Your goose is cooked.

Well, not yet.

But it can be—for Thanksgiving or Christmas or any other festive dinner this holiday season—with this recipe from the School of Hospitality Business Management at WSU’s Carson College of Business.

Executive Chef Jamie Callison developed the recipe for Washington State Magazine’s November 2019 issue. He was assisted by Chef de Cuisine Jason Butcherite and Student Culinary Lead Justin Walker.

Their roast goose features WSU honey and WSU Everything Seasoning—and makes for a stunning holiday centerpiece.

Use rendered goose fat to flavor fingerling potatoes for a side dish. And a touch of citrus brightens up another simple of roasted Brussels sprouts.

Bon appétit!

Roast goose with potatoes and Brussels sprouts. Photo Shelly Hanks

Roast Goose

By Jamie Callison, Jason Butcherite, and Justin Walker

1 whole goose (about 10 pounds)
2 whole onions, large dice
2 whole oranges, juiced
1 whole lemon, juiced
1 tablespoon allspice berries
2 tablespoons WSU honey
1 bunch thyme
1 bunch sage
¼ cup WSU Everything Seasoning
1 quart homemade chicken stock or a low-sodium chicken broth
2 tablespoons butter, unsalted, cubed, room temperature

Heat oven to 375 degrees. Remove innards from goose (neck, giblets, etc.). Trim wingtips and reserve neck for stock. On a cutting board, pat dry whole goose.

Meanwhile, roast wingtips and neck for 15 to 20 minutes, until browned.

Add roasted wingtips and neck to a saucepan with stock and bring to a simmer. Allow to simmer while working on goose.

Simmering roast neck and wingtips with stock. Photo Shelly Hanks

In a bowl, combine citrus juices, honey and allspice, and whisk to combine, then set aside. After 30 minutes have elapsed, strain the whole allspice out of mixture.

Pierce surface of goose skin all around breasts; this will allow skin to release excess fat during cooking.

Piercing goose breasts prior to cooking. Photo Shelly Hanks

Season the goose inside and out. (We suggest WSU Everything Seasoning Rub. Or, kosher salt and freshly ground black pepper.)

Place onion, citrus peels, and herbs inside the cavity of the bird.

Using butcher’s twine, tie legs together in order to close the cavity.

Closing goose cavity with butchers twine. Photo Shelly Hanks

Place the goose on a rack in a baking dish and roast at 375 degrees for approximately 30 minutes. After 30 minutes have elapsed, remove goose from oven and collect rendered fat from roasting pan and reserve.

Return the goose to the oven and reduce temperature to 350 degrees. Cook for another 30 minutes. Remove from oven and baste using a brush with citrus-honey mixture, brushing all surfaces. Cover goose with aluminum foil and continue to roast, basting every 15 minutes until internal temperature of breasts registers 150 degrees.

Basting goose as it roasts. Photo Shelly Hanks

Remove from oven and allow goose to rest for about 20 minutes before carving.

Remove breasts, hindquarters, and wings from goose. If needed, return the hindquarters to the oven, covered, until internal temperature registers 165 degrees. (The breast cooks faster than the legs and thighs, which will likely require additional cooking time.)

Checking temperature on roast goose. Photo Shelly Hanks

Pour fat out of roasting pan using a fine mesh strainer to catch any drippings. Add goose-chicken stock to roasting pan and place on a burner on medium heat.

Whisk bottom of pan to ensure that you loosen up all of the pan drippings.  The drippings are a key ingredient for the sauce.

Add back in drippings that were collected in the fine mesh strainer. Reduce by about one-third, then pour into a sauce pan and on low heat whisk in butter and season to taste.

Once the goose is well rested, carve, serve and enjoy. Make sure to slice the goose breast very thin.

Thinly sliced roast goose. Photo Shelly Hanks

Yield: 6 servings


Herb-Roasted Goose-Fat Potatoes

By Jamie Callison, Jason Butcherite, and Justin Walker

2 pounds fingerling potatoes, washed
2 1/2 tablespoons goose fat, divided
1 teaspoon WSU Everything Seasoning
1/2 cup red onion, peeled and julienned
1 teaspoon fresh thyme, washed and chopped
1 teaspoon fresh rosemary, washed and chopped
1 tablespoon garlic, peeled and minced
2 tablespoons sherry

Place whole fingerling potatoes in cold, salted water and bring to soft-boil. Meanwhile, heat oven and baking sheet pan to 375 degrees.

Fingerling potatoes in hot water. Photo Shelly Hanks

Cook potatoes for 8 to 9 minutes or until fork-tender. When done, remove and strain and let air dry.

Place potatoes in a stainless steel bowl and toss with 1 ½ tablespoons of goose fat and seasoning. (We suggest WSU Everything Seasoning Rub. Or, kosher salt and freshly ground black pepper.)

Sprinkling pepper on potatoes. Photo Shelly Hanks

Place potatoes on the pre-heated baking sheet pan and roast until golden brown, approximately 15 minutes.

Meanwhile, in a sauté pan, add remaining goose fat and onions, and cook over medium-high heat.

Once onions are caramelized, add garlic, thyme, and rosemary, and cook until aromatic, about 1 to 2 minutes.

Sauteeing onions and garlic. Photo Shelly Hanks

Add sherry and reduce. Leave in pan, and set onion mixture aside. Once potatoes are done, combine them with onion mixture. Taste and adjust seasoning, if needed.

Seasoned fingerling potatoes. Photo Shelly Hanks

Yield: 3 cups


Roasted Brussels Sprouts

By Jamie Callison, Jason Butcherite, and Justin Walker

1 pound Brussels sprouts, washed, trimmed to remove any brown leaves, and cut in half lengthwise.
2 teaspoons lemon zest
1½ teaspoons olive oil
1½ teaspoons avocado oil
½ teaspoon kosher salt
1 pinch fresh ground black pepper
1 teaspoon freshly squeezed lemon juice

Heat oven and baking sheet pan to 375 degrees. In a stainless steel bowl, combine all ingredients except lemon juice and toss to coat evenly.

Tossing brussels sprouts with lemon juice. Photo Shelly Hanks

Place on a pre-heated baking sheet pan, and roast Brussels sprouts in oven for 10 to 15 minutes, turning every every 5 minutes and cooking until a very dark brown but not burnt.

Remove from oven, toss in a bowl with lemon juice, and season with kosher salt and fresh ground black pepper to taste.

Roasted brussels sprouts on a plate. Photo Shelly Hanks

Yield: 3 cups


Photos Shelly Hanks