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Christmas Goose

A delightful centerpiece that transforms any holiday gathering into a feast, offering tender meat and a flavorful, crackling skin.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 10 people
Course: Main Dish
Cuisine: Traditional
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole goose about 10-12 pounds
  • Salt to taste
  • Pepper to taste
  • 1 orange quartered
  • 1 onion quartered
  • Fresh thyme a handful
  • Fresh rosemary a handful
  • 2 cups chicken or vegetable broth
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar

Equipment

  • Roasting pan
  • Meat thermometer
  • Sharp knife
  • Cutting board
  • Kitchen twine

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Remove any giblets from the goose's cavity and pat the skin dry with paper towels.
  3. Rub salt and pepper all over the skin and inside the cavity.
  4. Place the quartered orange, onion, and fresh herbs inside the goose.
  5. Using kitchen twine, tie the legs together.
  6. Place the goose breast-side up in a roasting pan and pour the broth around it.
  7. Roast for about 2 hours, basting every 30 minutes with the pan juices.
  8. In the last 30 minutes, mix honey and balsamic vinegar and brush it over the goose.
  9. Let the goose rest for at least 20 minutes before carving.

Notes

Serve with classic stuffing, cranberry sauce, roasted root vegetables, mashed potatoes, and Brussels sprouts.