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Spiced Roast Goose

 Spiced Roast Goose
As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks.
6-8 ServingsPrep: 45 min. Bake: 2-1/2 hours + standing


  • 4 cups water, divided
  • 2/3 cup plus 1 tablespoon soy sauce, divided
  • 1/4 cup chopped celery
  • 1/4 cup dried minced onion
  • 1 tablespoon sugar
  • 1 domestic goose (10 to 12 pounds)
  • Salt and pepper to taste
  • 2 teaspoons ground cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon aniseed
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water


  • In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery,
  • onion and sugar. Bring to a boil, stirring frequently until
  • vegetables are tender. Remove from the heat; allow to cool.
  • Pour marinade into a large resealable plastic bag. Add goose; seal
  • bag and turn to coat. Refrigerate for 3-4 hours, turning several
  • times.
  • Drain and discard marinade. Sprinkle goose cavity with salt and
  • pepper. Place on a rack in a shallow roasting pan. Combine the

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Spiced Roast Goose (continued)

Directions (continued)

  • cinnamon, garlic powder and aniseed; rub over goose. Bake,
  • uncovered, at 325° for 30 minutes.
  • Meanwhile, in a small saucepan, combine the vinegar, honey and
  • remaining water and soy sauce. Bring to a boil. Reduce heat; simmer,
  • uncovered, until reduced by about half.
  • Baste goose with some of the honey mixture. Bake, uncovered, 30
  • minutes longer. Cover and bake for 1-1/2 to 2 hours or until a meat
  • thermometer reads 180°, basting occasionally with remaining
  • honey mixture. Cover and let stand for 15-20 minutes before carving.
  • For gravy, strain pan juices into a large measuring cup; skim fat. In
  • a small saucepan, combine cornstarch and cold water until smooth.
  • Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve with goose. Yield: 6-8 servings.