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Roast Goose with Gravy

Roast Goose
Written by Gryphon

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

Roast Goose

A change to the usual roast turkey or chicken
4.73 from 41 votes
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Course: Main Dish
Cuisine: British
Keyword: Goose, Roast
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 6 People
Calories: 2771kcal



  • Preheat your oven to 220 C / Gas mark 7
  • Rinse the goose inside and out and dry with paper towel.
  • Using a thin knife or skewer, pierce the goose skin over the entire body and season with salt and 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.
  • 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.
  • 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.


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