Christmas Goose

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“Step by step goose recipe was originally printed in Bon Appetit (December 1983)”
4hrs 15mins

Ingredients Nutrition


  1. Remove neck and giblets from goose.
  2. Set aside.
  3. Trim extra fat from neck and tail.
  4. Rub inside and out with salt and pepper.
  5. Add 1 thyme sprig, 1 parsley sprig, 4 apple quarters, 4 onion quarters and 4 celery pieces to cavity.
  6. Repeat with remaining apples, onions, celery, thyme and parsley.
  7. Skewer cavity closed and lace tightly.
  8. Fold wings against back.
  9. Preheat oven to 500-degrees F.
  10. Set goose in pan breast side down.
  11. Prick skin well.
  12. Roast 30 minutes.
  13. Reduce oven temp to 400-degrees F.
  14. and continue roasting for 30 minutes.
  15. Turn goose over; prick again.
  16. Roast 1 hour.
  17. While goose is cooking, bring neck, giblets and 3 cups of water to simmer over medium low heat. Simmer 10 minutes. Remove liver and set aside. Reduce heat to low and continue cooking for 1 1/2 hours. Drain. Set giblets aside. Discard neck.
  18. Pour drippings from goose and set aside.
  19. Prick again.
  20. Pour 2 cups water in pan.
  21. Continue cooking for 1- 1/2 hours.
  22. Pour drippings from pan and set aside.
  23. Let goose stand 20-30 minutes.
  24. While goose is resting, chop liver and giblets.
  25. Skim 6 TB fat from drippings and heat in pan over low heat.
  26. Stir in 3 TB flour and cook for 3 minutes.
  27. Degrease drippings and add to broth.
  28. Add enough beef broth to equal 3 cups.
  29. Add to pan.
  30. Increase heat to med.
  31. high and cook until thick.
  32. Blend in chopped giblets and liver.
  33. Add salt and pepper to taste.
  34. Cook over low heat.
  35. Remove trusing thread and pins from goose.
  36. Throw away stuffing.

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