This is an oldie but a goodie! Not nearly enough food lovers attempt this gorgeous bird! Give it a try - it's easy and delicious!
Preheat oven to 350 degrees. Prep the goose: Before you begin seasoning your Christmas goose and preparing it to roast, you need to make sure the fat can drain off the bird while it cooks- the duck fat is simply delicious! We will use that beautiful goose fat drippings to make our gravy later. To do this, simply take a fork and puncture the "fatty lump" under the goose’s wing.
Next, take a glug of olive oil and rub the goose down well. Once fully coated in olive oil, mix together a heaping tablespoon of each SALTOPIA salt: STAR STRUCK, HAD ME AT HELLO and PERFECT 10. Then add the brown sugar and mix well. Cover the oiled goose completely with your SALTOPIA mixture.
Cut the oranges into two halves. Stuff the cavity of the goose with the orange halves. Cut the head of garlic cloves in half, so it looks like a "honey bee hive." Stuff the garlic cloves and rosemary into the duck cavity as well.
For the gravy: peel the onions and slice into halves, chop the carrots, celery, fennel into large chunks. Place the veggie chunks onto a deep baking pan.
Start roasting: Place your prepared goose on a baking rack. Feel free to use the one that is in your oven. Place your pan of veggies directly underneath the goose in order to capture the juices from the goose as it cooks.
Roast your goose 20 minutes per pound at 350 degrees. The pan of veggies will finish first after the first 45 minutes of roasting. Once the veggies are done, remove the pan and replace it with an empty pan to continue catching the goose drippings. You can save the goose drippings for later use - I love freezing the delicious drippings in my freezer in Tupperware containers! I separate the liquid into small containers and use it later to flavor soups, rice dishes or other gravies! So yummy!!
Your veggies will be well cooked and softened. Little by little, toss your veggies & duck drippings into a blender and add chicken stock to blend evenly. Only add enough stock until you have your preferred gravy consistency. I like my gravy a bit thin so I'll use more stock. Keep warm until serving.
Once the goose is finished roasting, allow to cool 5-8 minutes on a cutting board. The meat of a goose does not carve the same as a turkey or chicken. It's a lot like pulled pork. Have a platter ready as you "pull" at the goose meat. Once you've carved enough meat to serve, drizzle with gravy and enjoy! This is so delicious! Happy Holidays!