Crispy Skin Goose Herb (Printable version)
A festive roast featuring crispy goose skin and a flavorful herb stuffing centerpiece.
# List of ingredients:
→ Goose
01 - 1 whole goose (8.8–11.0 lbs), giblets removed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon ground black pepper
04 - 1 orange, quartered
05 - 1 onion, quartered
→ Herb Stuffing
06 - 7 cups stale white bread, cut into cubes
07 - 1/4 cup unsalted butter, melted
08 - 1 medium onion, finely chopped
09 - 2 celery stalks, finely chopped
10 - 2 apples, peeled, cored, and diced
11 - 3 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh sage, chopped
13 - 1 tablespoon fresh thyme leaves
14 - 1 teaspoon dried marjoram
15 - 1 large egg, lightly beaten
16 - 1/2 cup chicken stock
17 - Salt and pepper, to taste
→ For Roasting
18 - 1 cup water
19 - Fresh herbs (thyme, rosemary), optional for garnish
# Directions:
01 - Set the oven temperature to 350°F.
02 - Pat the goose dry using paper towels. Trim excess fat from the neck and cavity. Season both the inside and outside with 2 teaspoons kosher salt and 1 teaspoon ground black pepper.
03 - Insert the quartered orange and onion into the goose cavity.
04 - In a large bowl, combine the bread cubes with melted butter. Add chopped onion, celery, apples, parsley, sage, thyme, and marjoram, mixing thoroughly. Stir in the beaten egg and chicken stock. Season with salt and pepper to taste.
05 - Loosely stuff the herb mixture into the goose cavity without overfilling. Any excess stuffing can be baked separately in a dish.
06 - Tie the legs together with kitchen twine and tuck the wings under the body.
07 - Place the goose breast-side up on a rack within a large roasting pan. Pour 1 cup of water into the pan.
08 - Roast for 2 hours 30 minutes, basting every 30 to 40 minutes with pan juices. After 1 hour, prick the skin with a fork carefully avoiding the meat to help render the fat and crisp the skin. If browning occurs too quickly, tent loosely with foil.
09 - Confirm the goose is cooked when a meat thermometer inserted into the thickest part of the thigh reads 165°F.
10 - Let the goose rest covered loosely for at least 20 minutes before carving. Serve alongside the herb stuffing and garnish with fresh herbs if desired.
# Expert Advice:
01 -
- The skin crisps up to a shattering bronze perfection that feels like a small kitchen victory
- The herb stuffing infuses the meat with incredible flavor from the inside out
- It's the kind of dish that makes people pause and actually taste what they're eating
02 -
- Save every bit of that rendered goose fat. It's liquid gold for roasting potatoes or vegetables. Store it in the refrigerator and you'll be reaching for it all winter.
- The thermometer is your best friend. Goose is different from chicken or turkey, and getting to 75°C ensures it's cooked through while remaining tender.
03 -
- The night before, calculate your timing backward from when you want to eat. This recipe is all about planning, and knowing your start time removes stress.
- Bring your goose to room temperature for about an hour before roasting. It cooks more evenly and the skin crisps better.
- Those pan drippings are pure flavor. Never throw them away. They become gravy, they enrich soups, they elevate simple vegetables.