How to Roast a Goose & Why is John Crying?

John-and-goose.jpgDon’t feel sorry for John, that’s not his empty wine glass. John was on the front line, dicing onions as a member of Team Soup at our Traditional Old English Christmas Dinner. And he certainly wasn’t crying the remainder of this Gourmet Club cooking and eating extravaganza, I can attest to that. This was the evening we learned the technique for roasting a whole goose. The recipe is at the waaaay bottom of this post.

Gourmet Club: four couples, connected by the women. Laura was my first employee. I introduced her to Marlene, longtime friend and fellow home economist. They became fast pals. Laura introduced Marlene and me to Ricki, her BFF since high school.  Marlene literally forced Laura to play in a golf tournament where she then met Jeff — Marlene knew Laura’s future husband first. Larry and I are the Old Married Couple in the group, but as the three women also became hitched, couples got together.  See the last photo in this post for “couples” ID.

This was Ricki and John’s turn as Gourmet Club hosts, and they took us on the road to Virginia Evan’s culinary school, Create ‘N Cook in Sierra Madre. Note the gorgeous teaching kitchen designed by Marlene. Ricki and John did their homework to pair wines to the menu; God forbid we have a meal course without a NEW wine.

Besides Chef Ginny, only Marlene had ever eaten goose – she was a food editor at Better Homes and Gardens once upon a time.  Chef purchased the goose at Gelson’s, rather pricey little bugger ($100, yowza). So, no time like the present to have this experience!

Traditional Old English Christmas Dinner Menu

APPETIZER (Patti & Jeff): Smoked Salmon on Toast Points with Dilled Egg Salad ~ Champagne; Chardonnay, Cupcake Vineyards, Central Coast 2008

SOUP (Marlene & John): Medieval Pea Soup with Ginger, Saffron and Almonds ~ Chardonnay, Cupcake Vineyards, Central Coast 2008; Riesling, Firestone Vineyard, Central Coast 2008

MAIN – recipe follows (Chef Ginny): Julia Child’s Roast Goose with Port Wine Gravy, Apples and Prune Garnish

SIDES: (John) Oven Baked Potato Galette & (Ricki) Roasted Seasonal Vegetables ~ Cabernet Sauvignon and/or Zinfandel, Seven Deadly Zins Lodi Appelion-Zinfandel 2008, Michael & David Phillips, Vintners

DESSERT (Larry & Laura): Sticky Toffee Pudding with Toffee Sauce ~ White Port, Spanish or Portuguese


How to Make a Whole Roasted Goose with Port Wine Sauce ~ Recipe from Julia Child, The Way to Cook

  • 9 to 11 pound goose (for 8 to 10 servings)
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 teaspoon dry thyme
  • 1 teaspoon dry sage
  • 1 quarter of onion
  • 1 stalk celery
  • 1 large carrot
  • 2 to 3 cups red wine or water


  • 1/2 cup Port wine blended with 2 tablespoons cornstarch
  • 3 cups chicken broth or drippings

Preheat oven to 325 degrees F. Pull all of the fat out of the goose cavity and cut off the wing tips.  Place goose in a roasting pan with a rack that has a tight lid, or you will cover tightly with foil.

Rub inside and outside of the goose with lemon (Chef Ginny used an orange this evening). Salt and pepper the inside of the goose.

Rub dry thyme and sage inside the cavity.

With a sharp skewer or darning needle, prick the goose skin (not the meat) all around the lower breast and thighs. This helps drain the fat from the skin.

Place chopped carrot, onion and celery in the bottom of the roasting pan and place the goose on top.  Pour 1 1/2 cups of water in the bottom of the pan.

Cover pan tightly with lid or foil.  Roast for about 3 1/2 hours. Uncover occasionally, drain off fat and add more water.  Add 1 cup red wine for the last hour of cooking. Remove foil to brown the last 30 minutes of cooking.  Internal goose temperature when cooked should be 185 degrees F.

Sauce: Add port wine with cornstarch and chicken broth to the roasting pan drippings and cook until thick.  Serve slices of goose topped with sauce.

Gourmet Club with Ginny

Apparently, some members of the Gourmet Club yearn to be featured on Worth The Whisk, so here are the cast of characters, see below:  John #1 goes with Ricki #2.  I’m #3 and Larry is #4.  John #5 goes with Marlene #7.  Jeff is #6, he belongs to Laura #8.  Chef Ginny is #9.  There will be a quiz later.


Related Posts Plugin for WordPress, Blogger...

{ 6 comments… read them below or add one }

1 Andrea Giambrone December 20, 2010 at 4:30 pm

Though Nelson and I flunked Gourmet Club, it’s always a pleasure to read these updates and see whose Goose is being cooked! How delightfully Dickensian.
God bless us everyone!
Your friend, Andrea
(and thanks for the Kahlua Truffles reminder! Great foods never die – they just go into Patti’s recipe file).

2 Worth The Whisk December 16, 2010 at 8:57 am

Kelly — Larry and I decided it was more like flank steak. Very dark meat, stringy, tender, not something you could eat a pile of in one sitting (like I can with turkey and chicken). The SKIN, however, was totally YUM in my opinion. I allowed myself one 2-inch square bite because I could have eaten that all night. What’s very California: Chef Ginny said she walked outside and plucked an orange off her tree to add some flavor to the skin and gravy.

3 Kelly December 16, 2010 at 7:44 am

This is such a great idea. I think you’ve mentioned your dinner club once before and I’m so jealous, I would LOVE to have something like that with my girlfriends (since I am not a part of a couple). I’ve never had goose before, but now seeing that price tag, I know why! That said, I do think it’s fun to have something like that once and awhile, even if it’s pricey. How was the taste of the goose? Was it like duck, or chicken or turkey, or something entirely different?

4 Marlene Brown Oliphant December 15, 2010 at 4:27 pm

Patti, what a fun post! It was an extravaganza, wasn’t it? My John loved every minute.

Hugs, Marlene

5 louise mellor December 15, 2010 at 4:08 pm

how special to have a group of friends like that to share a special meal with ~ goose, never cooked one…put that on my list

6 rickiq December 15, 2010 at 2:10 pm

Dinner was absolutely fantastic, but let me give an update of the actual wines we drank with dinner.

appetizer and soup course:
Cremant de Bourgogne Louis Boulillot Grand Reserve French Sparkling Wine
Sonoma Cutrer Chardonnay
main course:
Chateau Garraud Grand Vin de Bordeaux (2004)
Inniskillin iced wine.

Looking forward to our next gathering. Patti & Larry will be hosting!

Leave a Comment

Previous post:

Next post: