Perfect Spiced Roast Goose
Indulge in the festive elegance of the Perfect Spiced Roast Goose, a showstopping centerpiece for any special occasion. This recipe transforms a whole goose into a masterpiece of crispy golden skin and tender, juicy meat infused with warm, aromatic spices like cinnamon, allspice, and cloves, paired with bright orange zest. Stuffed with fresh herbs, garlic, apples, and onion, the goose is roasted to perfection, basted in a luscious butter-honey glaze for an irresistible caramelized finish. A splash of white wine and chicken stock added to the roasting pan enhances the drippings, creating a fragrant base for a rich gravy. Whether it’s a holiday feast or a celebratory dinner, this spiced goose recipe promises to be a memorable, flavor-packed delight that will impress every guest at your table.
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Recipe Information
Ingredients
- 1 8 lbs whole goose
- 2 tablespoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 0.5 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 tablespoon orange zest
- 6 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 6 garlic cloves
- 2 small apples, quartered
- 1 onion, quartered
- 0.5 cup white wine
- 1 cup chicken stock
- 2 tablespoons honey
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Remove the neck and giblets from the cavity of the goose if present. Rinse the goose under cold water and pat it dry with paper towels.
Trim any excess fat around the neck and cavity. Prick the skin all over (being careful not to pierce the flesh) with a sharp knife or skewer. This allows the fat to render out during roasting.
In a small bowl, mix together the sea salt, black pepper, cinnamon, ground cloves, ground allspice, and orange zest. Rub this spice mix generously all over the goose, including inside the cavity.
Stuff the cavity with the fresh thyme, rosemary, garlic cloves, quartered apples, and onion.
Set the goose on a rack inside a large roasting pan, breast side up. Pour the white wine and chicken stock into the bottom of the roasting pan to catch the drippings and prevent the pan from drying out.
Cover the goose loosely with aluminum foil and roast in the preheated oven for 2 hours, basting every 30 minutes with the pan juices.
After 2 hours, mix the melted butter and honey in a small bowl. Remove the foil from the goose and brush the butter-honey mixture all over the skin.
Increase the oven temperature to 425°F (220°C) and roast uncovered for an additional hour, or until the skin is crispy and golden and the internal temperature of the thickest part of the thigh reads 165°F (74°C).
Remove the goose from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute inside the meat.
Serve the goose with your favorite holiday sides and enjoy this flavorful, spiced perfection!
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 14432 mg | 627% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 59.3 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 236 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
