 1/4 cup sea salt
  • 1 lemon, halved
  • 1 apple, cut into chunks
  • 1 potato, cut into chunks
  • 1 orange, sliced
  • 1 cup chopped celery
  • Basting syrup, recipe follows
  • Stuffing, recipe follows
  • Cumberland Sauce, recipe follows
  • Basting Syrup:
  • 1/3 cup corn syrup
  • 1/3 cup cane syrup
  • 1/3 cup melted butter
  • 1/4 cup light brown sugar
  • 2 tablespoons brandy
  • Stuffing:
  • 3 cups whole chestnuts, roasted and peeled
  • 1 (14-ounce) bag stuffing mix
  • 1 cup raisins
  • 1/2 cup chopped celery
  • 1/4 cup diced apple
  • 1/4 cup diced onion
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups chicken stock
  • 3/4 cup melted butter
  • 1/4 cup heavy cream
  • Cumberland Sauce:
  • 1 1/2 cups beef stock
  • 3/4 cup port wine
  • 3/4 cup red wine vinegar
  • 3 shallots, peeled and chopped
  • 1 tablespoon crushed black peppercorns
  • 3 oranges, juiced
Directions

Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.

Preheat oven to 450 degrees F.

Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.

Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.

Carve goose and serve with stuffing and Cumberland sauce.

Basting Syrup:

Mix all ingredients together in a small bowl.

Stuffing:

Preheat oven to 350 degrees F.

Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.

Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.

Cumberland Sauce:

In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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4.6 8
THE RECIPE FOR THE ROAST GOOSE WAS GREAT.JUST REMEMBER TO PLACE A DEEP PAN WITH2-3 INCHES OF WATER UNDERNEATH THE RAOSTING GOOSE TO CATCH THE DRIPPINGS AND FAT OR ELSE THE WHOLE PLACE SMAELL VERY BAD. LATER FREEZE THE LIQUID AND REMOVE THE FAT FOR LATER USE. item not reviewed by moderator and published
This recipe is great. I recommend taking the breast off at 120F, set aside, finish the rest until thigh is 175-180F. Then finishing the breast in a pan skin side down to medium rare. Shame on those overcooking a goose. Use a thermometer! Read more at: http://www.foodnetwork.com/recipes/roasted-christmas-goose-recipe.html?soc=sharinggplus#sni-reviews&oc=linkback item not reviewed by moderator and published
We used this recipe for a 10 lb goose this last Christmas Day dinner (2013). Made the Cumberland Sauce the night before, which made it even better and was very flavorful. Couldn't find cane syrup for the basting syrup, so just used double the amount of light corn syrup, which worked perfectly fine. Also used just low sodium chicken broth instead of stock for the stuffing which also worked out fine. Cooked the 10 lb goose for 3 1/2 hours, but next time I think I would cut it down by 15 mins. Loved all that was included with this and is high on our list as one of the best Christmas Day dinners in a long long time. Amazing. item not reviewed by moderator and published
Great goose receipe to have. Love it! item not reviewed by moderator and published
This will be the 4th year in a row now that I've used this recipe for our annual "New Year" goose dinner. When I first discovered the recipe, I had never cooked a goose before. I found this recipe to be easy to follow and delicious! It is always a big hit, even from those not-really goose eaters. This recipe has really helped us to create a new and fun tradition in our family and every January, I look forward to hearing my husband brag about my cooking! item not reviewed by moderator and published
Made it with a 12 lb goose, doubled the basting syrup and used it all. I cooked it 6 hours and it was too long. Some parts were dry other parts moist. The stuffing was good, i used 14 oz of french bread toasted instead of stuffing mix. I forgot the port sauce in the fridge, but it smelled so good when i was cooking it! Will try it with the left overs tomorrow. item not reviewed by moderator and published
I didn't use the sauce that was to be served with it. The basting sauce and fruit and veggie stuffing really made the goose very tender, juicy and tasty. I wouldn't change a thing. My husband raved over the stuffing. Although peeling those chestnuts were a real pain. item not reviewed by moderator and published
This was fab! If I were to do it again, I would cook it less time so it wasn't so dry and make more of the basting sause so it lasted through the whole cooking time. But it was a wonderful and nice dinner to serve. item not reviewed by moderator and published
Oh!! Also, the goose had browned really nicely during the first 2 hours, so I covered it loosely (tenting it) with tin foil the last 1 1/2 hours, which worked out nicely as well. item not reviewed by moderator and published
Your really only suppose to cook a goose 20-25 min per pound. If you try cooking a 12 lb goose again this year try only cooking it for around 4.5 - 5 hours and it should turn out a bit better. item not reviewed by moderator and published

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