How To Cook Goose

All you need to know about: How To Cook Goose.

Preparing the Goose

The first step in cooking a goose is to prepare the bird. Start by thawing your frozen goose in the refrigerator. It will take approximately 24 hours for every 4 pounds of goose. Once thawed, remove the giblets and neck from the body cavity. Rinse the goose inside and out with cold water, then pat dry with paper towels.

Stuffing the Goose

If desired, you can stuff the goose with a traditional stuffing. Make sure the stuffing is moist, as dry stuffing will not cook properly. Stuff the neck and body cavities with the stuffing.

Trussing the Goose

Trussing the goose is important to help maintain an even shape while cooking. To truss, use kitchen string to tie the legs together and secure the wings to the body. This will help the goose cook evenly and keep the stuffing inside the body.

Roasting the Goose

Preheat your oven to 325 degrees. Place the goose on a roasting rack in a roasting pan. Rub the goose with melted butter or oil and season with salt and pepper. Place the roasting pan in the preheated oven and roast for 15 minutes per pound, or until the internal temperature of the thickest part of the thigh reaches 165 degrees. Baste the goose occasionally with the pan juices.

Finishing the Goose

When the goose is done cooking, remove it from the oven and let it rest for 15 minutes before carving. You can serve the goose with gravy made from the pan drippings or your favorite side dish. Enjoy!