Christmas roast goose

recipe Detail


Make roast goose the star of Christmas dinner. Roasting the legs separately ensures everything is perfectly cooked, while the long resting time frees up the oven and allows the meat to retain its juiciness. The goose can be prepared up to step 4 a day ahead and the spice rub adds aromatic flavour to the meat.


- 1 whole Christmas roast goose

- Olive oil (for brushing)

- Salt

- Pepper

- Dried sage

- Dried thyme

- Dried rosemary

- Garlic powder

- Onion powder


1. Preheat your oven to 375°F (190°C).

2. Take your Christmas roast goose and remove any packaging or giblets from the cavity.

3. Place the goose in a large roasting pan, breast side up.

4. Using a sharp knife, score the skin of the goose in a criss-cross pattern. This will help the fat to render and make the skin crispy.

5. In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of dried sage, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.

6. Rub this seasoning mixture over the entire goose, making sure to get it into the scored skin.

7. Cover the roasting pan with foil and place it in the oven.

8. Roast the goose for 2 hours, basting with the pan juices every 30 minutes.

9. After 2 hours, remove the foil and continue to roast for an additional 45 minutes to 1 hour, or until the skin is golden brown and crispy.

10. Once done, remove the goose from the oven and let it rest for 15 minutes before carving and serving.

11. Optional: You can use some of the pan juices to make a delicious gravy to serve with the goose. Simply strain the juices into a saucepan and bring to a boil. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and slowly pour it into the boiling juices, whisking constantly until thickened. Serve with the goose.

12. Enjoy your delicious and festive Christmas roast goose!

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