Roast Goose with Gravy

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

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: British

Keyword: Goose, Roast, Vegetables

Prep Time: 25 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 25 minutes minutes

Servings: 6 People

Calories: 2771kcal

Cook ModePrevent your screen from going dark

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

Calories: 2771kcal | Carbohydrates: 10g | Protein: 121g | Fat: 254g | Saturated Fat: 74g | Cholesterol: 605mg | Sodium: 552mg | Potassium: 2602mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4825IU | Vitamin C: 39mg | Calcium: 121mg | Iron: 19mg