ROAST GOOSE recipe!

[@gary1961]

Here in England, I always stuff my goose and duck with a stuffing of apples, onions, breadcrumbs, and prunes which have been soaked in brandy. It's next level tasty. I was so glad to see you dry brined the bird. That is so important before roasting any bird, especially turkey.

[@Weekendatthecottage]

Thanks for watching Gary! LOVE the stuffing you described - thinking the brandy soaked delicacies must add a certain fabulousness to taste. We've actually added this post to our re-shoot list for 2024. Would you like to share the stuffing details... even if making the stuffing is more "gather up" as opposed to written measurements? If so, kindly forward; [e-mail]. Thanks and happy holidays!

[@agome0281]

@@Weekendatthecottage would love to know if you ever received this recipe/plan to share the video. Sounds incredible and would love to try it this year 😊

[@lucianobezerra4380]

I refrigerate my goose for two days in a plastic bag with a bottle of white dry wine, 1 tbs of salt and garlic powder and sprigs of sage and I roast it the way above. It's amazing !!!

[@Weekendatthecottage]

Really, Luciano? That sounds so fabulous. Do you prick the skin first? It must come away with a delicious flavour - thanks for sharing this!!!

[@hammadoolass]

A million times THANK YOU. Am roasting a goose tomorrow for Christmas dinner and didn't have a clue what to do - THANK YOU

[@Weekendatthecottage]

JO!!!! Thanks for writing in! Have a wonderful day tomorrow - Merry Christmas!!!!

[@MrsKringlesKitchen]

Great tip for piercing the skin! That glaze looks amazing and the goose looks perfectly cooked!

[@Weekendatthecottage]

Thanks, Mrs. K... it's my new favourite!!!

[@carlyhamilton7167]

Remember that part in A Christmas Carol where the Cratchett Family had that fantastic roast goose? We need to bring back Christmas geese.

[@Weekendatthecottage]

I remember... which is where the idea came from - love looking at old / new traditions! Happy Holidays Carly!!!

[@thatsright4194]

Too bad goose in the US is about 70 to 75 bucks a bird

[@poehlerj]

@@thatsright4194 More like 90 to 100 now.

[@dannymoore2413]

I followed the recipe with a 10 lbs goose from James Bay. First time for me and it was outstanding. the potatoes were also very good. thanks

[@Weekendatthecottage]

Thanks, Danny! It's a favourite and everyone love it!

[@danieljellers]

Low & slow = done to perfection; not overcooked & beautifully glazed!

[@Weekendatthecottage]

Daniel - thank you for watching and writing in! Nothing like a beautifully prepared goose, a bottle of champers... Cole playing in the background? Happy Holidays!

[@danieljellers]

@@Weekendatthecottage You just described my Christmas, except I'm swamping Champers for a full-bodied Chard and will reserve the goose liver for a nice Alsatian Traminer. And always Cole, whether Nat or Porter. Happy holidays to you too!

[@fzfamilyhomestead]

My husband got a goose today out hunting. I have never cooked one before. I'm going to try your recipe. It looks delicious and easy. 😊

[@Weekendatthecottage]

Oh perfect!!! Only thing... I have NO IDEA how to clean a fresh bird - we'll leave that to the hunter? A few things come to mind - make sure to make a rich stock using all the giblets, neck etc.. Also... as the video explains... poke that skin... so that the fat melts away... also... ENJOY!!!!!! Yay! Happy Holidays!

[@guelahpapyrus1385]

I used your recipe for Mother’s Day and the goose came out wonderfully. Thx for the excellent video!

[@Weekendatthecottage]

Thanks for trying the recipe and thanks too for writing in. Not a ton of meat on a goose, but certainly flavourful and so worth the effort! Hope Mother's Day was a joyous day!

[@jozaef6579]

ill take your word and try this recipe

[@TimeCoral1967]

Thank you. Merry Christmas. I'm looking at this now to see how to cook my Goose! ❤

[@Weekendatthecottage]

LOL... is your goose cooked?!!!! Wishing you a very Happy New Year @delanewilson

[@concretegooseentertainment4223]

Thank you for the great video! The goose and the potato recipe's are exactly what I was looking for this year! Since we aren't able to get everyone together this year we have this Christmas to perfect the Goose for next year when hopefully the whole family can gather again. We may even post on our channel, though the content isn't exactly about cooking. Merry Christmas!

[@Weekendatthecottage]

Thanks, CGE! For sure let's perfect our goose recipes - this is such a lovely change from the expected. Happy holidays to you and yours!

[@PlagueRavenRX]

I tried this recipe with roast duck rather than goose and it turned out perfectly.

