1776-1800 - Early American Holiday Tables and Feasting Communities

Roast Goose

Name: Roast Goose
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6-8
Ingredients: 1 whole goose (10-12 pounds); Salt and freshly ground black pepper; 2 tablespoons olive oil or melted butter; 1 tablespoon dried thyme; 1 tablespoon dried sage; 1 large onion, quartered; 2 apples, cored and quartered; 4 cloves garlic, smashed; 1 cup chicken broth or water; Fresh herbs for garnish (optional)

Roast Goose is a rich, savory main dish historically served during holidays like Christmas in early America. The bird is seasoned and slowly roasted to render its flavorful fat and crisp skin, embodying celebratory dining from the late 18th century.

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Difficulty

Hard

Prep time

20 minutes

Cook time

2 hours 30 minutes

Total time

2 hours 50 minutes

Servings

6-8

Region

New England and Mid-Atlantic Christmas and harvest kitchens

Era introduced

1776-1800

Introduced by

Early American Holiday Tables and Feasting Communities

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The Story

Between 1776 and 1800, roast goose was a festive centerpiece on American tables, especially during Christmas and significant holidays. Goose, a traditional European holiday bird, was adopted by early Americans celebrating the new nation's traditions. This hearty roast showcases the period's reliance on whole birds, slow roasting methods, and rich flavors that signified special occasions. Its preparation reflects early American approaches to meat cooking and festive feasting.

Ingredients

1 whole goose (10-12 pounds)
Salt and freshly ground black pepper
2 tablespoons olive oil or melted butter
1 tablespoon dried thyme
1 tablespoon dried sage
1 large onion, quartered
2 apples, cored and quartered
4 cloves garlic, smashed
1 cup chicken broth or water
Fresh herbs for garnish (optional)

Equipment

Roasting pan
Large pot
Oven
Instant-read thermometer
Measuring cups and spoons

Directions

Preheat oven to 350F (175C).
Remove any excess fat from the goose and pat dry with paper towels.
Season the goose inside and out with salt, pepper, thyme, and sage.
Stuff the cavity with onion, apples, and garlic.
Place the goose breast-side up on a rack in a roasting pan.
Brush skin with olive oil or melted butter.
Roast for about 2 1/2 hours, basting occasionally with pan juices.
Add chicken broth or water to the pan to prevent drippings from burning.
The internal temperature should reach 165F (74C).
Let rest 15-20 minutes before carving and garnish with fresh herbs.

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