Super Crispy Roasted Goose

4.3
(15)

Impress your holiday guests with this crisp, moist, and undeniably delicious roasted goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime, and maybe even inspire a seasonal tradition.

3
3
3
Prep Time:
1 hrs
Cook Time:
3 hrs 30 mins
Additional Time:
1 day 30 mins
Total Time:
1 day 5 hrs
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (10 pound) fresh goose

  • 1 ½ cups wild rice

  • 5 cups cold water

  • 1 tablespoon butter

  • 1 onion, chopped

  • 2 ½ cups fresh sliced shiitake mushrooms

  • 1 egg

  • 1 tablespoon poultry seasoning

  • salt and freshly ground black pepper to taste

  • cup dry sherry

  • 2 cups giblet gravy

Directions

  1. Carefully prick the goose on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process. Remove goose from the pot, and drain. Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.

  2. Cook the rice the night before roasting the goose: place the rice in a pot with 5 cups water, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Refrigerate overnight.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in cooked rice, mushrooms, and egg. Season mixture with poultry seasoning, salt, and pepper. Sprinkle the goose inside and out with salt and pepper. Fill goose cavities with the stuffing. Seal cavities with kitchen twine, and place the goose breast side down on a rack in a roasting pan.

  5. Roast bird 1 1/2 hours in the preheated oven; do not open the oven door. Remove bird from the oven, and use a baster to remove the fat that has accumulated in the bottom of the pan. Turn bird on it's back in the roasting pan, and continue roasting 1 hour, or until the internal temperature when tested with a meat thermometer has reached a minimum of 180 degrees F (82 degrees C).

  6. Increase the oven temperature to 400 degrees F (200 degrees C). Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and let it sit uncovered for 30 minutes before removing stuffing.

  7. To make gravy, place the original roasting pan over 2 burners. Mix in 2/3 cup of dry sherry, and scrape the pan with a wooden spoon. Combine these drippings with giblet broth to make a gravy for the goose and stuffing.

Nutrition Facts (per serving)

517 Calories
31g Fat
18g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 517
% Daily Value *
Total Fat 31g 40%
Saturated Fat 10g 50%
Cholesterol 153mg 51%
Sodium 418mg 18%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 38g
Vitamin C 2mg 9%
Calcium 32mg 2%
Iron 5mg 29%
Potassium 551mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.