[@Weekendatthecottage]

Good one Nathan! Duck is certainly a fav and I bet it turned out perfectly.

[@WPTheRabbitHole]

thank you. a simple video on how to cook a regular Goose. other videos talk about just Goose breast meat, or pre-cooked Goose etc etc.

[@Weekendatthecottage]

Thank you friends! It's such a flavourful treat, best to keep it simple!!!

[@brandonprows]

Very nice recipe. Thank you for sharing!

[@Weekendatthecottage]

Thank you Brandonprows! Hope you enjoy - best regards...

[@paulafigueiredo1745]

Oh boy, ... so yummy! I bet it’s worth all the work and prep. In Portugal eating duck is very popular. Thanks for sharing ❤️

[@Weekendatthecottage]

Thanks, Paula. We're going to do a story about duck next year... but they're the same - fatty birds that taste amazing!

[@hothmandon]

I got a 24 quart oven roaster with a self baseding lid So you wouldn't need to take it out every 15 minutes rebased it. And the Thanksgiving Turkey did wonderfully in it better than in the traditional oven even

[@Weekendatthecottage]

OK... give it a shot but please do us a favour and check as you go along - just don't want the skin to be softish - must be crispy!!! Please let us know how it turns out! YAY!

[@4everStrong1]

Thanks for the video! I have not had any goose since I came to the States from Romania.....

[@Weekendatthecottage]

Well... it's time to make one again! Thanks for writing in John!

[@4everStrong1]

@@Weekendatthecottage you are definitely right! I will do that again from sure!! Great job!

[@TheTortillaChannel]

Beautifully roasted goose, looks very tender and delicious 👍

[@Weekendatthecottage]

Thanks, TC! It really is amazing!

[@Wilma1529]

Is the Goose Wild Canadian or Farm Raised I.e., a Whetstone White Minden Goose from Sou. Dakota?

[@Weekendatthecottage]

Hi Joe... it was farm raised. We've heard the Whetstone is superior!

[@jeanettewaverly2590]

I've been following this channel for a while now, and I think it's amazing! I love your recipes and your clear and laid-back presentation style. I also love roast goose, though the last one I cooked, years ago, was mostly fat and bone, with little meat in between. It put me off trying it again, but maybe it's time. Love goose fat to cook with! Many thanks for this and all your scrumptious recipes!

[@Weekendatthecottage]

Jeanette... we're loving you right now - THANK YOU for these kind comments! Goose... I've kind of fallen in love with it, all over again! I'm hoping you have great success when you try it again - I do think you will! XO

[@DVineInspirationsByMartha]

You are a great cook. I love your demonstrations. Everything always look delicious. Tfs..... ~Martha

[@Weekendatthecottage]

Thanks, Martha! We should bring you up to Canada... I'll make dinner... you set the table... our followers would go crazy!!!

[@Stafford-d8u]

I’ve always felt that goose was a little greasy. Kosher salt and piercing the skin is awesome!

[@Weekendatthecottage]

Totally changes the way the goose cooks... quite fab!

[@Apollo_Blaze]

I can't remember seeing goose for sale at the markets I go to....always wanted to try this though...Great Video!

[@Weekendatthecottage]

Thanks Dennis - keep your eyes peeled... usually goose arrive in market this time of year. Also, ask your butcher - he / she will b able to find one... fingers crossed!

[@frankpichardo5299]

Most of the time it will be special order. Or check your local fancy market. Here in Phoenix we have AJ’s Fine Foods.

[@toniam.2080]

Perfect goose!

[@Weekendatthecottage]

Thank you so much, Tonia!

[@karenaamodt8608]

Is there a written recipe we could access? Thank you!

[@Weekendatthecottage]

Hi Karen... full recipe is up at weekendatthecottage.com

[@Weekendatthecottage]

Here's the full link weekendatthecottage.com/roast-goose/

[@blueboy334]

Love roasted goose...thank you!!!

[@Weekendatthecottage]

Us too, Ricks - thanks for watching!

[@angelicramirez7889]

I'm cooking my first goose today. A big 12 lb goose. I don't have cayenne, so I substituted chili powder. And I had no sage so rosemary it was. I have never had goose, I have be reassured I will adore it. I did find that after I set it in the refrigerator over night it was much easier to remove the little quills. I took the bag off and saw quite a few down feathers and quills I spend two hours with tweezers, Paper towels, and still had quills. So much I could have made my own pillow, and started making pens to sell at office depot. Ok not really.

[@Weekendatthecottage]

ANGELIC... you're comments made us SMILE - we LOVE your attitude and willingness to go with the flow.... Let us know how you goose turns out!!! YAY!!!

