Super Crispy Roasted Goose Recipe - Allrecipes.com
Super Crispy Roasted Goose Recipe
  • READY IN 1+ days

Super Crispy Roasted Goose

Recipe by  

"Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.
  2. Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.
  5. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).
  6. Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.
  7. To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.
Kitchen-Friendly View
  • PREP 1 hr
  • COOK 3 hrs 30 mins
  • READY IN 1 day 5 hrs
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2004

I made this skipping the boiling water step. My goose was not crispy, but that is not the recipe's fault. I baked it 3 hours in total, it was a little dry (compare to what I have had before). I suggest people who try to cook goose for the first time should realize that a goose of same weight of a turkey would give less meat. I mean for my 11 goose, 3 lb was the grease-- I measured it! It is harder to carve than a turkey too. I served 10 people with this goose, and each person barely got 2 piece of meat. It was a good thing that was a pot luck, so there were other meats. I took the left over home and picked out the rest of meat and cooked a soup. The next day my family of 4 had a soup noodle with goose meat -- chinese style.

 
Most Helpful Critical Review
Dec 27, 2006

It might be that I just like duck better, the breast was flavorless & the only thing that my honey liked was the skin which was crispy. The stuffing and gravy were good but I'll pass on the goose next year.

 
Feb 26, 2006

I threw a dinner party for 12 last night and this recipe was the main entree. I have never made goose before, but this recipe turned out beautifully. It was very involved and time consuming, but the end result was well worth it. In short, this was delicious.

 
Mar 08, 2005

I've never had goose before- but it will definately be a regular dish on my table with this recipe! DEEEELICIOUS!!

 
Feb 01, 2007

I made this for the first time christmas 2005. It was a rather long and complicated process, although the out come was worth it. The only problem I had was that the wings and legs got a touch over cooked because I couldn't get them tucked under properly. Next time I would use kitchen twine to tie it up. We also were disappointed that there was not much meat. It served 3 adults and 4 children with a little left over. I had planned to take some to a dinner party the next afternoon, but I hardly had enough to fill a tupperware. My kids absolutley adored it (they love dark meat and crispy skin and they would really eat much else of their dinner) and have been asking ever since for me to make it again. If you like dark meat you should try this.

 
Jan 04, 2009

I didn't care for it, but everyone else liked it. I guess I'm just not a dark meat fan. Also, Goose really does not feed a lot of people--BE AWARE!

 
Dec 30, 2009

Pretty good, very moist. The stuffing was delicious! Gave a 4 because we think we may prefer duck better, but other then that, it was great.

 
Dec 25, 2011

Great Goose! My first time cooking one and it wasn't too difficult with good results. I would give 5 stars but for the cost of a goose i think I would rather just cook a turkey. Everyone at the party enjoyed the meal though.

 

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Nutrition

  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 37.6 g
  • 75%
  • Sodium
  • 451 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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