THE SALTY Chef with Chef Stephen Hunter

Roasted Goose

Goose doesn’t seem as popular as it was in the past, but it is seeing a bit of a comeback.

Goose really is tastier than turkey and while it is fattier than either chicken or turkey, the meat itself is quite lean. And for you dark meat lovers out there (and really that is the only meat that deserves our love) geese are all dark meat. It also pairs nicely with preserves that are made this time of year, a sweet and acidic mustard pickle can often offset the richness of the meat.

Choose a smaller bird, no larger than 12 pounds. The larger the bird the older it is and therefore the meat will be tougher.

Geese have been traditionally associated with fall and winter holidays and the birds are usually (to this day) processed in September. So it’s fitting to think about this bird for any fall celebration.

Use this recipe for a unique Thanksgiving dinner. You won’t regret it!

Roasted Goose


4-5½ kg fresh goose
1 orange
2 lemons
3 limes
1 Tbsp Chinese five-spice powder
2 Tbsp kosher salt
Small bunch each of fresh parsley sprigs,
thyme and sage
3 Tbsp honey
1 Tbsp hoisin sauce


1. Preheat oven to 425°F.
2. Rinse the goose completely inside and out with cold water removing any giblets or excess fat from the body cavity.
3. Dry goose thoroughly with paper towel.
4. Lightly score the breast and leg skin in a criss-cross pattern with a sharp knife. Be careful not to cut through to the meat. You just want to break the surface of the skin to help the fat render out while cooking.
5. Using a grater zest the lemons, limes, and oranges.


6. Mix the zest into 1 Tbsp kosher salt and 1 Tbsp five spice powder.
7. Rub the salt-spice mixture into the skin of the goose.
8. Roll zested fruit in 1 Tbsp of salt and stuff into body cavity.

9. Stuff fresh herbs into body cavity and lightly truss bird.
10. Mix honey and hoisin sauce and reserve for brushing over the bird part way through cooking.
11. Place the trussed bird in a roasting pan with a rack.
12. Roast in 425°F oven for 15 minutes.
13. Reduce the heat to 350°F and roast for 2-3 hours or 30 minutes per kilogram of goose.
14. Baste the goose every 30 minutes.
15. Brush on the honey mixture in the last 45 minutes of cooking time. If the skin begins to brown too much, cover loosely with tin foil.
16. When the goose is cooked, remove from oven and let rest, tented with foil for 30 minutes. Reserve rendered fat as it’s delicious to use as a cooking oil.
17. Carve and serve with seasonal vegetables and preserves.

About Stephen Hunter

Stephen Hunter teaches the à la carte practical program at The Culinary Institute of Canada at Holland College in Charlottetown, Prince Edward Island. He's also the Chef Instructor for evening dining at the Lucy Maud Dining Room.

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