📝 About This Recipe
A centerpiece of German holiday traditions, this roast goose is a masterclass in texture, offering shatteringly crisp skin and succulent, dark meat. Stuffed with aromatic apples, onions, and chestnuts, the bird infuses with autumnal sweetness while the rendered fat creates the most decadent gravy you will ever taste. It is a festive labor of love that fills the home with the comforting scents of cloves, mugwort, and holiday cheer.
🥗 Ingredients
The Goose
- 4.5-5 kg Whole Goose (giblets removed and reserved)
- 3 tablespoons Sea Salt (coarse)
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Dried Mugwort (Beifuß) (essential for digestion of rich fats)
The Aromatic Stuffing
- 3 large Tart Apples (such as Boskoop or Granny Smith, quartered)
- 2 medium Yellow Onions (peeled and quartered)
- 200 grams Pre-cooked Chestnuts (peeled)
- 1 tablespoon Dried Marjoram
Roasting Base and Sauce
- 2 large Carrots (roughly chopped)
- 200 grams Celery Root (Celeriac) (peeled and cubed)
- 1 large Leek (cleaned and sliced)
- 250 ml Dry Red Wine (such as a Spätburgunder)
- 500 ml Goose or Chicken Stock
- 2 tablespoons Cold Butter (cubed for the sauce)
👨🍳 Instructions
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1
Remove the goose from the refrigerator 1 hour before cooking to bring it to room temperature. Remove the giblets and any large deposits of fat from the cavity; set the fat aside to render later.
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2
Rinse the goose thoroughly inside and out with cold water, then pat extremely dry with paper towels. A dry skin is the secret to maximum crispiness.
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3
Using a sharp skewer or fork, prick the skin of the goose all over, especially around the legs and the lower breast. Be careful to only pierce the skin and fat layer, not the meat itself.
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4
Generously rub the interior and exterior of the bird with the sea salt, black pepper, and dried mugwort.
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5
In a large bowl, toss the quartered apples, onions, chestnuts, and marjoram together. Stuff this mixture into the cavity of the goose.
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6
Close the cavity using kitchen twine or poultry skewers. Tie the legs together and tuck the wing tips under the body to ensure even roasting.
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7
Preheat your oven to 170°C (340°F). Place the chopped carrots, celery root, and leeks into a large roasting pan. Place the goose breast-side down on a rack set inside the pan.
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8
Pour 500ml of boiling water into the roasting pan (not over the goose). Roast for 90 minutes. Every 30 minutes, use a bulb baster to remove the rendered fat from the pan and store it in a glass jar.
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9
Carefully flip the goose so it is breast-side up. Increase the oven temperature to 180°C (350°F). Roast for another 90 minutes to 2 hours, basting occasionally with the pan juices (not the pure fat).
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10
For the final 20 minutes of cooking, increase the heat to 220°C (425°F). Dissolve 1 teaspoon of salt in 50ml of ice-cold water and brush this over the skin to help it puff and crisp up.
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11
The goose is done when the internal temperature of the thickest part of the thigh reaches 85°C (185°F). Remove from the oven and let it rest on a warm platter for at least 30 minutes.
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12
While the goose rests, strain the pan juices into a saucepan, discarding the vegetables. Skim off any remaining fat. Add the red wine and stock, simmer until reduced by half, then whisk in the cold butter to create a glossy, rich gravy.
💡 Chef's Tips
Always use dried mugwort (Beifuß) if possible; it contains bitter substances that help the body digest the heavy fats of the goose. Pricking the skin is non-negotiable; it creates channels for the fat to escape, which prevents the meat from boiling in its own grease. Save the rendered goose fat (Gänseschmalz)! It lasts for months in the fridge and is the best fat for roasting potatoes or sautéing cabbage. If the wing tips or drumsticks start to get too dark, wrap them in small pieces of aluminum foil halfway through the roasting process. Use a V-shaped roasting rack to keep the bird elevated from the liquid, ensuring the skin on the bottom doesn't get soggy.
🍽️ Serving Suggestions
Serve with traditional German Rotkohl (braised red cabbage with apples and cloves). Pair with large, fluffy Kartoffelklöße (potato dumplings) to soak up every drop of the red wine gravy. Include a side of caramelized chestnuts and roasted Brussels sprouts with bacon for a complete holiday feast. A glass of dry German Spätburgunder (Pinot Noir) or an off-dry Riesling provides the perfect acidity to balance the richness of the poultry. Garnish the serving platter with fresh rosemary sprigs and halved roasted apples for a stunning visual impact.