Holiday Goose

Holiday Goose


  • 9 pounds goose, plucked, scrubbed and drained
  • salt
  • ground black pepper
  • 1 yellow onion, peeled and thinly sliced
  • 1 Carrot, peeled and thinly sliced
  • 1 tsp sugar
  • 4 Tbsp rendered goose fat
  • 6 Tbsp all-purpose flour
  • 1 quart chicken broth
  • 3 cups dry vermouth
  • 1/2 cup port wine
  • 8 ounces jar gooseberry jam


Yield: 6 Servings. Preheat the oven to 500F. Season the cavity of the goose with salt and pepper. PAt the goose dry with paper towels, then set the bird, breast-side up, on a rack in a roasting pan with a tight-fitted lid. Brown the goose without the lid in the hot oven about 20 minutes. Turn it a time or two to make the color even. Now salt and pepper the bird, place it breast-side up on the rack and turn the oven down to 325F and let the bird continue to roast while you make the braising liquid. In a large skillet over medium high heat, heat goose fat from the roasting pan and brown together the goose neck, gizzard and heart that you've coarsely chopped, along with the sliced onions and carrots. Sprinkle the mixture with sugar and cook until the onions and carrots are caramelized. Stir in the flour and continue to cook while the flour browns. Add chicken stock and stir vigorously to make a thin sauce. Pour sauce into the roaster under the bird. Add wine. Cover the roast and let the good cook until done, about 2 1/2 hours. The goose is done when the drumsticks move slightly in their sockets and the juices run pale yellow instead of pink. Lift off goose fat and save for cooking or discard. Heat the jam in the microwave about 30 seconds so that it will pour, the brush the glaze all over the bird and replace in the oven, uncovered. Roast 10-15 minutes more, until the glaze sets. Remove to a serving platter and keep warm. Skim all the fat from the roaster and boil down the liquid until it is thick enough to coat a spoon. Correct seasonings with salt and pepper. Stir in the port and simmer a moment. Strain the sauce into a gravy boat. You'll have at least a quart of sauce. Serve the goose with mashed potatoes and rutabagas and steamed Brussels sprouts.

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