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–+ servings
Roasted Goose

Roasted Goose-great for Christmas

sabrina`s table
The German classic for Christmas
4.90 from 69 votes

Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.

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Prep Time 40 minutes
Cook Time 5 hours
Total Time 5 hours 40 minutes
Cuisine German
Servings 6 servings
Calories 560 kcal

Ingredients
  

  • 1 goose about 5kg
  • 3 onions
  • 3 apples
  • 1 orange
  • Salt & Pepper
  • 4 sprigs of thyme
  • 400 ml chicken stock
  • Mugwort / alternatively sage
  • 150 g celeriac
  • 1 carrot
  • 1 stick of celery
  • 1 tsp juniper berries
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 200 ml of red wine
  • 400 ml chicken stock
  • 4 sprigs of thyme

Instructions
 

  • 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.

The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.

Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!

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