Nothing impresses a Christmas dinner crowd like a beautifully glazed roasted goose. Though it may seem daunting to make, roasting a goose is actually easier than roasting a turkey because it doesn’t require any brining ahead of time. The key roasting a goose is to pierce the skin all over with a needle or sharp knife to make sure the layer of fat under the goose skin renders out, leaving a super crisp skin. Be sure to save the goose fat for a later use like roasted potatoes. It’s liquid gold!
- Roasted Goose
- 1 12-pound goose
- 1 head garlic, bottom root end cut off
- 1/2 medium lemon
- salt and freshly ground pepper
- Cider Glaze
- 2 cups apple cider
- 1/2 cup unsalted butter
- 1/2 teaspoon whole peppercorns
- 1 3-inch cinnamon stick
- Roasted Apples
- 8 Gala or Honeycrisp apples
- 2 tablespoons apple cider vinegar
- 6 tablespoon white granulated sugar
- 1/4 cup French Brandy
- 1 1/2 teaspoon ground cinnamon
- 1/2 cup dried cherries
- 1/2 cup golden raisins
- Preheat the oven to 425°F. Remove the neck and giblets from the goose cavity. Rinse the goose under water and pat dry with paper towels. Remove the large wad of fat right inside the body cavity by pulling on it and cutting it out with a kitchen shears. Using a sharp knife or needle, pierce the skin all over the goose at a diagonal. The idea is to pierce the skin to let the layer of fat under the skin render out but not to pierce the meat itself. Once the skin is pierced all over the goose, rub the skin with the lemon half. Liberally season the goose all over with salt and pepper.
- Place the goose breast side down on the rack in an Anolon® Tri-Ply Clad Roasting Pan. Put the lemon half and the garlic head inside the cavity of the goose. Place the goose in the oven and immediately reduce the heat to 350°F. Roast the goose for 1 1/2 hour, brushing the goose skin all over with the rendered fat in the pan every 30 minutes.
- While the goose is roasting, make the apple cider glaze by placing all the ingredients in an Anolon® saucepan and bring it to a boil. Continue to cook, stirring occasionally, until the liquid has reduces to about 1/2 cup, about 30 minutes or so. Remove from heat until ready to use.
- Once 1 1/2 hours has gone by, remove the goose from the oven and flip the goose so it breast side up on the rack. Baste and place back in the oven. Continue to roast for another 1 hour to 90 minutes more, continuing to baste the goose with the fat drippings from the pan every 30 minutes. In the last 30 minutes of roasting, generously brush the goose all over with the apple cider glaze. The goose is done when it registers 175°F in the thickest part of the thigh meat.
- After you flip the goose, prep and roast the apples by first peeling, coring and slicing each apple into 8 pieces. Add all the apple slices to a large bowl and toss with the cider vinegar. Spoon about 6 tablespoons of goose fat drippings out of the pan the next time you baste the goose and drizzle the fat over the apple slices. Add the remaining ingredients and toss to coat. Then pour the apples (and any accumulated juices) into a large rimmed baking sheet. Place in the oven with the goose about 45 minutes before the goose is done. Roast until tender, tossing them to coat with the apple pan juices halfway through.
- Once the goose and the apples are done roasting, let the goose rest for 15 minutes before carving.