Roast Christmas Goose

Name: Roast Christmas Goose
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: International
Ingredients: 1 goose (whole); 100 g of cranberries (fresh); 2 apples (quartered); 1 garlic (whole); 2 shallot (peeled and whole); a few sprigs of thyme (fresh); a few sprigs of rosemary (fresh); a few leaves of sage (fresh); 100 g of butter (softened); salt; black pepper (ground)

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This roast Christmas goose is stuffed with apples, garlic, shallots, and fresh herbs (thyme, rosemary, sage), rubbed with butter, then roasted for about three hours at 180 °C, basted every 30 minutes to keep the meat juicy. It is served surrounded by cranberries, for six people. Let it rest when it comes out of the oven before carving.

Total time: 3 h 30
Prep: 30 min
Cook: 3 h
Rest: 15 min
Difficulty: Medium
Per person: €7.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Creamy Shrimp Rolls

25 minEasy

For dessert

Chestnut Cheesecake

1 h 30Medium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

570kcal

Protein35 g27%
Carbs7 g5%
Fat40 g68%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For extra crispy skin, let the goose air-dry uncovered in the refrigerator for 24 hours before cooking! 🦢✨

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2 months in freezer bags or airtight containers.

Storage : How long does it keep?

Cooked meat keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Seasoning the goose and preparing the aromatics.

Reheating : How do you reheat it?

Oven is ideal: 15-20 min at 160°C to reheat and regain crispness. Microwave possible at medium power (to tenderize).

Variations

Add a chestnut stuffing.
Surround with cranberries for decoration.
Prick the skin before cooking and baste often.

Mistakes to avoid

Not drying the goose: pat it dry with paper towels after rinsing.
Forgetting to baste: baste every 30 minutes with the pan juices.
Carving right away: let it rest for 15 minutes.

Frequently asked questions

Comment cuire une oie de Noël au four ?

Season the goose, stuff it with apples, garlic, shallots, and herbs, tie the legs, rub the skin with butter, and roast about 3 hours at 180 °C on its back, basting every 30 minutes.

Comment farcir l'oie de Noël ?

Place the apple quarters, the head of garlic, the peeled shallots, and a few sprigs of thyme, rosemary, and sage inside, after seasoning the cavity with salt and pepper.

Pourquoi arroser l'oie pendant la cuisson ?

Basting every 30 minutes with the pan juices keeps the meat juicy during the 3 hours of cooking. Add a little water to the roasting pan if needed.

Combien de temps laisser reposer l'oie ?

Take the goose out of the oven and let it rest for 15 minutes before carving, so the juices redistribute through the meat.