Description
This Classic Roast Christmas Goose with Gravy recipe is a festive and flavorful centerpiece perfect for holiday celebrations. Roasting a goose results in crispy skin and tender, juicy meat, complemented by a rich homemade gravy made from the pan drippings and red wine.
Ingredients
Scale
Goose
- 1 8-10 lb Goose
- 1 Tbsp Kosher salt
- 2 teaspoons Cooking oil
Gravy
- 3 cups Water
- 1/2 cup Dry red wine
- 2 Tablespoons Cornstarch (mixed with 2 Tablespoons water)
Stuffing
- Stuffing (See note)
Instructions
- Prepare the Goose: Remove any excess fat from the cavity and neck area of the goose. Rinse the goose inside and out under cold water and pat dry with paper towels. Season the goose generously with kosher salt, rubbing it all over the skin and inside the cavity.
- Stuff the Goose: If using stuffing, loosely fill the goose cavity with your preferred stuffing mixture. Do not overfill, allowing heat to circulate inside the bird.
- Score the Skin: Using a sharp knife, gently score the skin of the goose in a diamond pattern without cutting into the meat. This helps the fat render out and creates crispy skin.
- Preheat Oven and Oil the Goose: Preheat your oven to 325°F (163°C). Rub the cooking oil evenly over the skin of the goose to promote browning.
- Roast the Goose: Place the goose breast side up on a rack in a roasting pan. Roast in the preheated oven for approximately 2 hours and 30 minutes (150 minutes), or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with the rendered fat. If the skin is browning too quickly, tent loosely with foil.
- Rest the Goose: Remove the goose from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Prepare the Gravy: Skim excess fat from the roasting pan, leaving the rich browned bits. Place the pan on the stovetop over medium heat. Add the water and dry red wine to the pan drippings and bring to a simmer, scraping up any browned bits. Stir in the cornstarch slurry (cornstarch mixed with water) and cook, stirring constantly, until the gravy thickens to desired consistency.
- Serve: Carve the goose and serve with the homemade gravy on the side. Pair with traditional holiday sides as preferred.
Notes
- A perfectly roasted goose makes a statement for Christmas, holidays or other special occasions.
- Be sure to score the skin to render out fat and achieve crispiness.
- Allow resting time after roasting to keep the meat juicy.
- Use the rendered goose fat for roasting vegetables for a rich flavor boost.
- Adjust seasoning in the gravy to taste and add herbs like thyme or rosemary if desired.
Nutrition
- Serving Size: 5 oz
- Calories: 600 kcal
- Sugar: 0 g
- Sodium: 578 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.01 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 250 mg
