Anyone here make roast goose, or at least eat it? I’m thinking ahead about roasting a goose for Christmas instead of turkey. Does it taste like duck, i.e., fatty, juicy, and delicious?
I’ve heard it’s very greasy.
Right. It’s pretty greasy. Good, but greasy.
I think I remember reading somewhere that goose is very greasy…
Expect a lot of grease.
I’ve had it twice, it can be quite tasty. Are you buying the goose from the store, (farm-raised), or is it wild? Young farm-raised geese are very fatty they need to be slow roasted, (6hrs. at least), on a rack over a very deep pan. Keep poking it all over and removing the grease with a baster as it fills the pan. Save some of the grease to cook your veggies in. Cook until the deepest part of the thigh is 170 deg. and the fat runs absolutely clear, (no pink!).
Farm-raised goose from the butcher’s. Thanks for all the info, Foolonthehill. I’ll use a meat thermometer.
I’ve been thinking about getting a goose too, although I do hear they can be quite greasy.
A Christmas goose is a wonderful dish. I have done them a couple of times. I feel it is only fair to warn you that they can be quite greasy.
It won’t take anywhere near 6 hours assuming you are cooking at 350F. I’ve got some recipes at home, I will check later
So I’ve heard.
My first thought on seeing the thread title was, “Be prepared to have about nine gallons of goose grease.”
Anyone know of a NY restaurant that has roast goose on the standard menu?
Is it a greasy spoon? 
(Seriously, several results come up for a google search.)
I’ve heard that smearing goose grease on your chest is good for a cold, so it’s probably a good thing that they’re quite greasy–or so I’ve been told.
Serious comment: Be aware that a goose will have less meat than you’ll think it does based on looking at it. If your goose is going to be the only protein for your dinner guests, be sure to have plenty of side dishes.
(There’ll be no shortage of grease, though.)
I hear they are rather dry- you might want to wrap one in bacon.
Rick: Please put me on the list for your recipes!
It’s been years since I’ve had a goose… eaten goose. It was easier to get duck, so I only had goose at friends’ parties.
Check here for what look like some awesome recipes for goose. Check out Roast Goose with Brandy Cranberry Reduction and Apple Cider Glazed Pearl Onions or Roast Port Glazed Goose with Tawny Port Gravy. makes me want to go buy a goose.
Most list a cooking time of 2 hours or so. There is one recipe that lists 7 hours, but that is for a larger bird. Based on my experience on cooking turkeys, I have some real reservations about a 7 hour cooking time. If you go with a long cooking time, make sure use a thermometer and cook to 170 in the thickest part of the thigh.
I’ve cooked goose several times. They are all dark meat and are delicious. As other posters have said they don’t have as much meat as you’d think.
I cook mine by poking the skin all over with a knife, being careful not to go into the meat. Pre-roast it at a low temperature to (get ready for it) render most of the grease. Collect the grease as it is a beautiful, pure white substance that can be substituted for butter or lard.
Once the grease is rendered, stuff the goose with a sweet dressing that contains things like port soaked prunes or other fruit.
It’s more difficult to carve than a turkey, particularly the wings which are tough to remove. I’d advise to not carve at the table.
Now there’s a Christmas dinner to remember!
Thanks to all of you for the additional information.