| Level: | Intermediate |
| Total: | 16 hr 35 min |
| Prep: | 1 hr 20 min |
| Inactive: | 8 hr |
| Cook: | 7 hr 15 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 16 hr 35 min |
| Prep: | 1 hr 20 min |
| Inactive: | 8 hr |
| Cook: | 7 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 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
- 1/3 cup corn syrup
- 1/3 cup cane syrup
- 1/3 cup melted butter
- 1/4 cup light brown sugar
- 2 tablespoons brandy
- 3 cups whole chestnuts, roasted and peeled
- One 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
- 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
Instructions
- 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.
- Mix all ingredients together in a small bowl.
- 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.
- 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.
Reviews
Made those recipe last Christmas and plan to do it again this year! I substituted the cane syrup with additional corn syrup and it worked fine. The chestnuts took a long time, and peeling was a pain. Worth it though. Consider protecting your fingers if possible as mine were cut up.
It was great. A huge hit and the family can’t wait to have it again!
I made this recipe for Christmas dinner a couple of years ago, minus the stuffing. I had never made goose before and no one at the dinner had ever eaten it before. Everyone loved it.
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.
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
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.
Great goose receipe to have. Love it!
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!
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.
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.
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.