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Roasted Goose: Discover the Perfect Cooking Secrets!

Roasted Goose

A guide to preparing a perfectly roasted goose with essential cooking secrets.

Ingredients

Scale
  • 1 whole goose (about 10-12 pounds)
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 apples, quartered
  • 1 onion, quartered
  • Fresh herbs (such as thyme and rosemary)
  • 2 cups of chicken or vegetable broth

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Clean the goose and pat it dry with paper towels.
  3. Season the inside and outside of the goose with salt and pepper.
  4. Stuff the cavity with quartered apples, onion, and fresh herbs.
  5. Place the goose on a roasting rack in a roasting pan.
  6. Pour the broth into the bottom of the pan.
  7. Roast the goose for about 2 to 2.5 hours, basting every 30 minutes.
  8. Check the internal temperature; it should reach 165°F (74°C).
  9. Let the goose rest for 20 minutes before carving.

Notes

  • For extra crispy skin, score the skin of the goose before roasting.
  • Save the drippings for making gravy.
  • Adjust cooking time based on the size of the goose.