Slow-roast goose with thyme and honey

Slow-roast goose with thyme and honey

Tara Fisher

Unlike most birds, goose breasts can be served pink if you roast them separately, but as a whole bird it’s better to slow-roast it. Always use some form of trivet to lift the goose away from the large amount of fat that will come out during cooking. I’ve used vegetables for that here. My mother used to cook hers in the Aga overnight and it tasted even better. Use the 3 hours suggested here as a guide; you can cook it for a lot longer if you like, for up to 5 hours at 170°C.


Quantity Ingredient
2 onions
2 carrots
2 celery sticks
8 fresh thyme sprigs
1 tablespoon pink peppercorns
1 teaspoon salt
4 tablespoons honey
4 tablespoons extra-virgin olive oil
1 x 4.5kg goose, cleaned
200ml white wine
350ml chicken stock
sea salt
freshly ground black pepper


  1. Preheat the oven to 220°C. Cut the onions, carrots and celery into large chunks and place them in a deep-sided roasting tin. Put the thyme, peppercorns and salt into a pestle and mortar and grind to a rough paste. Add the honey and olive oil and mix well.
  2. Place the goose on top of the vegetables, then spread the honey mixture all over it, rubbing well into the skin. Roast in the oven for 30 minutes, then reduce the temperature to 180°C and roast for another 2½ hours, basting with the juices every so often. Remove from the oven and carefully lift the goose out onto a serving platter, then cover with foil and allow to rest for 30 minutes. Skim off as much of the fat as you can – you can reserve this for roasting potatoes.
  3. Place the tin over a medium heat until the juices are bubbling, then add the wine and deglaze, stirring up all the sediment on the bottom of the tin. Add the chicken stock and bring to a simmer, cook for 5 minutes, then season with salt and pepper. Strain through a sieve into a sauce boat and serve with the goose. Potatoes roasted in the goose fat would be delicious with this.
James Martin
Saturday Kitchen
slow cooking
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