Traditionally Stuffed Roast Goose, plus Goose Stock and Creamy Wild Rice and Mushroom Goose Soup

Whole Roasted Canada Goose


  • 1 whole goose Canada goose, ~ 5 lbs., plucked
  • 2 cups of stuffing, traditional bread stuffing or wild rice stuffing
  • Salt, pepper, poultry seasoning to taste
  • Roasting potatoes, cut into quarters (optional)
  • Salt, pepper, rosemary to taste


Clean the goose by removing the neck and feet, clean and rinse the cavity, remove all feathers and singe any downy feathers, trim fat a bit.  Place the goose, uncovered in a pan and place in the refrigerator the day before roasting it to dry out the skin.  Remove goose from fridge and place breast side up in a roasting pan. Pierce the layer of skin all over with a sewing needle or a pin, being careful not to pierce into the meat.  This will allow the fat to cook out and crisp up the skin during roasting.

Preheat oven to 400°F.  Season goose with salt, pepper, and poultry seasoning all over.  Loosely stuff the goose with favorite stuffing or put some chunks of onion and/or lemon in the goose cavity.  Put the goose in the hot oven and turn down the heat to 350°F.  Roast for an hour. Remove pan from the oven and place the potatoes around the goose, sprinkle with salt, pepper, and rosemary and stir potatoes to coat in any pan dripping (goose fat).  If there is not much fat, add a bit of olive oil to coat the potatoes.  Return the pan to the oven and cook for another 45 minutes to an hour until the internal temperature of the meat and stuffing is at least 160°F and the potatoes are nicely browned.  Serve with a nice rich gravy.

Goose stock and Creamy Wild Rice, Mushroom, and Roast Goose Soup

To make the stock:

Remove all of the stuffing from the bird and enjoy as much of the meat that can be easily carved off the goose.  Place the goose carcass into a large stock pot, so that it can be covered with water.  You may need to separate the legs and or breast bones to neatly fit the goose in a pot.  Cover the cooked goose bones and meat with water.  Cover tightly and cook for many hours at a simmer (medium low heat).  Make sure the liquid does not cook down to low. The broth should become a bit golden in color.  Strain the liquid into another pot through a colander and reserve the bones and meat.  Let the meat cool a bit and then pull of any edible portions of meat and set aside for the soup.  Put the liquid in the fridge overnight or for a few hours so that any fat can be skimmed off the top and refrigerate the reserved goose meat.  Strain the stock one more time through cheese cloth. Use to make soup and or freeze or can for later use, keeping in mind no salt or pepper has been added which can be done in later food preparation stages.

To Make the Soup:


  • 6 cups goose stock
  • ~ 2 cups of cut up goose meat
  • 1 small onion
  • 1 ½ cup diced carrot
  • 1 ½ cup diced celery
  • 1 cup sliced mushrooms
  • I Tbsp cooking fat, such as vegetable oil, lard, butter, or bacon fat
  • 1/4 chopped fresh parsley (optional)
  • ¼ cup sherry or sweet vermouth
  • ½ cup wild rice
  • 1 cup cream
  • salt and pepper to taste
  • 1 tsp Italian seasoning or favorite spice blend


Place large stock pot over medium heat and add cooking fat, onion, mushrooms, celery, and carrots. Saute about 5 minutes until onions are slightly golden.  Add spices and stir.  Add 1/4 cup of sherry or sweet vermouth and scrape up any brown bits from the bottom of the pot.Add the stock, goose meat, and wild rice to the pot. Bring to a boil and then reduce heat so the soup is simmering   Cover and cook for about 45 minutes.Taste the soup and adjust seasoning with salt and pepper.  Make sure the wild rice is tender.  Add the cream and stir to combine.  Serve soup with a sprinkle of paprika or a sprig of parsley for color.

note: sodium content will vary, depending on what you add.


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