2 cups cranberries
2 cinnamon sticks
3 cloves garlic quartered or halved
1 onion, diced
1 cup carrots, diced
1 thick slice bread (optional)
Mirepoix for bottom of the pan:
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup grape or chopped tomato
2 TBS whole peppercorns
1 TBS kosher salt
First, bring the goose to room temperature before cooking. We suggest keeping the goose in the beautiful Northern Goose packaging, to contain any extra juices, along with a pan to ensure there are no leaks. If thawing from frozen, this will normally take up to two days. During this wait, ensure to tell friends and family what an amazing meal you’re going to have in the near future.
Once your goose is ready to prep for cooking, you’ll want to remove the neck and giblet package from the cavity (giblets are the heart, liver and gizzard). Put these aside for making gravy later. You will also want to remove the wingtips with a sharp knife, by trimming them carefully at the joint – these will also go to make gravy. We suggest trimming the neck skin down to about 3-5 cm (1 inch). Finally, you should remove any excess body fat from the cavity by hand, and reserve aside. Goose Fat is exceptionally delicious and much lower in saturated fat than butter or lard – many people use it as spread on toast but we believe it’s the best way to roast potatoes.
Prep the interior to receive the stuffing by padding dry with paper towel, and then seasoning with Kosher salt. Next, generously Stuff your Goose with all ingredients except the bread. Once your goose is nice and full, cover the cavity with the bread, and fold over the belly flap. If you prefer not to use the bread, this is fine, but we suggest gently stitching the cavity closed using butcher’s needle and twine to keep all the stuffing in place. Finally, simply cross the legs and tie securely with butcher’s twine. Season the skin with some more Kosher salt and your goose is ready for the oven.
Place your Goose, breast up, on either an elevated roasting rack or a bed of Mirepoix (fancy name for base veggies) made by combining all ingredients listed above. Roast at 350 degrees Fahrenheit for roughly 20 minutes per pound till an internal temperature of 160 degrees Fahrenheit is reached when inserted into the thickest part of the thigh. Remove goose from the roasting pan and set aside, use tin foil to tent over top to keep warm. Pour off all of the fat but keep all of the vegetables in the pan for the making of the gravy (remember to keep the goose fat, we can’t stress how delicious and valuable this is). Remove stuffing from the goose to serve with the meal.
Chop up the giblets and add with the neck and wingtips to the roasting pan, along with the remaining vegetables. Return 1/2 cup of the goose fat and coat vegetables, add 1 cup of flour and stir continuously for 2 minutes on the stovetop set to medium heat. Add 2-3 cups of warm water whisking quickly to prevent any lumps from forming. Set heat to low and simmer for 30 minutes, add more water if too thick. Strain gravy into smaller sauce pot, discard vegetables and season with salt and pepper.