Did you know that goose used to be the signature Christmas dish? We will share 12 Holiday Goose Recipes with you, including our own.
Our ancestors lived with seasons and ate with seasons. That meant berries in June, apricots in July, watermelons in August, apples, and grapes in September and October, meats, and grains in colder months.
No matter how it is presented, goose must never be considered anything other than a dish suitable for home-style cooking
La Bonne Cuisine de Madame E. Saint-Ange
Why goose for Christmas, you might ask? For the same reason. By wintertime, spring goose hatchlings, as well as turkeys and ducks, had enough time to gain weight and fat and tasted their best. Ever wondered what qualified turkey as a Thanksgiving bird? By late November, it was fat enough to be eaten, and colonists knew it and hunted for wild turkey.
In Defense Of A Goose
In our age of immediate gratification, the goose is an anti-hero. Goose is a quintessential slow food. That's why you won't see it on a restaurant menu, and roast beef and ham replaced it on holiday table. It's an easy recipe to make, but you can't rush it or speed up. You'll need to start two to three days in advance to reward your family and friends with an exclusive and unforgettable feast.
…At Christmas, the traditional time for roast goose in the country, you should use a bird born in previous May
La Bonne Cuisine de Madame E. Saint-Ange
Please, do tell it took you three days to make. And don't say that the most challenging part was cutting it for the table. Make sure everyone takes a selfie with a goose for Instagram before carving.
This is how we do it!
It's as easy as one, two, three.
One: Are we there yet?
Goose is a large bird with a thick layer of fat, and one of the keys to success is salt. The dry rub won't do because it won't get through the fat. We soaked it in brine for two days to get it salted through, but three days would be better. The salt works as a natural preservative, and it's ok to keep it for three days before cooking, but the bird must stay in a cold place. To make the brine add twice as much salt as you can bare to taste.
Tip
- - Don't forget to remove the neck and gizzards from inside the bird. Make a salted solution first before placing the bird in it. Being there, done that.
Two: Foreplay
The bird cooked in two phases. After you remove goose from the brine, roast it in the oven until the interior meat temperature reaches 166°F.
Take it out of the oven and let it cool down to room temperature. Save the liquid that accumulates inside the bird. It will come handy later.
Tip
- - Use the electronic thermometer with a stick that allows you to set the alarm for the desired temperature. Place the bird on the rack or perforated baking sheet so the fat can drip off it.
Three: Goosemaking
In the final stage, rub the goose inside and out with a spice mix. Quarter and cover apples with the same spice mixture. Staff the bird with apples and prunes.
Remember the juice from the goose you saved earlier? Add the remaining spices into the liquid and soak a cheesecloth or cotton kitchen towel in the mixture. Cover the goose with the soaked cloth. Don't worry, it won't burn. Roast the goose in the oven until the internal temperature reaches 184°F.
Tips:
- - You can use the spice rub we used: sugar, clove, black pepper, cinnamon, and thyme. Or you can come up with your own.
- - Wrap the wings and drums with foil to prevent burning. Don't forget to use the electronic thermometer with a temperature alarm.
12 Holiday Goose Recipes
We selected these 12 holiday goose recipes (including ours) based on our experience with cooking this game dish for family celebrations. Christmas traditions in Europe countries influenced our picks because of our origins. However, we are always open to new flavors. We will keep an eye on more good recipes in the future. Let us know if you would like to suggest one!
How To Roast A Goose
Basics of roasting a goose with detailed explanations about the preparation stage.
Sweet Roasted Goose with Cumberland Sauce
Although this recipe contains useful cooking tips, in the list of ingredients, we see corn syrup. We never use corn syrup in our kitchen, but maple syrup, we heard, can become a great substitute. The recipe for Cumberland source is a good addition to anyone who loves eating and cooking game.
German Perfection
Detailed notes on how to roast a goose, Plus interesting German cuisine inspired suggestions including sauerkraut stuffing.
Goose with Boozy Prunes
This recipe features prunes soaked in Armagnac for up to a week! We can imagine the effect, can you?
Viennese Christmas Goose
This recipe comes from the Kellner family of Altwienerhof restaurant that serves traditional Viennese food. On Christmas, this goose is usually served with red cabbage and potato dumplings. The recipe also includes roasted apples and glazed chestnuts.
Smoked Christmas Goose
This recipe includes detailed information on the structure of goose meat. Also, this cooking method might be a good alternative for those who enjoy cooking outside at this time of a year.
The Goose of Christmas Past
This recipe includes detailed information on the structure of goose meat. Also, this cooking method might be a good alternative for those who enjoy cooking outside at this time of a year.Very entertaining mustard and garlic holiday goose recipe! Don’t skip the audio bed-time story about cooking it!
Goose with Orange Honey Glaze
In addition to oranges and honey, this recipe calls for Five Spice mix. The bird must be marinated, which will help all the ingredients to flavor the meat better.
Roasted Goose with Apple and Orange Stuffing
England essential Christmas recipe with traditional spices, which are usually recommended for roasted goose all across Europe.
Easy Recipe for Roasted Goose
We started cooking goose years ago when we lived in Brooklyn, NY. Back then, there was no one else we knew who attempted this while living in a small Brooklyn apartment. We found this easy recipe coming from Brooklyn. It provides all necessary information for roasting a goose in the shortest time.
So here there are 12 Holiday Goose recipes! No matter which one you will choose to follow, you are going to have one of the most memorable holiday meals for sure!
To crown our Wine Swinging holiday dinner, we pair it with wine, of course. Traditionally we pair it with red wine such as Pio Cesare Il Bricco Barbaresco, but we also like to be adventurous and try it with sparkling like Luc Belair.
Happy holidays!
