Savory Herb-Glazed Roast Goose
Elevate your holiday celebrations with this Savory Herb-Glazed Roast Goose recipe! This stunning centerpiece features a fragrant marinade that infuses the meat with rich flavors, leaving your guests raving about the juicy and tender results. The unique spice rub caramelizes beautifully during the roasting process, creating a crispy skin that is impossible to resist. Plan ahead as the goose marinates for about 4 hours to ensure maximum flavor absorption. Cooking a 10-12 pound goose serves approximately 6-8 people, making it an ideal choice for family gatherings and festive feasts. You'll want to use a meat thermometer for perfect doneness, and don't forget to prepare two separate marinades if cooking multiple birds. This roast goose is sure to be the star of your holiday table!
8
Servings
N/A
Calories
16
Ingredients
Ingredients
Water
4 cups (divided)
Soy Sauce
2/3 cup
Celery
1 stalk (chopped)
Dried Onion Flakes
1/4 cup
Sugar
1 tablespoon
Goose
1 (10-12 lb)
Salt
1 tablespoon (or to taste)
Black Pepper
1 teaspoon (or to taste)
Vegetable Oil
2 tablespoons
Cinnamon
2 teaspoons
Garlic Powder
1 teaspoon
Anise Seed
1 teaspoon
Cider Vinegar
1/4 cup
Honey
1/4 cup
Cornstarch
2 teaspoons
Cold Water
2 tablespoons
Instructions
1
1. Prepare the marinade: In a large saucepan, combine 2 cups of water, 2/3 cup of soy sauce, chopped celery, dried onion flakes (or chopped onion), and 1 tablespoon of sugar. Bring to a boil, then reduce the heat and simmer uncovered until the celery is tender, stirring occasionally.
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2. Allow the marinade to cool to room temperature. Once cooled, pour it into a large resealable plastic bag.
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3. Add the whole goose to the bag, seal it securely, and turn to ensure the bird is thoroughly coated in the marinade. Refrigerate for 4 hours, turning the bag occasionally for even marination.
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4. After marination, discard the marinade and season the inside of the goose cavity with salt and pepper. Rub the outside of the goose with vegetable oil.
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5. Preheat your oven to 325°F (165°C). Place the goose on a shallow roasting pan.
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6. In a small bowl, combine the cinnamon, garlic powder, and anise seeds to form a spice rub. Gently rub this mixture all over the outside of the goose.
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7. Roast the goose uncovered in the preheated oven for 30 minutes.
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8. While the goose is roasting, prepare the glaze: In a small saucepan, combine the cider vinegar, 1 tablespoon of soy sauce, honey, and the remaining 2 cups of water. Bring to a boil, then reduce the heat and simmer uncovered until the mixture reduces by about half.
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9. After the initial 30-minute roast, remove the goose from the oven and baste generously with the honey glaze. Lightly sprinkle the exterior with salt.
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10. Return the goose to the oven and roast uncovered for another 30 minutes.
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11. After 1 hour of roasting, cover the goose loosely with foil and continue baking for an additional 1.5 to 2 hours, or until the internal temperature reaches 180°F (82°C). Baste occasionally with the remaining honey glaze if desired.
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12. Once cooked, let the goose rest, covered with foil, for at least 20 minutes before carving. Avoid piercing the meat with a fork to retain the juices.
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13. To make the gravy, strain the pan juices into a small saucepan. Skim off the excess fat.
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14. In a separate bowl, mix cornstarch with cold water until smooth. Whisk this mixture into the strained pan juices and bring to a boil. Stir continuously until thickened (about 2 minutes).
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15. Serve the rich gravy alongside the beautifully carved goose for a truly unforgettable dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What size goose is required for this recipe?
You will need one goose weighing approximately 10-12 pounds.
How many people does this roast goose serve?
This recipe serves approximately 6-8 people, making it ideal for family gatherings.
How long should I marinate the goose?
The goose should marinate in the refrigerator for about 4 hours to ensure maximum flavor absorption.
What are the main ingredients in the marinade?
The marinade consists of water, soy sauce, chopped celery, dried onion flakes (or chopped onion), and sugar.
Do I need to cook the marinade before using it?
Yes, you should bring the marinade ingredients to a boil and simmer until the celery is tender, then let it cool to room temperature before adding the goose.
Should the marinade be kept after soaking the goose?
No, you should discard the marinade after the 4-hour marination process is complete.
What temperature should the oven be set to?
Preheat your oven to 325°F (165°C) for roasting the goose.
What spices are used in the exterior rub?
The spice rub is a mixture of cinnamon, garlic powder, and anise seeds.
What should I apply to the goose before the spice rub?
Rub the outside of the goose with vegetable oil before applying the spice mixture.
How do I prepare the honey glaze?
Combine cider vinegar, soy sauce, honey, and water in a saucepan; simmer until the mixture reduces by about half.
When is the first time I should baste the goose?
Remove the goose from the oven after the initial 30 minutes of roasting to baste it generously with the honey glaze.
What is the total estimated roasting time?
The total roasting time is approximately 2.5 to 3 hours, depending on the bird's size.
What is the safe internal temperature for a roast goose?
The goose is done when the internal temperature reaches 180°F (82°C).
Should I use a meat thermometer?
Yes, using a meat thermometer is recommended to ensure perfect doneness.
When should I cover the goose with foil?
Cover the goose loosely with foil after it has been roasting for 1 hour to prevent over-browning.
How long should the goose rest before carving?
Let the goose rest, covered with foil, for at least 20 minutes to allow the juices to redistribute.
Can I pierce the goose with a fork to check if it's done?
It is recommended to avoid piercing the meat with a fork to retain the juices; use a thermometer instead.
How do I make the gravy?
Strain the pan juices, skim off excess fat, and whisk in a cornstarch slurry. Boil until thickened.
What is used to thicken the gravy?
A mixture of 2 teaspoons of cornstarch and 2 tablespoons of cold water is used as a thickening agent.
Can I substitute dried onion flakes in the marinade?
Yes, you can use fresh chopped onion instead of dried onion flakes.
What should I do if I am cooking two geese?
If cooking multiple birds, you should prepare two separate batches of the marinade.
What type of vinegar is used for the glaze?
Cider vinegar is used to provide a tangy balance to the sweet honey glaze.
Is the goose roasted covered or uncovered?
The goose starts roasting uncovered for the first hour and is then loosely covered with foil for the remainder of the time.
How should I season the inside of the goose?
Season the inside of the goose cavity with salt and black pepper after discarding the marinade.
How much water is needed for this recipe?
A total of 4 cups of water is used, divided between the marinade and the glaze, plus 2 tablespoons for the cornstarch slurry.
What type of roasting pan is best?
A shallow roasting pan is recommended for this recipe.
What makes the skin crispy?
The combination of the vegetable oil, spice rub, and honey glaze caramelizes during roasting to create a crispy skin.
Should I baste the goose during the final stage?
Yes, you can baste the bird occasionally with the remaining honey glaze while it is covered with foil.
Is this a good holiday recipe?
Yes, this Savory Herb-Glazed Roast Goose is designed as a stunning centerpiece for holiday celebrations and festive feasts.
How long does it take to thicken the gravy?
Once the cornstarch mixture is added to the boiling juices, it takes about 2 minutes of continuous stirring to thicken.