Goose is a traditional English favourite for Christmas meals, and provides a richly flavored center piece for any Holiday gathering. Try this traditional Roast Goose recipe for your very own Christmas Goose!
Remove giblets and excess fat from the interior of the goose. Pull the legs and wings away from the body of the goose, then, with a sharp knife, lightly score the skin of the breast and legs in a criss cross pattern. Pat the skin of the bird dry and season.
Generously season the outside of the goose with salt and pepper. Rub the lemon & lime zest, along with salt and pepper on the inside of the bird. Take the zested fruit, along with the herbs and place on the inside of the cavity.
Place goose on a rack over a roasting pan and put into an oven preheated to 325ºF. Roast for 1 hour then remove from the oven. Drain the fat from the pan. Save this fat for further uses, if desired. It is an excellent fat that can be used in the same way you would use duck fat.
Return to the oven and roast for one more hour at 325ºF, then turn down heat to 275ºF. Roast for approximately 30 minutes more, until the goose reaches 165ºF in the middle of the breast. The total cooking time should be about 15 minutes per pound.
Let the goose rest for 20 – 30 minutes before carving, then remove the aromatics from the cavity, and carve as you would any other poultry bird. Enjoy!
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Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
- Burgundy, France
- Sonoma, California
Pairs great with:
- Pinot Noir can work with a variety of foods from salmon to pork to mushrooms
Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
- Rhone, France
- South Australia
- Columbia Valley, Washington
Pairs great with:
- Syrah is the perfect pairing for stews, lamb, and smoked meats