Can You Spatchcock a Goose for Roasting?

Question

Hi Milk Street!
I frequently spatchcock poultry for roasting because it's so much quicker and tends I think to produce a great result.
Can I spatchcock a goose? I think it should regularly have a "low and slow" roast, so would you recommend that here? Any recommendations especially given the higher fat content?
Looking forward to any and all input,
Thank you and have a great Thanksgiving!
Mary King

April Dodd · Accepted Answer

Hi Mary - great question! We love spatchcocking poultry, whether it's chicken, turkey or, yes, goose. Because a goose is a larger bird, just make sure your kitchen shears are definitely up to the task; if you're worried, turn to a sturdy, Western-style chef's knife to remove the spine. For  cooking, you can treat it very much like a turkey, giving it a long cook at a fairly low temperature - I'd go with 350°F - though, because it's spatchcocked and will therefore cook a bit faster than a whole trussed-up bird, you may want to start it off higher (like 400°F) to accelerate browning of the skin before dropping the temperature down. To judge doneness, think of your goose like a chicken or turkey thigh - the dark meat, in other words - which means you're looking for a temperature of right around 175°F in the thickest parts of the goose leg and breast. And for flavor, you can take it in any number of different directions! Take a look at our Brown Ale Turkey for some great inspiration. - April D.

Can You Spatchcock a Goose for Roasting?

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