[@jacobfeuerwerker5498]

I never pierced goose or duck skins & I've cooked over 1000 ducks & at lease 300 geese.

[@Weekendatthecottage]

Hey Jacob - thanks for watching and writing in. For sure, if you have a way that works, stick with it... but... since you make them so often - maybe try our method the next time? Let us know what you think! Yay!

[@DirtyHippyStudio]

love how the glaze made it looks so good

[@Weekendatthecottage]

Thanks, Hippy! Hope you get a chance to try... enjoy!

[@qiviutqueen5705]

Great post. I'm doing goose again this year for Christmas but i pour 2 kettles of boiling water over the bird before roasting-this helps the skin crisp up. Do you think i could apply your lovely baste after pouring on the boiling water & after the first part of roasting ? Thanks for any advice !

[@Weekendatthecottage]

Hmmm... not sure how it will work - I've never tried the boiling water method. But... we'll never know... unless YOU try... LOL!!! I bet it will work - let us know how it goes! Happy holidays Beverly!!!

[@qiviutqueen5705]

@@Weekendatthecottage Thanks for your input. Will let you know. The boiling water method is from the Victorian era of cooking.

[@RivetGardener]

@@qiviutqueen5705 ooof! That is so much like a chinese orange duck recipe. No need to do it...so many extra steps for no reason for goose. Why don't you just gently roast your goose? You can watch my daughter roast one on my channel, but seeing you channel has zero content, I doubt it.

[@AdventuresOfBobbyBroFlex]

Great job man looks amazing

[@Weekendatthecottage]

Thanks, Bobby Bro!

[@meadowbrownbakery]

Oh yummy! I would love some of that with the roast potatoes.

[@Weekendatthecottage]

Thank you! It is such a fabulous combination!

[@vickijovi8978]

glaze is good but.. be careful with the temperature!! is to low and after 3 ,5 hour roasting with sugested temp. there are still parts that are simply raw and far from being well done. Go with different instructions about temperatures.

[@Weekendatthecottage]

Hey Vicki - what size goose did you have? Is it stuffed?

[@vickijovi8978]

@@Weekendatthecottage was stuffed,size 9pounds

[@harmonpatch6858]

Thank you for this video

[@Weekendatthecottage]

Thanks for watching it Harmon! All the best with your cooking adventures...

[@smashedlittlek]

How do you make gravy out of the giblets and tips of the goose??

[@Weekendatthecottage]

Thanks for writing in - it's a tough one with goose... only because there's little meat... but... I'd boil down the parts with onion, carrot and celery... strain the stock... and then use that for the stock!

[@smashedlittlek]

@@Weekendatthecottage ok thank you so much for your reply. I will cook it tomorrow..it is my first time and it is my first gravy i have ever made!fingers crossed it will not turn out a disaster. Merry christmas and happy new year to you all!!!

[@alansilva7060]

Can I do this with a skinned goose?

[@Weekendatthecottage]

Hi Alan... SORRY for the delay in responding. I was at a culinary event when I received your question - so... I asked a bunch of chefs!!! They say best NOT to roast a skinned goose... rather... roast the goose... and then strip away the skin. Hope this helps!

[@askerskov]

Looks great and delicious

[@Weekendatthecottage]

Thanks, Asker!

[@normlor8109]

we grew up as kids eating this great dish as part of my Heritage is from England.

[@Weekendatthecottage]

Thanks, Norm... we love it on this side of the pond too!

[@hothmandon]

I had duck before and that was really greasy And I hear deuce is also really greasy.and in many ways a Turkey is a bit bigger and fatter And that's why Turkey is more popular in the States then goose. But a Christmas Carol makes me want goose.

[@Weekendatthecottage]

True! The goose started as a request from a family member... but so glad we made it.The meat is rich and gamey - really delish!

[@DucatiQueen]

Goshhh......I can't wait till tomorrow 😂

[@Weekendatthecottage]

Yay! Wishing you all the best... Season's greetings!

[@DucatiQueen]

Weekend at the Cottage Merry Christmas and a awesome New Years 🌲🍗🥂 Getting ready to roast my Christmas Goose 🤗

[@Hollcall]

Gave my Wife the "Christmas Goose" this year. She rather enjoyed it. hahahahahahaahahaha

[@Weekendatthecottage]

Not sure if that makes me laugh or cry!

[@howardwayne3974]

Maybe you should ask her for her personal opinion .

[@Elyograg1]

Mouthwatering 🤤

[@Weekendatthecottage]

Thanks! Not a ton of meat on the bird... but oh, so flavourful!!!

