German Christmas Goose (We ihnachtsgans)
A traditional German Christmas goose offers an impressive holiday centerpiece, simple to prepare for festive occasions.
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Instructions
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Preheat oven to 350 F.
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Wash and dry the goose, then season its cavity with salt, pepper, and thyme before filling with apple quarters and onions; cook any remaining alongside.
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Combine 1 tablespoon salt with 1 cup water, pour into a roasting pan, and place a rack over it. Pierce the goose skin to allow fat to render.
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Place the goose breast-side down on the rack and roast for 50 minutes, basting with the salt water and adding water to the drip pan as needed.
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Flip the goose to its back and continue roasting for another 50 minutes, basting periodically.
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Let the goose rest for 5 minutes.
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For the gravy, whisk 2 tablespoons pan drippings with 2 tablespoons flour in a saucepan for 1 minute.
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Gradually stir in chicken broth, then season with salt, pepper, and thyme; keep warm.
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Serve the goose and gravy with cooked apples, onions, and preferred side dishes like peach halves, Brussels sprouts, or potatoes.