Chef John's Roast Christmas Goose recipe is a flavorful, crispy-skinned dish that's perfect for holiday gatherings or any special occasion. The goose is seasoned and roasted to perfection, resulting in tender, juicy meat and a beautifully crispy exterior. Chef John's recipe typically incorporates classic herbs, spices, and fruits, enhancing the rich, gamey flavor of the goose.
Here’s how to make Chef John's Roast Christmas Goose:
Ingredients:
- 1 whole goose (about 10-12 pounds)
- 1 tablespoon olive oil (or vegetable oil)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 medium oranges, quartered
- 2 medium apples, quartered
- 1 onion, quartered
- 1 head of garlic, halved horizontally
- 1 cup dry white wine (or chicken broth)
- 1/4 cup balsamic vinegar (optional, for glaze)
- 1/4 cup honey (optional, for glaze)
Instructions:
1. Prepare the Goose:
- Preheat your oven to 325°F (165°C).
- Remove any giblets and excess fat from the goose cavity, as well as any feathers.
- Pat the goose dry with paper towels to remove moisture. This helps in achieving a crispier skin when roasting.
- Prick the skin all over with a sharp knife or fork, being careful not to pierce the meat. This allows the fat to render out during roasting.
2. Season the Goose:
- Rub the entire goose with olive oil. Season generously with salt and freshly ground black pepper.
- Sprinkle the chopped rosemary and thyme all over the goose, both on the skin and inside the cavity.
- Stuff the cavity of the goose with the quartered oranges, apples, onion, and garlic. These fruits and vegetables will add flavor and moisture during roasting.
3. Roast the Goose:
- Place the goose on a rack in a roasting pan, breast side up. This ensures the goose cooks evenly and the fat drips away from the meat.
- Pour the dry white wine (or chicken broth) into the bottom of the roasting pan to create moisture and prevent burning.
- Roast the goose in the preheated oven for 2.5 to 3 hours, depending on the size of the bird. You’ll want the internal temperature of the thickest part of the thigh to reach about 180°F (82°C), and the skin should be golden brown and crispy. Occasionally baste the goose with the rendered fat or juices from the pan.
4. Optional Glaze (for extra flavor):
- While the goose is roasting, you can make a simple glaze by combining 1/4 cup of balsamic vinegar and 1/4 cup of honey in a small saucepan. Bring it to a simmer and cook for 5-7 minutes, or until it thickens slightly.
- About 30 minutes before the goose is done, brush the glaze over the goose to add sweetness and depth of flavor.
5. Rest the Goose:
- Once the goose is fully cooked, remove it from the oven and let it rest for 20-30 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.
6. Carve and Serve:
- Carve the goose by first removing the legs and wings, then slicing the breast meat. Serve the roast with the roasted fruits and vegetables from the cavity, which can be used as a side or garnish.
Tips:
- Goose Fat: Don’t throw away the rendered goose fat! It can be saved for future use, and it’s great for roasting potatoes or vegetables. Goose fat has a high smoke point and adds incredible flavor.
- Check for Crisp Skin: If the skin isn’t as crispy as you’d like, you can increase the oven temperature to 400°F (200°C) for the last 15-20 minutes of roasting.
- Serve with Sides: Roasted Brussels sprouts, mashed potatoes, or a winter salad all pair wonderfully with roast goose.
Chef John's Roast Christmas Goose is a perfect holiday centerpiece with rich flavors, crispy skin, and tender meat. With the aromatic stuffing and optional glaze, it’s a show-stopping dish that’s sure to impress your guests!