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Holidays & Special Occasions

Christmas Roast Goose

The Quirky Foodster Team

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Ingredients

  • 1 whole goose (approx. 4.5-5 kg / 10-11 lb)
  • 2 apples, quartered
  • 1 onion, quartered
  • 4 sprigs fresh thyme
  • 2 sprigs fresh marjoram
  • Salt and black pepper, to taste
  • 250 ml (1 cup) water or stock, for the roasting pan
  • 2 tbsp flour (for gravy thickening)
  • Potato dumplings and braised red cabbage, to serve

Method

  1. Preheat the oven to 160°C (320°F). Pat the goose dry inside and out, and season generously with salt and pepper, inside and out.
  2. Stuff the cavity with the quartered apples, onion, thyme and marjoram, then truss the legs together with kitchen twine.
  3. Prick the skin all over (especially around the thighs) to help render the fat, and place breast-side up in a roasting pan with the water or stock.
  4. Roast for approximately 3-3.5 hours (about 40 minutes per kg), basting every 30-40 minutes with the pan juices, until a meat thermometer in the thickest part of the thigh reads 82°C (180°F).
  5. For the final 20-30 minutes, increase the oven temperature to 200°C (400°F) to crisp the skin.
  6. Remove the goose and rest for 20 minutes before carving.
  7. Skim excess fat from the pan drippings, whisk in the flour, and simmer on the stovetop for 5-10 minutes to make a gravy, seasoning to taste.
  8. Carve and serve with the gravy, potato dumplings and braised red cabbage.

Introduction: The traditional centerpiece of German Christmas dinner, roast goose stuffed with apples, onions and herbs has been a festive standard for centuries, often served on Christmas Day alongside red cabbage and potato dumplings.

Cultural Background: The traditional centerpiece of German Christmas dinner, roast goose stuffed with apples, onions and herbs has been a festive standard for centuries, often served on Christmas Day alongside red cabbage and potato dumplings.

Tips: Pricking the skin thoroughly and roasting low and slow renders out the goose's naturally high fat content, resulting in crisp skin without dry meat.

Variations: Some regions stuff the goose with chestnuts and prunes instead of just apple and onion for extra richness.

Storage: Leftover meat keeps 3 days refrigerated; rendered goose fat can be strained and stored for months, prized for roasting potatoes.

Reheating: Reheat sliced meat covered with foil in a 160°C (320°F) oven for 15-20 minutes, adding a splash of stock to keep it moist.

Nutrition: Approx. 520 kcal, 38g protein, 36g fat, 6g carbohydrate per serving (meat only, before gravy).

FAQs:

Q: Why prick the goose skin?

A: Goose has a thick fat layer under the skin; pricking allows it to render out during roasting, giving crisp skin rather than a greasy result.

Q: What can I do with the leftover fat?

A: Strained goose fat is prized in German kitchens for roasting potatoes and vegetables, and keeps well refrigerated for months.

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