Classic roast goose with cider gravy

Classic roast goose with cider gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 30 mins Cook: 3 hrs, 30 mins Plus resting

More effort

Serves 6 - 8
A foolproof guide to cooking this festive favourite with a simple gravy

Nutrition and extra info

Nutrition: per serving (6)

  • kcal956
  • fat65g
  • saturates20g
  • carbs11g
  • sugars3g
  • fibre0g
  • protein80g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4-5kg/9-11lb 4 oz oven-ready goose, trussed for roasting

    Goose

    goo-ss

    A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich,…

  • 6 small onion, halved

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 bay leaf
  • bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the cider gravy

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • goose neck, chopped into a few pieces

    Goose

    goo-ss

    A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich,…

  • 2 carrot, cut into small chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 bay leaf
  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml bottle cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 1l chicken stock
  • 4 tbsp plain flour

Method

  1. Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.

  2. Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don’t worry about whether it’s done – the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.

  3. To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.

  4. Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.

  5. Serve the goose on a platter with the herby onions from the cavity scattered around.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

beckyrose82's picture
5

I have cooked Goose for my last few christmass's and it is so much easier and less stressfull than Turkey and tastes fantastic. You also end up with the best tasting goose fat for your roasties (and it will last you a good few months). I love goose and this is a great recipe.

les_reed's picture
5

Having found a good source of local free range geese, I found this recipe to make sure the goose turned out well for Christmas day. It was a great stress free success and I will certainly use it again next year. If a good recipe for goose liver paté could be added to the Good Food recipes I would be even more delighted.

whitta's picture
5

My first time with a goose and this recipe was superb! Great flavors and the the easy to follow instructions gave me the confidence to pull out a real show stopper for me and my wife on Christmas day!!
Roll on next Christmas....

maureenstephen's picture
5

Cooked this for christmas dinner. It was the first time for goose, but it was delicious and will definately be on the table next Christmas. Only problem was that we found it difficult to carve so a new carving knife is on next Christmas's wish list!

karenja's picture
4

Highly recommend goose. Delicious. Will be ordering one next year.

drusilla's picture

First time ever for goose - expensive, but worth it for the end result of a crisp brown and very succulent goose sitting front and center on the table! (plus enough fat to keep us in roasties for the next six months!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.