Whole roasted goose

Based on 21 ratings
Kitchen Stories

Kitchen Stories

Editorial Team

Difficulty

Medium 👍
30
min.
Preparation
120
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
goose
2 sprigs marjoram
2 sprigs rosemary
2 sprigs thyme
onions (red)
apples
400 ml chicken broth
salt
pepper
olive oil
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • cooking spoon
  • kitchen twine
  • large casserole dish

Nutrition per serving

Cal
1392
Protein
122 g
Fat
99 g
Carb
5 g
  • Step 1/7

    Preheat oven to 160°C/325°F. For the filling, pick herb leaves and chop roughly. Slice onions and cut apples into cubes.
    • 2 sprigs marjoram
    • 2 sprigs rosemary
    • 2 sprigs thyme
    • red onions
    • apples
    • oven
    • cutting board
    • knife

    Preheat oven to 160°C/325°F. For the filling, pick herb leaves and chop roughly. Slice onions and cut apples into cubes.

  • Step 2/7

    With a sharp knife, trim skin around goose ankles to loosen skin and allow fat to render while cooking.
    • goose
    • knife

    With a sharp knife, trim skin around goose ankles to loosen skin and allow fat to render while cooking.

  • Step 3/7

    Season cavity with salt and pepper and stuff with picked herb leaves, diced onion, and apples.
    • salt
    • pepper
    • cooking spoon

    Season cavity with salt and pepper and stuff with picked herb leaves, diced onion, and apples.

  • Step 4/7

    Using kitchen twine, securely tie legs together.
    • kitchen twine

    Using kitchen twine, securely tie legs together.

  • Step 5/7

    Generously rub the goose with olive oil.
    • olive oil

    Generously rub the goose with olive oil.

  • Step 6/7

    Lightly season chicken broth with some salt.
    • 400 ml chicken broth
    • salt

    Lightly season chicken broth with some salt.

  • Step 7/7

    Place stuffed goose into a casserole dish and add a quarter of the chicken broth. Bake in a preheated oven at 160°C/325°F for approx. 2 - 2.5 hrs. In 3 - 4 editions, braise with remaining chicken broth. Raise heat to 200°C/400°F during the last 30 min. to brown mean. Before serving, allow to rest for approx. 10 min. Enjoy with red cabbage and potato dumplings.
    • large casserole dish

    Place stuffed goose into a casserole dish and add a quarter of the chicken broth. Bake in a preheated oven at 160°C/325°F for approx. 2 - 2.5 hrs. In 3 - 4 editions, braise with remaining chicken broth. Raise heat to 200°C/400°F during the last 30 min. to brown mean. Before serving, allow to rest for approx. 10 min. Enjoy with red cabbage and potato dumplings.