Whitley Goose
Transform your holiday table with the sumptuous charm of Whitley Goose, a classic roast goose recipe that delivers rich, bold flavors and a show-stopping centerpiece. Perfectly seasoned and stuffed with aromatic herbs like thyme and rosemary, zesty lemon, and garlic, this roasted goose is pricked to render its natural fat, resulting in irresistibly crispy skin and tender, juicy meat. Paired with a savory homemade stuffing of butter-sautéed vegetables, cubed stale bread, and poultry seasoning, and finished with a luscious red wine gravy made from the pan drippings, this dish captures the essence of comforting, elegant cuisine. With its golden-brown exterior and mouthwatering aroma, Whitley Goose promises to elevate your next festive gathering or special occasion meal. Ideal for serving up to 8 guests, this recipe creates lasting flavor and memories in every bite.
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Recipe Information
Ingredients
- 1 approximately 10-12 lbs whole goose
- 2 tablespoons salt
- 2 teaspoons black pepper
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 6 cloves garlic cloves
- 1 large onion
- 1 whole lemon
- 6 cups (cubed) stale bread
- 4 tablespoons butter
- 2 cups chicken stock
- 2 medium celery stalks
- 1 large carrot
- 1 teaspoon poultry seasoning
- 3 tablespoons plain flour
- 1 cup dry red wine
Instructions
Preheat your oven to 375°F (190°C).
Prepare the goose by removing any giblets. Pat the goose dry with paper towels. Rub the inside and outside with 2 tablespoons of salt and 2 teaspoons of black pepper.
Stuff the cavity with halved onion, garlic cloves, fresh thyme, rosemary, and a halved lemon. Tie the legs together with kitchen twine to keep the cavity closed.
Prick the skin of the goose all over with a sharp knife (being careful not to pierce the meat) to allow fat to render as it cooks.
Place the goose on a rack in a roasting pan, breast-side up. Roast for approximately 30 minutes per pound, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Every 30 minutes, baste the goose with its own drippings to keep it moist.
While the goose roasts, prepare the stuffing. Melt butter in a skillet over medium heat. Add chopped celery and carrot. Cook until tender, about 5 minutes.
In a large bowl, combine the cubed stale bread, cooked vegetables, 1 teaspoon of poultry seasoning, and 1 cup of chicken stock. Toss until the bread is slightly moist but not soggy.
Spread the stuffing in a baking dish, cover with foil, and bake alongside the goose for the last 30 minutes of roasting. Remove the foil for the last 10 minutes to create a crisp top layer.
Once the goose is finished roasting, remove it from the oven and let it rest for 20 minutes before carving. Reserve the drippings for gravy.
To make the gravy, skim off excess fat from the drippings, leaving about 3 tablespoons. Place the roasting pan on the stovetop over medium heat. Add 3 tablespoons of flour and whisk to form a roux.
Slowly add 1 cup of chicken stock and 1 cup of dry red wine to the roux while whisking continuously. Boil for 2 minutes, then reduce to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Carve the goose and serve with the stuffing and gravy on the side. Enjoy your Whitley Goose!
Nutrition Facts
Calories |
23405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1777.4 g | 2279% | |
| Saturated Fat | 644.6 g | 3223% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 4814 mg | 1605% | |
| Sodium | 25598 mg | 1113% | |
| Total Carbohydrate | 779.1 g | 283% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 90.9 g | ||
| Protein | 973.7 g | 1947% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2903 mg | 223% | |
| Iron | 180.9 mg | 1005% | |
| Potassium | 13146 mg | 280% | |
*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.
