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Roast Christmas Goose with Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 6 servings
  • Category: Holiday Main Course
  • Method: Roasting
  • Cuisine: Traditional European

Description

This classic Roast Christmas Goose with Gravy recipe delivers a succulent, crispy-skinned goose perfect for a festive holiday meal. Seasoned with kosher salt and roasted to juicy perfection, this dish is enhanced by a rich, homemade red wine gravy that complements the hearty flavor of the bird. Ideal for gatherings, the recipe includes helpful tips on preparation, roasting, and carving to create an impressive centerpiece for your Christmas feast.

Ingredients

Scale

Goose

  • 1 whole goose, 8-10 lbs
  • 1 Tbsp kosher salt
  • 2 teaspoons cooking oil
  • Stuffing (see note)

Gravy

  • 3 cups water
  • 1/2 cup dry red wine
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C), ensuring it’s properly heated to roast the goose evenly.
  2. Prepare the Goose: Remove the giblets and excess fat from the cavity. Rinse the goose thoroughly under cold water and pat dry with paper towels. Prick the skin all over with a fork or sharp knife to help render fat during roasting.
  3. Season and Stuff: Rub the entire goose inside and out with kosher salt. Fill the cavity with your preferred stuffing, making sure not to overfill to allow for proper cooking.
  4. Roasting Setup: Place the goose breast-side up on a rack in a large roasting pan. Brush the skin with cooking oil to promote browning and create crispy skin.
  5. Roast the Goose: Roast in the preheated oven for about 2 hours and 30 minutes (150 minutes) or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Baste occasionally with pan drippings to keep the meat moist.
  6. Rest the Meat: Remove the goose from the oven and transfer it to a carving board. Cover loosely with foil and let rest for at least 20 minutes to allow juices to redistribute.
  7. Make the Gravy: Strain the pan drippings into a saucepan. Add 3 cups water and 1/2 cup dry red wine. Bring to a simmer over medium heat. Gradually whisk in the cornstarch slurry until the gravy thickens to desired consistency.
  8. Serve: Carve the goose and serve with the warm red wine gravy on the side.

Notes

  • Be sure to prick the goose skin to allow fat to render and achieve crispy skin.
  • Allow the goose to rest after roasting to keep it juicy and tender.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
  • The stuffing should not overfill the cavity to ensure even cooking.
  • The red wine gravy can be adjusted in thickness by adding more or less cornstarch slurry.

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Find it online: https://quickhomedishes.com/roast-christmas-goose-with-gravy-recipe/