⏱ Ingredient preparation time: 30 m

⏱ Cooking time: 2 h

🔥 Calories: 1189 kkal

🥩 Proteins: 74,91 g

🥓 Fats: 44,18 g

🍞 Carbohydrates: 131,54 g

⭐ Rating: 4

Oven-roasted goose — a juicy and aromatic festive recipe

Calories: 1189
Proteins: 74,91
Fats: 44,18
Carbohydrates: 131,54

How to cook

Oven-roasted goose — a juicy and aromatic festive recipe

Name: Oven-roasted goose — how to cook a juicy and tender goose
Prep time: 30 min
Cook time: 2 h
Yield: 7 servings
Ingredients: Age of the bird3-4 months - the best option for roasting, the meat will be tender;; 6 months and older - better suited for stuffing.; Signs of a young gooseyellow and flexible legs;; the breastbone is soft, like that of a chicken.; Carcass weightOptimal weight is 2 to 4 kg;; a goose weighing 6-7 kg may not fit in the oven and will take up to 5 hours to cook.; 1 kg of goose meat ≈ 1 hour of baking, sometimes longer.

30 m
2 h
0~5°C
7 Dish.

How to roast a delicious goose in the oven: choosing the meat, marinade, secrets to juiciness and a crispy crust. A step-by-step recipe for your holiday table.

Roast goose is a dish that is equally appropriate for a festive table and a special family dinner. With the right choice of bird, simple preparation, and a few culinary tricks, the goose will turn out tender, juicy, and incredibly flavorful. This recipe contains proven tips on choosing meat, marinating, and baking goose in the oven — so that the result will truly impress your guests.

Ingredients

How to choose a goose

The taste of the finished dish directly depends on the quality and age of the bird.

When choosing a goose, pay attention to the following points:

Age of the bird
- 3–4 months — the best option for roasting, the meat will be tender;
- 6 months and older — better suited for stuffing.
Signs of a young goose
- yellow and flexible legs;
- the breastbone is soft, like that of a chicken.
Carcass weight
- Optimal weight is 2 to 4 kg;
- a goose weighing 6–7 kg may not fit in the oven and will take up to 5 hours to cook.

Rule for calculating time:

1 kg of goose meat ≈ 1 hour of baking, sometimes longer.

Preparation

Preparing the goose for roasting

If the goose is roasted whole, no additional cutting is required, but preparation is mandatory.

Before cooking, you need to:

carefully inspect the carcass, pluck if necessary (easier after scalding with boiling water);
cut off the outer wing joints;
remove the feet, if they have not been cut off earlier;
cut off excess fat from the neck, belly, and rump (especially in adult birds).

Marinating the goose

Marinade can radically change the taste and texture of goose meat.

Basic version:

salt — 1 teaspoon per 1 kg of goose weight;
Provencal herbs — to taste.

Rub the marinade into both the outside and inside of the carcass.

Further options:

wrap the goose in a bag and place it in the refrigerator;
marinate in a mixture of:
- white wine,
- apple juice or apple cider vinegar,
- cranberry juice or black chokeberry juice at
  a ratio of 2 tablespoons per 1 liter of water.

Baking without stuffing

Place the goose on a rack.
Place a heatproof container with water under the rack—the steam will protect the meat from drying out.
Bake according to the weight of the bird.

Baking stuffed goose

Marinate the goose without soaking it in liquid.
Stuff the carcass immediately before baking.

Popular stuffing:

sour apples, peeled and cored;
a little honey, if desired.

Coat the goose with a mixture of:
- olive oil;
- garlic, pressed through a press (don't be stingy).

Secrets of tenderness and juiciness

To make the goose especially tender, use one of the following methods:

bake in a sleeve (cut the sleeve 10 minutes before the end to create a crust);
marinate in sour cream with spices;
salt solution:
- 4–5 liters of water;
- 2 tablespoons of salt;
- marinate the goose for 5–6 hours or overnight;
soaking in milk (gives an unusual, piquant taste).

Serving

The goose is served:

hot;
whole, on a large platter;
cut and arranged in portions right at the table — this always makes an impression.

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