Roasted Christmas Goose

Ingredients

• 1 whole goose (4-5 kg / 9-11 lbs) 1 whole goose (4-5 kg / 9-11 lbs)
• 2 tablespoons salt 2 tablespoons salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground juniper berries 1 teaspoon ground juniper berries
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 1 onion, quartered 1 onion, quartered
• 2 apples, quartered 2 apples, quartered
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 4 cups (946 ml) chicken or vegetable broth 4 cups (946 ml) chicken or vegetable broth
• 2 tablespoons all-purpose flour (for gravy) 2 tablespoons all-purpose flour (for gravy)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the salt, sugar, black pepper, ground juniper berries, ground cloves, and dried marjoram to make the dry brine mixture.
3. 3.
   Pat the goose dry with paper towels and rub the dry brine mixture all over the goose, inside and out. Place the goose on a rack in a roasting pan and refrigerate uncovered overnight.
4. 4.
   Remove the goose from the refrigerator and let it come to room temperature for about 30 minutes.
5. 5.
   Stuff the cavity of the goose with the quartered onion, apples, and fresh thyme.
6. 6.
   Pour the chicken or vegetable broth into the roasting pan.
7. 7.
   Roast the goose in the preheated oven for about 3-4 hours, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh.
8. 8.
   While the goose is roasting, baste it with the pan juices every 30 minutes to keep it moist and flavorful.
9. 9.
   Once cooked, transfer the goose to a cutting board and let it rest for 20 minutes before carving.
10. 10.
    To make the gravy, strain the pan juices into a saucepan and bring to a simmer. In a separate bowl, mix the flour with a little water to make a slurry. Slowly whisk the slurry into the simmering pan juices until thickened.
11. 11.
    Carve the roasted goose and serve with the gravy.

Treat your ingredients with care...

• Goose — Make sure to pat the goose dry before applying the dry brine mixture to ensure it adheres properly to the skin.
• Juniper berries — If you can't find ground juniper berries, you can crush whole juniper berries using a mortar and pestle or a spice grinder.
• Marjoram — If dried marjoram is not available, you can substitute it with dried oregano, as they have similar flavors.

Tips & Tricks

• To achieve a crispy skin, you can increase the oven temperature to 220°C (425°F) for the last 15-20 minutes of roasting.
• Save the rendered goose fat for future cooking. It adds incredible flavor to roasted potatoes or vegetables.
• Serve the roasted goose with traditional German sides like red cabbage, potato dumplings, and cranberry sauce for a complete holiday feast.
• If you prefer a leaner option, you can remove the skin before serving.

Serving advice

Serve the carved roasted goose on a large platter, garnished with fresh thyme sprigs. Accompany it with the homemade gravy in a gravy boat for guests to pour over their portions. Serve alongside traditional German sides and a glass of red wine for a festive and satisfying meal.

Presentation advice

For an elegant presentation, arrange the carved roasted goose on a bed of fresh greens, such as watercress or arugula. Garnish with roasted apples and thyme sprigs. Serve the sides in separate bowls or on individual plates to create a visually appealing spread.