Crispy Skin Goose Herb (Printable)

Tender roast goose with crisp skin and aromatic herb stuffing for a festive main.

# Ingredient List:

→ Goose

01 - 1 whole goose (8.8–11 lbs), giblets removed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon ground black pepper
04 - 1 orange, quartered
05 - 1 onion, quartered

→ Herb Stuffing

06 - 7 cups stale white bread, cubed
07 - 4 tablespoons unsalted butter, melted
08 - 1 medium onion, finely chopped
09 - 2 celery stalks, finely chopped
10 - 2 apples, peeled, cored, diced
11 - 3 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh sage, chopped
13 - 1 tablespoon fresh thyme leaves
14 - 1 teaspoon dried marjoram
15 - 1 egg, lightly beaten
16 - 1/2 cup chicken stock
17 - Salt and pepper, to taste

→ For Roasting

18 - 1 cup water
19 - Fresh herbs (thyme, rosemary), optional, for garnish

# Directions:

01 - Set the oven to 350°F (180°C) to prepare for roasting.
02 - Pat the goose dry with paper towels, trim excess fat from neck and cavity, then season both inside and out with 2 teaspoons kosher salt and 1 teaspoon ground black pepper.
03 - Place the quartered orange and onion inside the goose cavity for added flavor.
04 - In a large bowl, mix bread cubes with melted butter, then incorporate chopped onion, celery, apples, parsley, sage, thyme, and marjoram. Stir in the beaten egg and chicken stock, seasoning with salt and pepper to taste.
05 - Fill the goose cavity loosely with the herb mixture, avoiding overpacking. Reserve extra stuffing to bake separately if desired.
06 - Tie the legs together with kitchen twine and tuck wings underneath to maintain shape during roasting.
07 - Place the goose breast-side up on a rack within a large roasting pan and pour 1 cup water into the pan.
08 - Cook for 2 hours and 30 minutes, basting every 30–40 minutes with pan juices. After the first hour, prick the skin with a fork avoiding meat to render fat and crisp skin evenly.
09 - If skin browns excessively, loosely cover with foil to prevent burning.
10 - Verify the internal temperature reaches 165°F (75°C) in the thickest part of the thigh to ensure thorough cooking.
11 - Let the goose rest, loosely covered, for at least 20 minutes before carving. Serve alongside herb stuffing and optionally garnish with fresh herbs.

# Expert Tips:

01 -
  • The skin crackles with an almost impossible crispness when you know the technique, and everyone at the table will ask for your secret
  • The herb stuffing soaks up all those beautiful rendered goose juices, making it taste nothing like ordinary bread dressing
  • You'll have liquid gold left over—rendered goose fat that transforms simple roasted potatoes into something unforgettable
  • This dish turns an ordinary dinner into an occasion, the kind of meal people remember and ask you to make again
02 -
  • Pricking the skin after an hour makes the difference between crispy and chewy. Don't skip this step, and don't worry—you're not hurting the meat underneath. A gentle prick is all you need.
  • Save every drop of that rendered goose fat. Strain it into a container and refrigerate it. It's liquid gold for roasting potatoes or vegetables and will keep for months. This was the moment I realized goose wasn't wasteful at all.
03 -
  • Ask your butcher to order the goose ahead of time and request that it be properly aged. A well-aged bird makes a difference you can taste.
  • Have all your ingredients prepped before you begin. There's nothing worse than chopping herbs frantically while the goose waits to be stuffed.

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