How to cook goose – Easy Christmas roast goose

August 30, 2021Sew White

Goose is a delicious alternative to turkey at Christmas. In this post, I will go through how to cook goose and create a beautiful roast goose for Christmas. I will answer your questions and give you an easy guide to cook goose.

Honey Roast Goose is a brilliant bird to have for Christmas. It makes a great change from turkey and it’s also easy to cook. There are a few things to do before you pop it in the oven. Then sit back and relax while it cooks.

A Christmas goose is an incredibly fatty meat to cook. It leaves a lot of fat underneath it as it cooks. It is definitely worth using the fat for your roast potatoes.

Before it cooks I would also recommend adding some potatoes or veg under the goose. (I use any old vegetables and potatoes for this. As you won’t eat them it’s a good way to use up veg past it’s best. If you have a large enough oven you can get a metal frame that holds up the meat as it cooks but it’s not necessary). This makes it so that the fat can drain away from the goose. This helps it to not go soggy in the fat. It also helps it cook evenly on the bottom of the goose.

Christmas Goose Recipe

Christmas goose is most definitely our favourite way of celebrating the festive period when it comes to food choice. This easy goose recipe really is that – an easy goose recipe. You don’t need much in way of ingredients. Once it’s in the oven you can leave it to roast. It does need checking, just like any roast, but it’s only to drain the fat away.

Christmas goose sounds so impressive but luckily it’s easy to to make at home. A perfect way to dazzle your guests this Christmas. A roast goose is a great centre piece and by leaving it to rest once cooked you have great opportunity to whack the oven up to roast the potatoes and finish off all the extra trimmings you need. I would recommend goose fat roasted potatoes and garlic and bacon Brussels sprouts too.

how to cook goose – step by step

how to cook goose - how to tighten the skin

Make sure your goose is defrosted (if it was frozen), put it into a clean sink or large bowl. I prefer the sink as the goose can fit, I can do the work I need to do like the scoring and pouring water over it and then clean the sink really well after.

Start off by removing as much fat as you can (look around the wings and legs). Then score the skin of the Christmas goose and place it in the sink. Boil a kettle and gently pour over the skin. This will help tighten up the skin for cooking. Repeat two times more until the skin is tight.

What to add into a goose - goose stuffing for Christmas

To fill in the cavity we use orange slices, an entire bulb of garlic, onions, and fresh herbs. Although it isn’t eaten it’s nice to use them as it helps the centre of the bird from drying out. It also smells rather delightful when it’s cooking.

Stuffing the goose with fresh herbs and orange

There isn’t a right way to cut up these ingredients and stuff the bird. We do a couple of cuts, orange into slices and mix together and scoop it in.

Cover the goose with bacon to cook

Move the goose to the prepared baking tray. Lay pieces of bacon over the top. This will help keep the breast meat moist and soft.

What size goose do I need?

When choosing your goose it’s worth checking the size of your oven and the baking tray you have as a goose is a large bird. We just about fit it in the oven last Christmas!

Here is my guide to what size goose to feed four people, up to 10.

4 kg will feed 4-5 people. It will take 2 hours to cook.
4.5 kg will feed 4-6 people. It will take 2 hours 15 minutes to cook.
5 kg will feed 5-6 people. It will take 2 hours 30 minutes to cook.
5.5 kg will feed 6-7 people. It will take 2 hours 45 minutes to cook.
6 kg will feed 8-10 people. It will take 3 hours to cook.

How long to cook goose

A goose is just like a big chicken and cooks in a similar way. How long to cook goose depends on the size so I have written out a rough guide on how long you will need.

4 kg goose will take 2 hours to cook.
4.5 kg will take 2 hours 15 minutes to cook.
5 kg will take 2 hours 30 minutes to cook.
5.5 kg will take 2 hours 45 minutes to cook.
6 kg will feed 8-10 people. It will take 3 hours to cook.

How long do I need to roast a goose for Christmas per kg?

To cook the goose, roast in the oven for 30 minutes per 1kg at 180ºC, Fan 160ºC, Gas Mark 4, 356ºF.

Honey Roasted Goose

What I love so much about this easy honey roasted goose is how easy it is. I’m sure I’m not the only one who wants an easy roast at Christmas. With so much else to do over Christmas, we all need simple ways of doing things when we can.

Cooking a Christmas Goose feels like it could be a complicated bird but with this easy goose recipe you will discover it’s a simple roast and creates a beautiful dinner.

We create a simple honey glaze for the goose. Although you won’t eat it directly, the sweetness fills the air plus it will soak through the skin into the breast meat. It helps keep the goose from drying out as it rests post roasting. An extra bonus!

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Check out these other Christmas recipes you might like

Perfect Goose Fat Roast Potatoes

I love roast potatoes! At Christmas and special occasions I make my Perfect Goose Fat Roast Potatoes. Light and fluffy while also being crispy on the edges.

Easy Brussels Sprouts with Bacon

Everyone should try my Easy Brussels Sprouts with Bacon and garlic at least once because that is all it will take for you to want to make them again. These Brussels Sprouts with garlic and bacon are my go-to way to cook Brussels Sprouts for Christmas… and all year long too. Adding garlic to the Bacon Brussels Sprouts add extra flavour and bite to the dish.

