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Christmas Goose Recipe

Chris Nappa
Course Entree
Cuisine Scandanavian


  • 1 young goose 10-12 pounds (fresh or frozen)
  • salt
  • 2 pounds Granny Smith apples
  • 12 ounces prunes
  • 1/2 cup flour
  • 1/2 cup butter 1 stick


  • If the goose is frozen, thaw in refrigerator. Leave enough time so that it will be completely thawed 48 hours before roasting.
  • Unwrap goose and place in roasting pan. Refrigerate for 48 hours.
  • Preheat oven to 425. Place rack in lower third of oven.
  • Peel, core, and quarter apples. Set aside.
  • Plump prunes in warm water for about 30 minutes. Drain, cut in half, and mix with apples.
  • Remove neck and giblets from large cavity in goose. (Set aside for gravy, if desired.)
  • Remove excess fat and set aside. (See description above for how to render fat.)
  • Check carefully for any remaining small feathers. Pluck or singe any you find.
  • Rinse goose, inside and out, with cold water. Dry thoroughly with paper towels.
  • Salt goose, inside and out.
  • Stuff large cavity with apple and prune mixture.
  • Pull tail over cavity opening and close with small skewers.
  • Place goose on rack, breast facing up, and set in roasting pan.
  • Roast at 425 for 30 minutes.
  • While goose is roasting, melt butter in small saucepan with 1 to 2 cups hot water. Set out a baking sheet (with sides) large enough to hold roasting rack, and a medium bowl (not plastic).
  • Remove roasting pan from oven and place rack and goose on baking sheet. Carefully pour excess fat from roasting pan into bowl.
  • Lower heat to 350.
  • Put rack and goose in roasting pan. Carefully flip goose so that its back is facing up. Baste goose with butter and water, and then sprinkle with a bit of the flour. (This will help the skin brown and also absorb some of the fat.)
  • Put goose back in oven.
  • After every 30 minutes, take the goose out and repeat the process (drain - flip - basteĀ - flour). For the final 15 minutes of roasting, the goose should be breast up.
  • After goose has roasted for 2 to 2-1/2 hours, check the legs to see how loose they are. The goose is done when the legs are really loose.
  • Remove goose from pan and rack and set on cutting board, breast up. Let rest for 15-20 minutes before carving.
  • Tip on carving: do your best, and do it in the kitchen. Be sure to show the goose off to your guests before carving!
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