Chef John's Roast Christmas Goose

Ingredients

• 1 (4-5 lb) goose
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 cups chicken or vegetable stock
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 bay leaf

Directions

1. Preheat the oven to 375°F.
2. Pat the goose dry with paper towels. Rub the olive oil over the skin. Sprinkle the herbs, garlic powder, onion powder, salt, and pepper over the top of the goose.
3. Place the butter in a roasting pan. Place the goose in the pan, breast side up. Add the carrots, celery, onion, and bay leaf to the pan.
4. Pour the stock into the pan. Cover the pan with aluminum foil and roast for 45 minutes.
5. Remove the foil and roast for an additional 45 minutes, or until the skin is golden brown and the internal temperature of the thickest part of the thigh is 165°F.
6. Remove the pan from the oven and let the goose rest for 10 minutes before carving.

Interesting Facts

• Goose has been a traditional holiday dish since the Middle Ages.
• In the United States, roast goose is often served on Christmas Eve.
• Goose is a source of iron, zinc, and vitamin B12.