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Roast Goose

Prep time: 3 days, a frozen goose needs to be fully defrosted in a refrigerator for 48 hours before anything can be done. Once seasoned the bird needs to go back into the refrigerator for 24 hours before cooking.

Cook time: 3+ hours


For the bird:

  • 1- 9 Pound Goose

  • 1 white onion, roughly chopped

  • 1 apple, roughly chopped

  • 2 tablespoons fresh thyme, chopped

  • 2 tablespoons fresh sage, chopped

  • kosher salt, about 2 tablespoons

  • freshly ground black pepper, about 1 tablespoon

For the glaze:

  • 1 tablespoon honey

  • 1/2 cup fresh orange juice

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon cayenne pepper


  1. Day before preparation: Remove the neck, heart, liver and giblets from the cavity from the defrosted bird then using a sharp knife cut away the wing tips. All of these parts can be used to make goose stock or for a stuffing.

  2. Using paper towels, dry the interior and exterior of the goose. Rub some of the salt and black pepper into the cavity of the goose, and tie its legs together using butcher's string. Sprinkle the remaining salt and pepper on the outside before placing the goose onto a stainless rack and refrigerate uncovered for 24 hours.

  3. Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325F with the oven rack in the lower 2/3 position. Take a sharp knife and gently pierce the skin at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.

  4. Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.

  5. After and hour, take the goose out of the oven and lower the temperature to 275F. Carefully lift the goose and rack out of the roasting pan and drain the fat into a metal bowl. Return the rack and goose to the roasting pan, place it back into the oven and baste with the glaze every 20 minutes for the next 2 hours, or until a meat thermometer registers at 160F at the center of the breast.

  6. Remove the goose to a carving board and loosely cover it with tinfoil, allow it to rest for 45 minutes before carving.

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