How to Roast a Goose


Goose is all dark meat, but it doesn't taste gamy. Serves 8.

Things You'll Need

  • Stuffings
  • Carving Boards
  • Carving Knives
  • Paring Knives
  • Roasting Pans
  • Roasting Racks
  • Stockpots
  • Needle-nose Pliers
  • 1 10 to 12 lb. geese
  • Remove the neck and giblets from the goose. Reserve for gravy, if desired.

  • Snip off the tips of the wings. Reserve for gravy, if desired.

  • Remove any lumps of fat from around the body and neck cavities.

  • Remove any quills in the skin with needle-nose pliers, if necessary.

  • Pull up the skin on the neck end and locate the wishbone.

  • Scrape the wishbone with a paring knife until the bone is exposed. Cut the bone free and remove.

  • Prick the skin all over with a sharp skewer, holding the skewer parallel to the bird so that you are only piercing skin, not the goose meat.

  • Bring a large pot of water to a boil.

  • Submerge the neck end of the goose in boiling water for 1 minute. Half of the goose body should be submerged.

  • Turn the goose over and submerge the tail end in boiling water for 1 minute. Half of the goose body should be submerged.

  • Drain goose and pat dry inside and out.

  • Place the goose breast side up on a rack in a roasting pan.

  • Refrigerate goose, uncovered, for 24 to 48 hours so that the skin dries.

  • Preheat oven to 325 degrees F and place a rack in the center of the oven.

  • Prepare your favorite stuffing.

  • Loosely pack the body and neck cavity of the goose with stuffing and close the vents with skewers.

  • Put the goose breast side down on the rack in the roasting pan and cook 1 1/2 hours.

  • Remove the goose from the oven and pour out most of the fat that has collected in the pan. Try not to discard any browned bits or juices.

  • Flip the goose over, breast side up, and return to oven. Roast 1 1/4 to 1 1/2 hours more, or until the drumsticks are soft when pressed and the skin around the breast has puffed up.

  • Remove the goose from the oven, place on a cutting board and let stand 30 minutes.

  • Remove the stuffing from the bird.

  • Carve the meat. Serve.

Tips & Warnings

  • The goose is scalded (submerged in boiling water) and then dried (in refrigerator) so that the fat will squeeze out of the goose's body during roasting.

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