Whole roasted goose

Whole roasted goose

18 ratings

Matthaus, data analyst and enthusiastic cyclist


„When I think of Christmas, it tastes like crispy goose, juicy meat, and flavorful stuffing. It’s perfect in combination with aromatic red cabbage and potato dumplings.“

Difficulty

Medium 👍
30
min.
Preparation
120
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
1
goose
2 sprigs
marjoram
2 sprigs
rosemary
2 sprigs
thyme
2
onions (red)
2
apples
400 ml
chicken broth
salt
pepper
olive oil
Metric
Imperial
  • 1  goose
  • 2 sprigs marjoram
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2  onions (red)
  • 2  apples
  • 400 ml chicken broth
  • salt
  • pepper
  • olive oil

Utensils

  • kitchen twine
  • cooking spoon (optional)
  • oven
  • large casserole dish
  • cutting board
  • knife

Enjoy with

Bordeaux, 2010
Bordeaux is dry and has a slightly spicy aroma, making it a perfect companion for braised and roasted dishes. Bordeaux releases its ideal aroma at around 16 - 18°C (60 - 65°F).

Nutrition per serving

Cal
1392
Protein
122g
Fat
99g
Carb
5g

Step 1/7

Preheat oven to 160°C/325°F. For the filling, pick herb leaves and chop roughly. Slice onions and cut apples into cubes.
  • 2 sprigs marjoram
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 red onions
  • 2 apples
  • oven
  • cutting board
  • knife

Preheat oven to 160°C/325°F. For the filling, pick herb leaves and chop roughly. Slice onions and cut apples into cubes.

Step 2/7

With a sharp knife, trim skin around goose ankles to loosen skin and allow fat to render while cooking.
  • 1 goose
  • knife

With a sharp knife, trim skin around goose ankles to loosen skin and allow fat to render while cooking.

Step 3/7

Season cavity with salt and pepper and stuff with picked herb leaves, diced onion, and apples.
  • salt
  • pepper
  • cooking spoon

Season cavity with salt and pepper and stuff with picked herb leaves, diced onion, and apples.

Step 4/7

Using kitchen twine, securely tie legs together.
  • kitchen twine

Using kitchen twine, securely tie legs together.

Step 5/7

Generously rub the goose with olive oil.
  • olive oil

Generously rub the goose with olive oil.

Step 6/7

Lightly season chicken broth with some salt.
  • 400 ml chicken broth
  • salt

Lightly season chicken broth with some salt.

Step 7/7

Place stuffed goose into a casserole dish and add a quarter of the chicken broth. Bake in a preheated oven at 160°C/325°F for approx. 2 - 2.5 hrs. In 3 - 4 editions, braise with remaining chicken broth. Raise heat to 200°C/400°F during the last 30 min. to brown mean. Before serving, allow to rest for approx. 10 min. Enjoy with red cabbage and potato dumplings.
  • large casserole dish

Place stuffed goose into a casserole dish and add a quarter of the chicken broth. Bake in a preheated oven at 160°C/325°F for approx. 2 - 2.5 hrs. In 3 - 4 editions, braise with remaining chicken broth. Raise heat to 200°C/400°F during the last 30 min. to brown mean. Before serving, allow to rest for approx. 10 min. Enjoy with red cabbage and potato dumplings.