5 to 8 lb. Whole Goose with Giblets

Holiday Goose for December

Reserve your exclusive pasture-raised whole goose now, complete with giblets, available for delivery from December 10th to 21st, just in time for your festive gatherings.

About Our Geese:

• Begin their outdoor life at 3-4 weeks old.
• Roam freely on vibrant pastures secured by electric netting.
• Sustained with Non-GMO feed.
• Absolutely NO antibiotics, steroids, or hormones used.

This holiday season, we're delighted to offer a limited number of our pasture-raised whole geese. Raised responsibly in the fresh air and rotated regularly to lush pastures, our geese are supplemented with Non-GMO feed and raised without any antibiotics, steroids, or hormones. Enjoy the full experience with included giblets, perfect for your holiday recipes. Secure your order today and ensure a special centerpiece for your Christmas celebration.

Traditional Roast Goose Recipe

Ingredients:

• 1 whole pasture-raised goose (about 6-8 pounds), giblets removed and set aside for gravy
• 4 apples, quartered (such as Granny Smith or any firm variety)
• 4 onions, peeled and quartered
• Fresh herbs (such as thyme, rosemary, and sage)
• Salt and pepper to taste
• 2 tablespoons olive oil or melted butter

For the Giblet Gravy:

• Giblets from the goose
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 cups water
• Salt and pepper to taste
• 2 tablespoons flour
• 2 tablespoons butter

Instructions:

1. Prepare the Goose:
   • Preheat your oven to 350°F (175°C).
   • Remove the giblets from the goose (use these for the gravy).
   • Rinse the goose inside and out with cold water, then pat dry with paper towels.
   • Season the cavity generously with salt and pepper, and stuff with the apple quarters, onions, and fresh herbs.
   • Truss the goose legs with kitchen twine and tuck the wing tips under the body.
   • Rub the skin with olive oil or melted butter, then season with salt and pepper.
2. Roast the Goose:
   • Place the goose breast-side up on a rack in a roasting pan.
   • Roast in the preheated oven for about 1 to 2 hours, or until the skin is golden brown and crisp, and a thermometer inserted into the thickest part of the thigh reads 160°F.
   • Baste the goose periodically with the pan juices.
   • If the goose is browning too quickly, tent it with aluminum foil.
3. Make the Giblet Gravy:
   • While the goose is roasting, place the giblets in a saucepan with the chopped onion, carrot, and celery. Add water and bring to a simmer. Season with salt and pepper.
   • Simmer gently for about 1 to 2 hours, or until reduced by half.
   • Strain the stock and set aside.
   • In a separate pan, melt butter, add flour, and cook for a few minutes to make a roux.
   • Gradually add the strained stock to the roux, whisking constantly until the gravy thickens. Season with salt and pepper.
4. Final Steps:
   • Once the goose is cooked, remove from the oven and let rest for about 20 minutes before carving.
   • Serve the goose with the prepared giblet gravy.

Enjoy your beautifully roasted goose with a side of roasted vegetables and perhaps a traditional stuffing or potato dish, creating a festive and flavorful holiday meal.