[@williamanthony9090]

Wow, who is this guy? This generation's "Galloping Gourmet?" Now I want to try roasting a goose!

[@Weekendatthecottage]

Giddy up... hope you enjoy William!

[@cmaur811]

You rock

[@Weekendatthecottage]

Excellent! Thanks for trying the recipe!

[@adamchirgwin8036]

Roast goose it's sounds great

[@Weekendatthecottage]

Thanks, Adam! Roast goose is a nice change! Hope you enjoy!

[@charity9660]

How would you cook it for a pregnant woman cause i can’t eat any bird that isn’t cooked all the way

[@Weekendatthecottage]

You can prepare it as directed... then slice and finish your portion under a broiler or sauce pan.

[@RivetGardener]

Just cook it all the way. you can further brown and crisp up the breast slices in a skillet with butter.

[@fishnfool3715]

Pineapple instead of cinimin,still a great recipe

[@Weekendatthecottage]

Thanks Fish Nfool... love the pineapple idea! Thanks for watching!

[@josephcosta5382]

I'm doing 2 at the same time without letting it sit in the fridge for 24hrs AND it's my 1st time doing this type of bird. Needless to say, I'm not feeling confident lol. 😭😂

[@Weekendatthecottage]

I bet they'll be fine... please let us know how it (they) turn out!

[@cmaur811]

Made potato knishes too

[@Weekendatthecottage]

LOVE knishes... such a treat!

[@CenturianCornelious]

Why is the goose at 150 degrees after cooking for three hours hotter than that?

[@Weekendatthecottage]

It's a slow roast at a lower temperature... but that temperature is the perfect doneness at 160 degrees - quite amazing!

[@carlenebrown7529]

HA HA HA!

[@Weekendatthecottage]

Yay! Hope you enjoy!

[@cmaur811]

Mine is to high

[@Weekendatthecottage]

Right on!

[@hunter-kv2zw]

R u sure is goose,it looks like duck

[@Weekendatthecottage]

Nope... 100% percent sure it's a goose. The ducks at this farm were much smaller.

[@MayIPleaseAskYou]

Hi Weekend at the cottage - are you planning on doing a Kill / Roast / Eat PUPPIES 🐶 video anytime soon? There’s nothing better than raising and harvesting your own meat Murdered Earthlings All for Taste I’ve got another litter ready and waiting to be prepared. I usually wait till they are around 10 weeks old 🐶 plump and tender. I’ve found the best way to harvest them is by a few quick blows 🔨 to the skull, as that preserves the brain, gotta love those sweetbreads! The Taste of their shattered bodies is delicious! Got another in the oven right now and I’m drooling 🤤 just thinking about it thank goodness eating Dogs 🐕 is still legal here in the U.K. 🇬🇧 👩🏻‍💻

[@Weekendatthecottage]

Greetings May I Please Ask You!!! No... no plans to kill, roast or even eat puppies... yet!!! Sounds like you're on it though... yikes!!!

[@MayIPleaseAskYou]

@Weekend at the Cottage the point you seem to be deliberately missing is that Your Victims are NO Different to Puppies 🐶 Yet as humans, your love for the Taste of ANIMAL ABUSE trumps your compassion and empathy! Remember: When humans look in the mirror you see an Animal Abuser staring back Hypocritical Unseeing Mindless Arrogant Noxious Speciesists Ask yourself why you #ChooseToAbuse MOTHERS AND BABIES is your #BloodLust worth your support of the Animal Holocaust? 🎥 www.nationearth.com 🎥 www.landofhopeandglory.org 🎥 www.watchdominion.com.au Thankfully I Smashed👊🏼Through my cognitive dissonance and am No longer one of the humans - now I’m Vegan 🌱 and choose #LeastHarm for ALL fellow Animals...boy just some 🐕 🐈 🐎 vegankit.com 🌱 🌹

[@justplainbrad7713]

@@MayIPleaseAskYou Soy what is your present quest...to annoy normal human beings, who cook & eat animals that were raised for eating. If you set-up an appointment for an psychiatric evaluation, I will gladly foot the bill...because you definitely need help.

[@Octimas]

Goose aint white meat!

[@Weekendatthecottage]

No, it ain't!

[@1MeanBone]

Thank goodness!

[@astridforman5874]

That's what makes it so good

[@swifstart_7777]

Nasty

[@Weekendatthecottage]

Actually... delicious!

[@russt9478]

damn it! it's not a race. SLOW THE FREAK DOWN.

[@Weekendatthecottage]

Sorry Russ!!!!