She Strengthens

Reviving a Holiday Classic: Roasted Goose with a Twist

Why Goose Should Be the Star of Your Holiday Table

For many, turkey is the go-to centerpiece for holiday gatherings. However, there’s a more flavorful and indulgent alternative that’s been overshadowed: roasted goose. With its rich, dark meat and crispy skin, goose is the perfect candidate to take center stage at your next festive feast.

Getting Started: Preparing Your Goose

To ensure a successful roast, it’s essential to plan ahead. Order a fresh goose from a specialty butcher or online, and make sure it’s thawed and ready to go. If your goose weighs over 9 pounds, be prepared for a longer cooking time.

Essential Tools and Ingredients

Before you begin, gather the following:

• A metal or wooden 10- to 12-inch skewer
• A 24-inch piece of butcher’s twine
• Kosher salt
• Freshly ground black pepper
• Unbaked Prune and Apple Stuffing with Sausage
• Madeira or ruby port
• Low-sodium chicken broth
• Unsalted butter

The Night Before: Preparing the Goose

Remove the contents from the goose’s cavity, discarding the giblets and reserving the neck. Trim excess skin around the neck, and cut the wings at the joint. Rub the goose all over with kosher salt, then refrigerate overnight along with the flats, wing tips, and neck.

Roasting Day: Bringing it All Together

The next day, remove the goose from the refrigerator and let it sit at room temperature for 30 minutes to an hour. Preheat your oven to 425°F and arrange a rack in the middle. Pat the goose dry, season with salt and pepper, and fill the cavity with 5 cups of stuffing. Close the cavity with a skewer and tie the legs together with twine.

Roasting and Resting

Place the goose breast-side down on a rack in a large roasting pan, adding the neck and wing pieces. Roast for 30 minutes, then flip the goose and baste with the rendered fat. Reduce the oven temperature to 350°F and continue roasting until the thickest part of the thigh reaches 165°F. Let the goose rest for at least 30 minutes before carving.

Savory Sauce and Golden Brown Stuffing

While the goose is resting, bake the remaining stuffing until golden brown. Remove the rack from the roasting pan and transfer the fat to a bowl. Place the pan over medium-high heat, adding Madeira or port and scraping up the browned bits. Simmer until the sauce has reduced by a third, then strain and whisk in butter. Serve the goose with the savory sauce and crispy stuffing.

With its rich flavors and indulgent texture, roasted goose is sure to become the new star of your holiday table. So why not give it a try this year? Your guests will thank you!