A spiced Roast Goose that is super crispy and golden on the outside, tender and incredibly flavorful on the inside. With this detailed recipe tutorial you will learn how to make this special treat perfectly the very first time! Step by step photos above.
First wipe the goose using paper towels, inside out.
Remove the neck and giblets from inside the cavity and set it aside
Using a sharp knife cut off the first two joints from the wings. The knife will help you cut through the skin and you would have to snap off the bones in the opposite direction and use the knife to cut through rest of the skin.
Cut off the extra skinup to one inch from the neck. Fold over the remaining skin flap and use tooth picks to close the body cavity at the neck end.
Remove the excess fat from the body cavity as well as possible.
Cut off the goose's tail, also known as pope's nose.
Set aside the neck, giblets, wing tips, fats etc and use for making a gravy if you wish.
Using a sharp pointed knife, fork or clean needle prick all over the skin at an angle, without poking into the flesh.
SEASON THE GOOSE
Drizzle a few drops olive oil over the goose. Reserve two pinches salt and sprinkle the rest inside and outside and rub it all over.
Then take half a lemon and rub it all over the goose, inside and outside.
Combine the mixed spice blend, 1 tsp black pepper and ½ tsp turmeric and sprinkle it inside and rub it into all corners. If using any dried herbs you can sprinkle some inside the body cavity.
Mix 1 tsp black pepper, 2 tsp paprika, ½ tsp turmeric and rub it all over the outside. Place the goose in refrigerator for 12 to 24 hours.
STUFF THE GOOSE
Preheat the oven to 325ºF while stuffing the goose.
Take the goose out of the refrigerator and let it rest while you prepare the stuffing.
Peel and quarter the onions. Core and de-seed the apples and slice. Quarter the remaining lemons. Use less lemon if using tart apples.
Sprinkle two pinches of salt on the onions, apples and lemons.
Stuff the goose cavity with onions, apples, lemons, thyme, basil and oregano. If using dried herbs you may sprinkle it inside the body cavity before stuffing and also add some to the stuffing.
Bring the goose legs together and using a piece of kitchen twine tie the legs and secure it well.
ROAST THE GOOSE
Take a large roasting pan with a rack and transfer the stuffed goose, breast side down, over the rack. Pour a cup of water in the base of the pan.
Cover the pan with the lid and bake for about 1½ hours. Then remove the lid. Transfer all the fat collected in the bottom of the pan into a small bowl. See notes for cooking time.
Baste the goose with the juices in the pan and brush with a little bit of the melted fat. Cut whole garlic into halves and place on the rack.
Put it back in the oven and roast for another 45 to 60 minutes until the goose is dark golden brown and crisp on the back.
Carefully flip the goose using wide kitchen utensils and place it breast side up. Brush with pan juices and melted fat all over the breast side of the goose.
Place it back in the oven and roast for about an hour until it is dark golden brown and crispyon the top also. It is well done, when a sharp knife tip inserted into the thick portion of the thigh releases clear juices.
Check temperature (see notes). The whole process will take 3 hours or more.
Remove the roasting pan from the oven, place a lid ajar, not air tight, and let it rest for about 30 minutes.
Pour the pan juices into a small serving bowl, or reduce it further to thicken it and serve. Scatter some fresh basil over it.
CARVE THE GOOSE
Transfer the goose to a wooden board to carve. Cut the kitchen twine from around the legs and discard.
Using a sharp knife cut through the skin and meat between the breast and leg until the joint. Push down the leg and dislodge the joint and slice through it with the knife.
Find the joint between the drumstick and thigh and cut through it. Set aside.
Repeat the above two steps with the other leg.
Position the knife on one side of the breast bone and slice downward, close to the bone and pulling away the meat from the bone. And do this from top to bottom and get all of the breast as one piece.
Slice through the joint to separate the wing. Repeat the steps with the other side.
Using the knife slice the goose breast, making sure that the skin is still attached.
Arrange all the pieces on a serving platter. Also serve the stuffing and the thickened pan juices.