Crisp-Skinned Roast Goose and Gravy Recipe

Name: Crisp-Skinned Roast Goose and Gravy Recipe
Prep time: 70 min
Cook time: 255 min
Total time: 325 min
Yield: 8
Ingredients: 1 whole goose (10-12 pounds; 4.5-5.5kg), neck, giblets, wing tips, and wishbone removed and reserved (see note); 1/2 cup (2.5 ounces; 70g) Diamond Crystal kosher salt or 6 tablespoons (3 ounces; 85g) Morton's kosher salt, plus more to taste; 2 tablespoons (24g) baking powder; 1 1/2 cups (355ml) homemade chicken stock or low-sodium chicken broth; 1 packet (2 1/2 teaspoons; 7g) unflavored gelatin (only if using store-bought chicken broth; see note); 1 large yellow onion, diced; 2 medium carrots, peeled and diced; 2 ribs celery, diced; 1 tablespoon (15ml) tomato paste; 2 cups (475ml) dry red wine; 8 large sprigs parsley; 3 sprigs fresh thyme; 1 bay leaf; 2 tablespoons (16g) all-purpose flour; 1/2 cup (120ml) Amontillado sherry; Freshly ground black pepper

Prep 1h 10m

Cook 4h 15m

Total 5h 25m

This Crisp-Skinned Roast Goose and Gravy recipe creates a tender and flavorful holiday centerpiece. The goose is seasoned with salt and baking powder, then roasted to golden perfection. The rich and savory gravy, made with homemade stock and red wine, complements the goose beautifully for a decadent and festive meal.