Succulent Roast Goose: A Polish Holiday Delight


Imagine a crispy, golden-brown skin encasing tender, juicy meat infused with aromatic herbs and spices. This is the essence of the Polish culinary masterpiece known as Roast Goose (Gęś Pieczona). A beloved tradition during festive occasions, this dish is a true embodiment of warmth, comfort, and celebration. Prepare to be transported to the heart of Polish cuisine with every bite.

Succulent Roast Goose: A Polish Holiday Delight

Preparation Details

  • Preparation Time: 30 minutes
  • Cooking Time: 2-3 hours
  • Total Time: 2.5-3.5 hours

Servings and Serving Size

  • Servings: 6-8
  • Serving Size: 1 generous portion

Nutritional Information (per serving)

  • Calories: 550
  • Total Fat: 35g
  • Saturated Fat: 12g
  • Cholesterol: 180mg
  • Sodium: 350mg
  • Total Carbohydrates: 2g
  • Protein: 55g


  • 1 whole goose (5-6 lbs/2.3-2.7 kg)
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 6 cloves garlic, peeled
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 cup (240 ml) chicken or vegetable stock

Detailed Method of Preparation

  • Preheat your oven to 325°F (165°C).
  • Rinse the goose thoroughly, pat it dry with paper towels, and remove any excess fat or feathers.
  • In a large roasting pan, arrange the quartered onion, chopped carrots, celery, and garlic cloves. Place the fresh thyme and rosemary on top.
  • Generously season the goose cavity and exterior with salt and black pepper.
  • Truss the goose by tying the legs together with kitchen string. This helps the goose retain its shape during roasting.
  • Place the seasoned goose breast-side up on the bed of aromatics in the roasting pan.
  • Pour the chicken or vegetable stock into the bottom of the pan.
  • Roast the goose for 2-3 hours, basting every 30 minutes with the pan juices, until the skin is crispy and golden, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh.
  • Once cooked, transfer the roasted goose to a cutting board and let it rest for 15-20 minutes before carving.

Tips for Culinary Success

  • Prick the skin of the goose all over with a fork before roasting to help render the fat and achieve a crispy skin.
  • Baste the goose frequently during roasting to keep the meat moist and flavorful.
  • Save the rendered goose fat for later use in roasting potatoes or other dishes for an added depth of flavor.

Frequently Asked Questions (FAQs)

Q: Can I stuff the goose cavity with more aromatics or stuffing?

A: Absolutely! You can stuff the cavity with additional aromatic vegetables like onions, celery, and herbs, or even prepare a traditional bread stuffing to accompany the roasted goose.

Q: How do I know when the goose is fully cooked?

A: The best way to ensure your roast goose is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, and once it reads 165°F (74°C), your goose is ready.

Q: Can I prepare the goose ahead of time?

A: While it's best to roast the goose fresh, you can prepare it a day in advance. Let the cooked goose cool completely, then refrigerate it until ready to reheat and serve.

As the aroma of roasted goose fills the air, gather your loved ones around the table and bask in the warmth of this timeless Polish tradition. Each bite is a celebration of flavors, a testament to the culinary heritage that has been passed down through generations. Savor the moment, for this is more than just a meal – it's a delicious journey through the heart of Polish culture.