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How to Roast a Goose

Sisley White
Goose is a delicious alternative to turkey at Christmas. This recipe will show you how to cook goose and create a beautiful roast goose for Christmas.
5 from 6 votes
Prep Time 30 mins
Cook Time 2 hrs
Resting Time 30 mins
Total Time 3 hrs
Course Dinner, Lunch, Main Course, Roast
Cuisine American, British, International
Servings 4 servings
Calories 4374 kcal

Equipment

  • large ovenproof dish
  • chopping board
  • knife
  • aluminum foil
  • kettle

Ingredients
 
 

  • 4 kg Goose
  • 1 handful fresh parsley
  • 1 orange
  • 1 onion
  • 1 bulb garlic
  • 300 g streaky bacon
  • 4 tablespoons honey
  • 0.25 teaspoons cinnamon
  • pinch salt and pepper

Instructions
 

How to cook Goose

  • Heat oven to 200C/180C fan/gas 6.
  • Line a large baking tray with aluminium foil. Use old vegetables, potatoes or an add wire rack to the bottom of the tin. This will raise the goose to make sure it doesn't sit in the fat.
  • Remove all the fat you can from inside the goose. (You can keep this for goose fat potatoes or pop it in the food waste).
  • Move the goose to a clean and empty sink.
  • Sit the goose in an empty sink and using a knife cut lines over the top.
  • Slowly pour over a kettleful of boiling water while it's in the sink. Repeat the process a few more times until the skin is tight. Leave the goose to cool, then pat dry with kitchen paper. 
  • Move the goose to the lined oven tray.
  • To fill in the cavity slice the orange, cut an entire bulb of garlic in half, roughly chop the onions and fresh herbs too.
  • Mix together and scoop it into the bird. (Although it isn’t eaten it’s nice to use them as it helps the centre of the bird from drying out. It also smells rather delightful when it’s cooking.)
  • Weave or lay the bacon slices over the top of the goose.
  • Wrap the goose in aluminium foil and pop it in the oven for 1 hour 30 minutes.
  • For the glaze, mix the honey with cinnamon, salt and pepper. Set aside until you need it.
  • After the first 1 hour, 30 minutes remove from the oven and remove the goose from the tin. Drain away any goose fat (not down the sink as the fat can block your sink – we pour it into a cup and then once cool and hardened scoop it in the food waste.)
  • Pop the goose back in the tin, recover with the foil and return to the oven until there are 15 minutes left on the cooking time. Check the notes below for how long you need it to cook it for.
  • When there are 15 minutes left take out the goose and remove the foil and the bacon. Drizzle over the glaze and pop the goose back in the oven for 15 minutes.
  • Check the goose is cooked by sticking a knife into the flesh and check the juices run clear. Make sure to check the wings and in the thicker areas.
  • When the goose is cooked remove from the oven. Wrap it in aluminium foil and leave it to rest for 30 minutes. It will stay hot. You can add a tea towel on top of the foil too if you are worried about it going cold.
  • Serve and Enjoy at Christmas with friends and family.

Notes

To adjust for your size goose – roast your goose for 30 minutes per kilo.
4 kg will feed 4-5 people. It will take 2 hours to cook.
4.5 kg will feed 4-6 people. It will take 2 hours 15 minutes to cook.
5 kg will feed 5-6 people. It will take 2 hours 30 minutes to cook.
5.5 kg will feed 6-7 people. It will take 2 hours 45 minutes to cook.
6 kg will feed 8-10 people. It will take 3 hours to cook.

Nutrition

Calories: 4374kcalCarbohydrates: 24gProtein: 160gFat: 411gSaturated Fat: 127gPolyunsaturated Fat: 46gMonounsaturated Fat: 212gCholesterol: 871mgSodium: 805mgPotassium: 3267mgFiber: 1gSugar: 21gVitamin A: 1159IUVitamin C: 63mgCalcium: 144mgIron: 25mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Christmas, cook goose, goose, how to cook a goose, how to roast a goose
Tried this recipe?Let us know how it was!

12 Comments

  • Lesley

    August 31, 2021 at 11:46 am

    5 stars
    What a great post with really well laid out, clear instructions which are ideal when cooking goose for the first time.

    1. Sew White

      September 6, 2021 at 2:46 pm

      Thank you Lesley, I’m glad you found it helpful and easy to understand.

  • Janice

    August 31, 2021 at 1:43 pm

    5 stars
    This is such a comprehensive guide for cooking goose. It’s perfect for Christmas and such a nice change from turkey.

    1. Sew White

      September 6, 2021 at 2:46 pm

      Thank you Janice!

  • Kate – Gluten Free Alchemist

    September 1, 2021 at 2:17 pm

    5 stars
    Wow! That’s seriously early, but very very delicious! And it’s really good to know where to come for advice on how to cook a goose perfectly xx

    1. Sew White

      September 6, 2021 at 2:47 pm

      Thank you Kate, it’s such a beautiful piece of poultry and definitely deserves more attention!

  • Jacqui Bellefontaine

    September 1, 2021 at 4:19 pm

    5 stars
    We often have goose at some point over the festive period. Its perfect on cold winter Sundays and the goose fat for roasting potatoes an added advantage.

    1. Sew White

      September 6, 2021 at 2:48 pm

      You are so right! Goose fat potatoes are one of the best additions to any roast!

  • Jo Keohane

    September 5, 2021 at 5:22 pm

    5 stars
    I’m always looking for something different to make for Xmas and have never tried making goose at home. This post would make it much less intimidating so will get it on my list asap. Thanks for sharing.

    1. Sew White

      September 6, 2021 at 2:49 pm

      You’re most welcome Jo. When we first started cooking goose it was terrifying but as with a few years of practice we have it sorted!

  • Rebecca – Glutarama

    September 10, 2021 at 2:05 pm

    5 stars
    So much attention to detail, you’ve done all the hard work for me, I hate maths at the best of times but with your clear instructions I’m now going to roast my first goose this winter and not be terrified of making any mistakes!

    1. Sew White

      November 15, 2021 at 4:10 pm

      That is fantastic to hear. I really wanted to show simple it is to do and it’s definitely worth the effort to hear it. x

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