Huffpost Taste

Christmas Goose

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Christmas Goose

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total prep 678 calories/serving



  • Place oven rack in lowest position. Heat oven to 425°F.
  • Remove giblets, neck and any excess fat from around goose’s body and neck cavities, cutting with a small sharp knife when necessary. Discard fat. Rinse bird inside and out with cool water. Taking care not to stab the flesh, pierce skin all over with a fork; this will help render fat from skin. Cut off wing tips and discard.
  • Put garlic, onion and lemon halves in body cavity. Tie ends of drumsticks together to close cavity. Rub bird with salt and pepper. Place breast up directly in a roasting pan. Rinse neck; place next to goose.
  • Roast 30 minutes, then place roasting pan on stovetop. With a large spoon or a bulb baster, remove fat from pan to a 1-quart heatproof bowl or glass measuring cup; you will remove about 2 cups. Turn bird breast-side down; roast 30 minutes longer, repeat removing fat and turn breast-up. Roast 30 minutes more, remove fat but do not turn bird over. (There should be a total of 4 cups removed fat; see Note.)
  • Reduce oven temperature to 325°F. Roast goose about 11/2 hours longer or until a meat thermometer inserted into center of a thigh next to body (not touching bone) registers 185°F.
  • Remove bird to a carving board; cover loosely with foil. Discard neck.
  • Pour pan drippings into a heatproof container and discard when cool. Place roasting pan on burner over medium heat. Add wine and stir with a wooden spoon, scraping up any browned bits. When mixture darkens and becomes syrupy, stir cornstarch into water until blended, then whisk into wine mixture. Boil 1 minute; whisk in broth and stir in prunes. Cook, stirring occasionally, 5 minutes or until fruit has plumped and sauce is slightly thickened.
  • NOTE This fat is wonderful for frying potatoes (store it in the fridge). But go easy: It is fat, after all.