Description
This Classic Roast Christmas Goose with Gravy is an impressive and flavorful centerpiece perfect for holiday celebrations. The rich, tender goose is seasoned simply with kosher salt and roasted to crispy perfection, complemented by a delicious homemade gravy made from the pan drippings, red wine, and a cornstarch mixture for thickening. Serve with your favorite stuffing and seasonal sides for a memorable festive meal.
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
- See note for preferred stuffing recipe or use your favorite stuffing
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for roasting the goose evenly to a perfect golden finish.
- Prepare the goose: Remove giblets and excess fat from the goose cavity. Pat the bird dry with paper towels to ensure crispy skin. Rub the entire goose inside and out with kosher salt, ensuring even seasoning.
- Stuff the goose: Fill the cavity with your preferred stuffing. Do not overfill to allow heat to circulate during roasting.
- Prepare for roasting: Lightly oil the roasting pan or place a rack inside the pan. Place the goose breast side up on the rack, allowing fat to drain as it roasts.
- Roasting: Roast the goose in the preheated oven for approximately 2.5 hours (150 minutes), or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. Baste occasionally with the rendered fat to enhance flavor and texture.
- Rest the meat: Remove the goose from the oven and tent it loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute for moist, tender meat.
- Make the gravy: While the goose rests, pour off excess fat from the roasting pan, reserving about 2 tablespoons. Place the pan on the stovetop over medium heat. Stir in the dry red wine and deglaze the pan, scraping up browned bits. Add water and bring to a simmer.
- Thicken the gravy: Slowly whisk in the cornstarch-water mixture, stirring constantly until the gravy thickens and becomes smooth. Adjust seasoning with salt if necessary.
- Serve: Carve the goose and serve with the homemade gravy and your preferred stuffing alongside seasonal vegetables or potatoes for a complete and festive meal.
Notes
- A perfectly roasted goose makes a statement for Christmas, holidays, or other special occasions.
- Be sure to render out excess fat during roasting for a crisp skin and a less greasy dish.
- Stuffing can be simple bread-based or your favorite recipe; just avoid overfilling the cavity.
- Resting the goose before carving is essential for juicy meat.
- Use the pan drippings to make a flavorful gravy that complements the rich goose meat.
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: 0 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 250 mg
