Roasted goose Calories

Roasted goose is fatty because geese naturally carry a substantial layer of fat beneath the skin, which helps insulate them. Much of it renders during roasting; carefully pricking the skin and pouring off the pan fat helps keep the finished meat from sitting in grease.

For crisp skin on roasted goose, dry the skin thoroughly before cooking and prick it in several places without cutting into the flesh. Let the fat render as it roasts, drain the pan when needed, and finish with higher heat while watching closely to prevent burning.

Roasted goose pairs well with tart fruit such as apples or cranberries, roasted root vegetables, and potatoes cooked in a little of its rendered fat. A sharp or acidic side balances the rich meat better than adding another heavy, creamy dish.

Roasted goose is usually larger and has more fat beneath its skin than roast duck, so it takes longer to cook and produces more rendered fat. Both can have crisp skin, but goose is often served as a larger centerpiece with richer-tasting meat.

Strain the fat from roasted goose through a fine sieve, let it cool, and refrigerate it in a clean, covered container. It is excellent for roasting potatoes and vegetables. Discard it if it smells rancid or has been contaminated by meat juices or food scraps.

Roasted goose can be filled loosely with aromatics such as onion, apple, citrus, or herbs to scent the meat. Avoid packing the cavity tightly, since that can slow cooking; cook any stuffing separately unless you can verify it reaches a safe temperature.

Let roasted goose rest before carving so the juices settle. Remove the legs at the joints first, then slice the breast meat along either side of the breastbone. Goose can be richer and firmer than chicken, so a sharp knife makes neat slices easier.

Refrigerate roasted goose leftovers in a shallow, covered container within two hours of cooking. Eat them within three to four days, or freeze them for longer storage. Reheat leftovers thoroughly, and keep the meat separate from any stuffing or gravy when storing.

Roasted goose provides protein and B vitamins, but it is also rich in fat, especially when eaten with the skin. A smaller portion with vegetables and less of the rendered fat makes a more balanced meal than serving it with several rich sides.