Roast Goose with Potato Pierogies
Submitted by olgamete
Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.
YIELD
10 servingsPREP
30 minCOOK
120 minREADY
150 minRoast goose with pierogies is a holiday tradition across Eastern European families, and this recipe does it right: a whole bird rubbed with thyme, roasted until the skin is crackling and deep golden, served alongside potato pierogies tossed with sauteed onions and a rich gravy made from the pan drippings.
Goose is a fatty bird, and managing that fat is the main skill here. Piercing the skin repeatedly during roasting allows the fat to render out through those tiny holes. You’ll need to remove the melted fat from the pan several times to keep it from smoking. Save that rendered goose fat; it’s liquid gold for roasting potatoes later.
The gravy uses the chopped neck meat and liver sauteed in the reserved drippings, thickened with flour, and finished with broth and thyme. It has a depth that chicken gravy can’t touch.
Pro Tips
- Pierce the skin with a two-tined fork, not a knife. You want to puncture the fat layer without going deep enough to hit the meat and release juices.
- Start high at 400°F (200°C) to get the skin going, then drop to 325°F (160°C) for the long, slow render. Rushing at high heat the whole time burns the skin.
- Internal temperature should reach 180 to 185°F (82 to 85°C) in the thigh. Undercooked goose is unpleasant.
- Cook the pierogies while the goose rests under foil. Timing them fresh is better than reheating.
Variations
- Fruit stuffing: Fill the cavity with quartered apples and onions during roasting for a subtly sweet, aromatic meat.
- Sauerkraut pierogies: Use sauerkraut-filled pierogies instead of potato for a tangier, more traditional Polish pairing.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
Remove the neck and giblets; remove any large pieces of fat from inside the goose and neck cavity; reserve the neck and liver.
Rinse the goose and pat dry with paper towels.
In a small bowl, combine 2 tablespoons thyme and the salt and pepper.
Rub the bird with 2 tablespoons oil, then rub with the thyme mixture.
Tuck the wings under and tie the legs together.
Place the goose, breast- side up, on a rack in a large roasting pan.
Pierce the skin all over with a 2-tined fork.
Roast the goose for 1 hour.
During roasting, pierce the skin several times with a fork.
To keep the fat from smoking, remove from the pan with a baster or dip out with a cooking spoon.
Reduce the oven temperature to 325℉ (160℃).
Roast for 2 to 2½ hours longer, or until the internal temperature registers 180 to 185 on a meat thermometer, and the juices run clear when the bird is pierced with a knife.
Continue to pierce the skin and remove the fat while roasting.
While the goose is roasting, finely chop the neck meat and liver for making the gravy.
Refrigerate until ready to use.
When the goose is almost done, set a large pot of water to boil.
Cook the pierogies according to the package directions.
Meanwhile, in a large skillet, sauté the onions in the remaining 2 tablespoons oil until golden; remove from heat.
Drain the pierogies well; add the cooked onions.
Mix lightly to combine. Cover and keep warm.
Place the goose on a large serving platter; cover loosely with foil to keep warm.
Remove the remaining fat from the pan and place the pan drippings into a glass measure; let any fat rise to the surface and discard.
Reserve ⅓ cup of the drippings. Set the roasting pan on top of the stove. Add the reserved drippings. Sauté the chopped neck meat and liver for 5 minutes or until cooked. Blend in the flour; cook, stirring constantly, until bubbly. Stir in the broth; cook and stir until the mixture thickens and bubbles, about 3 minutes. Stir in the remaining teaspoon of thyme. Pour into a gravy boat. Arrange the pierogie around the goose or place in a separate bowl. Serve with gravy.
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