Roast Goose with gravy is a lovely alternative to the normal roast turkey and chicken. It has a succulent flesh that carries string flavours such a s Port Gravy. This is excellent for holiday get togethers like Christmas, Easter and Thanks Giving. The juices make a superb base for a gravy which is hard to beat. I have cooked a goose as a main dish with a baked ham for a range of flavours.

Roast Goose with Gravy

A change to the usual roast turkey or chicken

4.70 from 75 votes

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Course: Main Dish

Cuisine: British

Keyword: Goose, Roast, Vegetables

Prep Time: 25

Cook Time: 3

Total Time: 3 25

Servings: People

Calories: 2771kcal

Ingredients

1 large goose
3 large onions white
2 stalks celery
2 large carrots
salt to taste
ground black pepper to taste

Instructions

Preheat your oven to 220 C / Gas mark 7
Rinse the goose inside and out and dry with paper towel.
1 large goose
Using a thin knife or skewer, pierce the goose skin over the entire body and season with salt and pepper.
salt, ground black pepper
Cut the onion into quarters and all the celery, and put inside the cavity of the goose. Using cooking string, loosely tie the legs together.
3 large onions, 2 stalks celery
Place the goose into a high sided roasting tin breast side up.
Cut the other onions and carrots into large chunks and place into the roasting pan with any giblets that may have come with the goose.
2 large carrots
Place the roasting tin on the middle shelf of the oven for the first 30 minutes.
Boil the kettle.
After 30 minutes, reduce the oven temperature to 160 C / Gas mark 3.
Continue roasting goose basting with the juices every 15 – 20 minutes. Skim off the fat each time.
Cook for a further 2 to 2 1/2 hours. A simple test is to pierce the thick part of the goose with a fork an if the juices run clear, its perfectly cooked.
When cooked, transfer to a heated plate to relax. Keep the goose warm and covered with aluminium foil until ready to carve.
Discard the vegetables, neck pieces and giblets from roasting tin. Spoon off fat from pan juices and reserve. Use whats left for a succulent gravy. Check out our Goose Port Gravy.

Nutrition

Roast Goose with Gravy