Roast Goose

Roast Goose is a traditional meal to serve for the German advent season. Here is a step by step guide to cooking a goose with pictures.

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One 8-12 lb Goose
Salt and Pepper

Fresh Herbs or 3 tablespoons poultry seasoning
Carrots 6 medium
Celery, 1 full stalk
2 large or 4 medium
4 medium apples

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Turn the oven to preheat about 425° and then turn lower once the goose is in for about 30 minutes.

1. Put about 2 quarts of water on to boil in a pot.

Remove the neck and anything that is inside the goose and salt and pepper inside and out , let it rest while you
chop the vegetables.

Cut 2 carrots, 3 stalks of celery and 1 large or 2 medium onions and put in the bottom of your roasting pan


Chop the rest of the vegetables and the apples into a medium dice and place in a bowl.

Set the goose onto the vegetables.


Fresh herbs are my choice. Here I have Rosemary, Marjoram and Thyme. You can use dried Poultry sesoning or other herbs if you want.

Take the leaves off the stems and and chop. Peel them off with a motion similar to petting a cat's hair backwards.

Mix the chopped herbs with the fresh chopped vegetables and apples.



Stuff the vegetables inside the goose.

Make a little 1 inch slit in the skin on the breast by the wing
to allow the melted fat to drain during cooking

Cut another slit in the thigh by the legs.

Pour the boiling water over the goose until there is about an inch to 2 inches in the pan.

Add a bit more salt and pepper, pull the skin over the opening to cover the dressing, tie the legs up with some strong thread or string.

Roast the Goose for 2 1/2 to 3 hours till about about 180 to 190 degrees.
If you want a crispier skin turn the heat up to 450 degrees for 10 minutes just make sure there is water in the
bottom of the pan or else you could catch the fat on fire.


Take out the Goose , place on a platter and slice like a turkey. The meat is all dark meat,

My suggestion is to serve the goose with Rotkohl, and dumplings or Spaetzle



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Last updated December 23, 2011