Have you ever prepared a roasted goose all by yourself?
I’ve been “allowed” to prepare our roasted goose at Christmas Eve for 7 years straight now, and since then I’ve always made it according to a recipe by Johann Lafer, which I’ve modified over the years. For example, he uses soy sauce and molasses, which I don’t use. Because even with a celebratory meal like a Christmas goose, I like to keep it as uncomplicated as possible.
What do you need for a roasted goose?
Obviously, you require a goose first. Since this is a feast and not an everyday meal, I would try not save money on the goose and order it from your trusted butcher.
Then you need the following ingredients:
- Apples and oranges for filling
- sprigs of thyme
- poultry stock
- Mugwort / alternatively sage
- Celery, carrot, red wine etc. for the sauce
How many kg of goose do you need per person?
There is a relatively simple calculation:
Goose parts such as leg and breast are sufficient for 4 people (that makes about 2 kg), while for larger families of 6 to 8 people a small goose of about 5 kg is definitely needed. It is best to prepare a goose of about 6 kg for 8-10 guests. And if you’re a big meat eater, I’d add 2 more goose legs to the oven halfway through cooking. And if there is still some meat left, you can prepare a goose Gröstel the next day. How? Easy,
Goose parts such as leg and breast are sufficient for 4 people (that makes about 2 kg), while for larger families of 6 to 8 people a small goose of about 5 kg is definitely needed. It is best to prepare a goose of about 6 kg for 8-10 guests. And if you’re a big meat eater, I’d add 2 more goose legs to the oven halfway through cooking. And if there is still some meat left, you can prepare a goose Gröstel the next day. How? Easy, simply fry the remaining meat with the remaining dumplings.
And how do I prepare the goose?
First, the roasted goose is washed with cold water and dried with kitchen paper. Usually there is still a small bag with the gutted innards in the goose. This can go. Then you should first separate the wings by cutting the skin & tendons and removing the bone by twisting. Or simply ask your butcher if he can do that for you. He’ll be happy to do that for you and can also chop the wings a little smaller for you.
But take the wings with you, you’ll need them for the sauce.
Then you have to remove the so-called flaming. That’s the goose fat on the butt.;-)
Then generously salt the goose inside and out and also some pepper, fill with the apple-orange-onion mixture. And then just wrap the legs of the goose with the kitchen twine and pull them together and tie them to the bone, this works best like an 8.
Then pour the chicken stock into a deep baking tray and place on the bottom shelf of the oven.
Place the soon-to-be roasted goose on a grid and place it one higher on the tray or the grid and roast the goose in the oven. To keep the meat from drying out, keep pouring the stock over the goose, roughly every 30- 45mins.
In the meantime, you can set the table festively (here I have a few tips for you) and prepare your side dishes. I have described what we always cook with it below.
But first the feared opponent, the cutting or carving of the roasted goose.
Carving the roasted goose
Carefully remove the roasted goose from the oven and place it on a large kitchen board. You’ll need a really sharp knife for this, so watch your fingers too.
First, go around the leg generously with a large carving knife so that you can release them more easily. Then use the knife to pierce down to the joint in order to then sever the joint capsule. Then you can easily trigger the legs completely. And place on a serving plate.
Then use the carving knife to cut through the skin on the quill of the breast (in the middle) and completely remove the breast to the left and right and cut the breast pieces into nice slices (tranches). Unfortunately, there isn’t that much meat left on the back of the goose.
But that’s it! Actually not that difficult 😉
Side dishes for the roasted goose:
To save time, we always prepare the red cabbage the day before. Firstly, it makes the work a lot easier and secondly, the red cabbage tastes even better once it has steeped. For the potato dumplings, we usually buy the ready-made dumpling dough, season it with a little salt, and they’re done. The bread dumplings we make while the goose is roasting in the oven.
Add to it a strong red wine like a Cabernet Sauvignon, and you are ready to go!
Much love and enjoy!
Oh yes, one more thing! If you prefer Frankfurters and a potato salad over a roasted goose for Christmas Eve, have a look here for my recipe for a Swabian potato salad, of course without mayonnaise.
The German classic for Christmasmoderate
- 40 minutes
- 5 hours
- 5 hours 40 minutes
|goose about 5kg
|Salt & Pepper
|sprigs of thyme
|Mugwort / alternatively sage
|stick of celery
|tsp juniper berries
|tbsp tomato paste
|of red wine
|sprigs of thyme
- kitchen twine
Steps of preparation
- Peel and coarsely dice the onion, wash and core the apples and also roughly dice them
- Wash the orange and cut into large pieces with the peel
- Put everything in a large bowl and mix with the mugwort and a teaspoon of salt
- Preheat the oven to 150 °C, fan
- Wash the goose inside and out and pat dry with kitchen paper
- Cut off the wings with a knife and save the wings for the sauce
- Remove the goose fat from the abdomen—save some for the sauce
- Generously salt the goose inside and out and fill with half of the apple/onion/orange mixture
- Wrap the legs of the goose several times with the kitchen twine and pull them together and tie them to the bone.
- Pour the chicken stock into a deep baking tray and place on the bottom shelf of the oven.
- Place the goose on a wire rack and place on the sheet pan.
- Cook the goose for about 4 hours at 130 °C and occasionally pour the stock over it
- Turn the oven up to 200 °C and then bake for another 30 minutes
- Meanwhile, for the sauce, wash and dice the celeriac, carrot and celery.
- Cut the wings in smaller pieces
- Melt the goose fat in a saucepan and sear the bones in it
- Add the vegetables and roast them.
- Add tomato paste and sauté for about 2 minutes
- Deglaze with the red wine and pour in the chicken stock
- Add the juniper berries and bay leaf and let it simmer for about 30 minutes over medium heat.
- Pour the sauce through a sieve into a saucepan and season with salt and pepper to taste
- Let it simmer for a moment, and in the meantime finish baking the goose.
- Carefully remove the goose from the oven after 30 minutes on high heat, then cut into pieces and serve with the sauce.
You might also be interested in these recipes
- Chicken fricassee in a béchamel sauce
- Bavarian Pork Roast with a crunchy crust!
- Chicken with white wine and cream sauce
How does the goose stay juicy?
Of course, the quality of the goose plays a major role. And then the filling of apples and oranges keep the goose juicy inside. As well as pouring the goose stock over the goose roughly every 30 – 45 Minutes, which also ensures moisture in the oven.
What is Mugwort?
Mugwort is a herb and makes the goose more digestible overall. And the orange and <strong>mugwort</strong> are an unbeatable flavour duo for refining roast duck and goose. The sweet fruitiness of the citrus fruit harmonizes wonderfully with the tart, bitter note of mugwort. And if you can't get (dried) mugwort, you can use sage as an alternative.