Roast Goose

Serves 6


  • 10 lb goose, fresh or frozen & thawed
  • sea salt
  • ground black pepper
  • 4 apples, diced
  • 3 carrots, peeled & diced
  • 2 medium yellow onions, diced
  • 3 celery stalks, washed & diced
  • 1 tbsp chopped fresh thyme leaves
  • 2 cups water

Pan Gravy

  • pan drippings with vegetables
  • 3 cloves garlic, minced
  • 1 cup port wine
  • 3 tbsp all-purpose flour
  • 1 cup chicken stock
  • kosher salt
  • ground black pepper
  • 2 thyme sprigs & leaves
  • 2 tbsp butter

Special Equipment

  • larding needle
  • butcher's twine
  • roasting pan with rack
  • instant read thermometer
  • fine-mesh strainer


Trim & Wash Goose

  1. Remove neck bone, excess fat and gizzards from the goose cavity and remove neck skin
  2. Wash inside and out under running water, pat dry and place uncovered in the refrigerator overnight to dry

Season, Stuff, Truss & Roast

  1. Preheat oven to 350º
  2. Sprinkle the goose cavity generously with salt and pepper
  3. Put apples, thyme leaves, and half of the onions, celery and carrots into the cavity, reserving the other half of the vegetables for the pan gravy
  4. Tie cavity closed with a larding needle and twine
  5. With a small sharp knife or larding needle, prick (score) the skin all over; be careful not to pierce the flesh, only the skin and fat. This will allow the fat to drain during the cooking process
  6. Place the goose, breast side up, on a rack in a large roasting pan; keep at least 1" off the bottom. Season outside with salt and pepper
  7. Add 2 cups of water to the roasting pan
  8. Roast at 350º for 3 - 3½ hours until an internal temperature of 165º - 175º
  9. During the last 45 minutes of cooking time, remove roasting pan from the over and carefully pour off the goose fat into a container (and save for other cooking uses if desired). Add the remaining celery, onions, carrots, thyme and garlic, continue roasting
  10. Remove goose from roasting pan and set aside to rest for 25 minutes

Make Pan Gravy

  1. Using a wooden spoon, stir the vegetables around the pan to free up any baked-on juices and add the wine
  2. Scrape the vegetables from the roasting pan into a saucepan over medium-high heat and cook until just about dry
  3. Stir in the flour and add chicken stock. Bring to a boil, and cook for 4-5 minutes, stirring and cooking until the sauce thickens enough to coat a spoon
  4. Strain the pan gravy and season to taste with kosher salt and freshly ground black pepper. Finish with 2 tbsp butter for a velvety texture. Pour into a gravy boat to bring to the table