Hearty and traditional

Christmas roast goose

A classic on any Christmas dinner table: a large, juicy roast goose for the whole family. Red cabbage and potato dumplings are the usual side dishes.


Serves approx. 8:
1 oven-ready goose (4 to 4.5 kg)
4 cooking apples (e.g. Elstar)
2 onions
Sprig of marjoram, fresh or dried
4 tbsp salt
Pinch of pepper
1 tsp cornflour to thicken


  • Step1

    Pre-heat the oven to 180°C. Remove the flare fat from the goose and put to one side. You can use it to make lard at a later stage. Wash the goose thoroughly, inside and outside, then carefully pat dry with kitchen roll.
  • Step 2

    Peel the apples and onions and chop into medium-sized pieces. Season with marjoram and a little salt to taste. Stuff the goose with the mixture. Close the openings with wooden skewers so nothing falls out later.
  • Step 3

    Use cooking string to loosely tie the bird’s legs together. Rub the skin with plenty of salt. You may need three to four tablespoons. With the breast side down, put the goose into a large roasting dish or deep baking tray, pour in 200 ml of water and place on the bottom shelf of the oven. Cook for 30 to 40 minutes on the top/bottom heat setting.
  • Step 4

    After this time, turn the goose and cook for a further 2 ½ hours until done. Baste with the fat roughly every 30 minutes. That way, the meat will remain moist and the skin will be crispy. Fifteen minutes before serving, increase the oven temperature to 230°C to give a lovely brown skin.
  • Step 5

    Take the dish (or tray) out of the oven, remove the goose and keep it warm in another container at 140°C. Pour out the juices and fat. The fat will rise to the top after a short time. Skim it off the top. Thicken the rest of the gravy with some cornflour and briefly bring to the boil on the hob – season with salt and pepper to taste if necessary.
  • Step 6

    Place the goose on a large serving dish, carve and serve with the gravy and stuffing.

Thomas Krüger

At home, it’s a dish we always cook on Christmas Eve. At that point, you can look back on an eventful year with all of its highs and lows, and of course look ahead to the exciting year to come.
The dish always reminds me that the year is pretty much over and now there’s plenty of time to spend with family. The roast goose is therefore a tradition for us because we have it every year on the same day with the same loved ones.

My role at STAR®
As site manager, I’m in charge of logistics at the Kornwestheim site.
I work on lots of exciting projects at STAR®. It’s fun to always be tackling new tasks and putting them into action. The team is great, so I’m happy going to work every day.