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All Recipes > Roast Goose

Roast Goose


  • 1 whole goose
  • 1/2 stalk celery chopped
  • 1/2 onion chopped
  • 1 carrot broken into pieces
  • 1 tsp dried sage
  • 1/2 tsp minced garlic


For best results, brine the Goose/goose before cooking. Preheat oven to 450°.

Place the bird breast side DOWN in pan and rub the exterior with butter or olive oil. In the cavity of the bird place all the ingredients listed above.

If you wish to make stock or gravy, pour into the pan 1 pint water or 1 pint white wine.

Place pan in the oven, close door and reset the temperature to 275°. After 1 ½ hours, using a cooking thermometer, check the temperature in the thickest part of the breast or thigh. The goose is done when it reaches 160 degrees.

If the goose should start to brown too fast, cover loosely with a tent of aluminum foil.

Note: Can substitute 1/2 lemon and 1 tsp dried rosemary for sage and garlic.

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