Herb-Infused Roast Goose with Sweet Apples
Experience the enchantment of a traditional Russian holiday feast with this exquisite Herb-Infused Roast Goose with Sweet Apples. This recipe combines the richness of succulent goose with the sweetness of apples and aromatic herbs, creating a dish that is both festive and memorable. Beyond the holidays, this recipe invites you to create your own culinary traditions, emphasizing the joy of gathering and feasting with family or friends. While roasting a goose may sound intimidating, this guide will walk you through each step, ensuring a perfectly crisp skin and juicy meat. Serve it with your favorite sides and let the flavors shine during any special occasion or holiday celebration.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
goose
1 (12-14 lbs., thawed and cleaned)
salt
to taste (for seasoning)
black pepper
to taste (freshly ground for seasoning)
garlic
1 head (cut in half)
fresh thyme
1 bunch (whole sprigs)
fresh sage
1 bunch (whole sprigs)
onion
1 (quartered)
dried bay leaf
1 (whole)
water
2 cups (for the roasting pan)
shallots
4 large (halved)
red apple
1 (quartered)
green apple
1 (quartered)
Instructions
1
Begin by ensuring the goose is completely thawed. If it is frozen, defrost it in the refrigerator for 24-48 hours. Once thawed, take the goose out of the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 400°F (200°C).
2
Remove the neck and giblets from the goose cavity. Rinse the bird thoroughly under cold running water and pat it dry with paper towels. Trim any excess fat from the cavity's opening.
3
Using the tip of a sharp knife, gently prick the skin all over the surface of the goose, taking care not to pierce the flesh beneath. This will help render the fat during cooking.
4
Fold the neck flap under the body and secure it with a wooden toothpick. Generously season the cavity with salt and freshly ground black pepper.
5
Stuff the cavity with the halved garlic head, quartered apples, onion, halved shallots, fresh thyme, sage, and bay leaf. Tie the legs together securely with kitchen twine.
6
Rub the exterior of the goose with salt and pepper, and place the bird breast side up in a shallow roasting pan. Carefully pour 2 cups of water into the pan; this will help keep the drippings from burning.
7
Roast the goose in the preheated oven for about 1 hour, or until it reaches a golden-brown color. Every 30 minutes, use a turkey baster to remove excess grease from the pan, helping to achieve that crispy skin.
8
After 1 hour, lower the oven temperature to 325°F (160°C) and continue roasting. Cook until the skin is deeply browned and an instant-read thermometer inserted into the thickest part of the breast reads 180°F (82°C), usually about 1 more hour.
9
Once fully cooked, remove the goose from the oven and transfer it to a serving platter. Allow it to rest for 15-20 minutes to let the juices redistribute. Optionally, dress the dish with the roasted apples and fresh herbs before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Roast Goose with Sweet Apples?
It is a traditional Russian-inspired holiday dish featuring succulent goose roasted with aromatic herbs and apples for a festive meal.
How long does it take to thaw the goose?
A frozen goose should be defrosted in the refrigerator for 24 to 48 hours.
How long should the goose sit at room temperature before roasting?
Once thawed, let the goose sit at room temperature for 30 minutes before putting it in the oven.
What is the initial preheat temperature for the oven?
The oven should be preheated to 400°F (200°C).
What should be done with the neck and giblets?
Remove the neck and giblets from the goose cavity before cleaning and roasting.
How should the goose be cleaned before cooking?
Rinse the bird thoroughly under cold running water and pat it dry with paper towels.
Is it necessary to trim the fat?
Yes, you should trim any excess fat from the cavity's opening.
Why should I prick the skin of the goose?
Pricking the skin helps render the fat during cooking, which results in a crispier skin.
What is the correct way to prick the goose skin?
Use the tip of a sharp knife to gently prick the skin all over, being careful not to pierce the meat beneath.
How do I secure the neck flap?
Fold the neck flap under the body and secure it with a wooden toothpick.
What seasonings are used for the cavity?
The cavity should be generously seasoned with salt and freshly ground black pepper.
What ingredients are used to stuff the goose?
The cavity is stuffed with a halved garlic head, quartered apples, onion, halved shallots, fresh thyme, sage, and a bay leaf.
How do I prepare the legs for roasting?
Tie the legs together securely using kitchen twine.
Should the outside of the goose be seasoned?
Yes, rub the exterior of the goose with salt and pepper before placing it in the roasting pan.
Which way should the goose face in the pan?
Place the goose breast side up in a shallow roasting pan.
Why is water added to the roasting pan?
Adding 2 cups of water helps keep the drippings from burning during the roasting process.
How long is the initial roasting period?
Roast the goose at 400°F for about 1 hour until it reaches a golden-brown color.
How often should I remove grease from the pan?
Use a turkey baster to remove excess grease from the pan every 30 minutes.
To what temperature should the oven be lowered after the first hour?
Lower the oven temperature to 325°F (160°C) after the initial hour of roasting.
What is the target internal temperature for the goose?
The goose is done when an instant-read thermometer reads 180°F (82°C).
Where should I insert the thermometer?
Insert the thermometer into the thickest part of the breast to check for doneness.
How long does the second stage of roasting take?
The second stage at 325°F usually takes about 1 additional hour.
How long should the goose rest after cooking?
Allow the goose to rest for 15 to 20 minutes before serving.
Why is the resting period important?
Resting the meat allows the juices to redistribute, ensuring the meat is juicy.
How can the dish be garnished?
You can dress the serving platter with the roasted apples and fresh herbs.
What size goose is required for this recipe?
This recipe specifies a goose weighing between 12 and 14 pounds.
What types of apples are used in the stuffing?
The recipe calls for one quartered red apple and one quartered green apple.
How should the garlic be prepared for the stuffing?
The head of garlic should be cut in half before being placed in the cavity.
What herbs are included in the recipe?
The recipe uses whole sprigs of fresh thyme, fresh sage, and a dried bay leaf.
Is this recipe suitable for holiday celebrations?
Yes, it is designed as a festive and memorable dish perfect for holiday feasts and special gatherings.