Roast Goose with Apple Stuffing

Ingredients

Equipment Needed

• •Large roasting pan (at least 16 inches)
• •V-rack for roasting
• •Instant-read thermometer
• •Kitchen twine
• •Metal skewer or sharp paring knife for pricking
• •Heatproof bowl for collecting fat
• •Fine-mesh sieve

Instructions

1. 1

   Prepare the goose

   Remove the goose from refrigeration and pull out any giblets or neck from the cavity. Check both ends. Trim any excess fat from the cavity opening and neck area. This fat can be rendered separately for cooking potatoes. Pat the entire bird dry inside and out with paper towels. The skin must be completely dry.

2. 2

   Prick the skin

   Using a sharp paring knife or metal skewer, prick the skin all over the breast, thighs, and back. Angle your tool at 45 degrees so you pierce through the fat layer but not into the meat itself. You want dozens of tiny holes. This allows the fat to escape during roasting, transforming the skin from flabby to crisp. Be thorough. Be patient.

   Hold the skin taut with one hand while pricking with the other. You'll feel the resistance change when you hit the meat layer. Stop before that.
3. 3

   Season generously

   Combine the salt and pepper. Rub this mixture over every inch of the goose, inside and out. Work it into the pricked skin. Season the cavity well. Let the bird sit at room temperature for one hour while you prepare the stuffing and preheat your oven to 325°F.

4. 4

   Stuff the cavity

   Toss the quartered apples with the onion quarters, sage leaves, thyme sprigs, and smashed garlic. Pack this mixture loosely into the goose cavity. Don't compress it. The steam needs room to circulate. Tuck the wing tips behind the back and tie the legs together with kitchen twine if they seem loose.

5. 5

   Position for first roast

   Set a V-rack inside a large roasting pan. Place the goose breast-side down on the rack. This protects the breast meat during the initial rendering phase while the fattier thighs face the heat source. Pour one cup of water into the bottom of the roasting pan to catch drippings and prevent smoking.

6. 6

   Begin roasting

   Roast the goose breast-down for 1 hour and 30 minutes. Every 30 minutes, open the oven and carefully drain the accumulated fat from the pan into a heatproof bowl. This fat is liquid gold. You'll use it for the gravy and save the rest for the best roasted potatoes of your life.

7. 7

   Flip the bird

   Remove the pan from the oven. Using clean kitchen towels or silicone oven mitts, carefully flip the goose breast-side up. The skin should already be golden where it faced the rack. Prick any pale areas of skin again. Return to the oven.

   Two people make this easier. One holds the pan steady while the other flips the bird. Work quickly but carefully. Hot fat spatters.
8. 8

   Continue roasting

   Roast breast-side up for another 1 hour and 30 minutes, continuing to drain fat every 30 minutes. Increase the oven temperature to 400°F for the final 30 minutes to crisp the skin. The goose is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F and the juices run clear when pierced.

9. 9

   Rest the goose

   Transfer the goose to a carving board and tent loosely with foil. Let it rest for 30 minutes. This is not optional. The juices need time to redistribute through the meat. A goose carved immediately will bleed out onto your board, leaving the meat dry. Use this time to make the gravy.

10. 10

    Build the gravy

    Pour off all but 2 tablespoons of fat from the roasting pan, leaving any browned bits behind. Set the pan over medium heat across two burners. Add the flour and whisk constantly for 2 minutes until golden and fragrant. This is your roux. Pour in the white wine and scrape up every fond particle from the bottom. Add the chicken stock gradually, whisking to prevent lumps.

11. 11

    Finish the gravy

    Simmer the gravy for 10 minutes until it coats a spoon. Taste and adjust seasoning. Strain through a fine-mesh sieve into a warm gravy boat, pressing on any solids. Whisk in the cold butter for glossiness and body. Keep warm.

12. 12

    Carve and serve

    Remove the apple stuffing to a serving bowl. Carve the goose as you would a turkey: remove the legs at the joint, separate thigh from drumstick, slice the breast meat against the grain. Arrange on a warm platter. Serve immediately with the roasted apples, gravy, and your favorite accompaniments.

Chef Tips

• •Order your goose from a butcher or specialty grocer at least two weeks before Christmas. Fresh geese sell out quickly. Frozen birds work well but require three days of refrigerator thawing.
• •Save every drop of rendered goose fat. Strained and refrigerated in a glass jar, it keeps for three months. Frozen, it lasts a year. There is no better medium for roasting potatoes or frying eggs.
• •A whole goose feeds fewer people than you'd expect from its size. That impressive bird contains a small frame with a thick fat layer. Plan on one pound of raw goose per person.
• •Red cabbage braised with apples and vinegar is the traditional German accompaniment. Roasted root vegetables, mashed potatoes, or buttered spaetzle all honor the bird properly.
• •Pair with a German Spätburgunder (Pinot Noir) or a rich Alsatian Riesling. The wine should have enough body to stand up to the dark meat without overwhelming the apple stuffing.
• •The neck and giblets make excellent stock. Simmer them with onion, carrot, and celery while the goose roasts. Use this stock instead of chicken stock for even richer gravy.

Advance Preparation

• •The goose can be seasoned and left uncovered in the refrigerator for up to 24 hours before roasting. This air-drying step produces even crispier skin.
• •Prick the skin and prepare the apple stuffing mixture the night before. Store the apples tossed with a little lemon juice to prevent browning.
• •Gravy can be made up to 2 days ahead using goose or chicken stock. Reheat gently and whisk in fresh butter before serving.
• •Roast the goose in the morning for an evening meal. It holds well at room temperature for up to 1 hour after resting, then can be quickly crisped under a hot broiler before carving.
• •Leftover goose meat makes exceptional hash, rillettes, or soup. Store carved meat in the rendered fat for up to 5 days refrigerated.

Frequently Asked Questions

Nutrition Information

1 serving (about 480g)