Ah, Yule—the festival of light returning, of hearth and home, and the warmth of gathering together. When the days are short, and the nights are long, the Witch’s kitchen becomes a sanctuary, filled with spices and herbs that call forth the energy of the season. Today, we’re preparing a Yule feast centerpiece: a golden roast goose infused with festive herbs and spices to align with the magic of the turning year.

I’m thrilled to share this enchanted adaptation of a classic goose roast, crafted to serve 6-8 and imbued with the aromas and symbols of Yule. Let’s honour the season of rebirth by blending warmth, protection, and the promise of the Sun’s return into every bite.

Selene’s Yule Goose with Enchanted Spices

Preparation Time: 35 minutes
Cooking Time: 1 hr 20 mins – 3 hrs 30 mins (depending on goose size)
Difficulty: A Witch’s worthy challenge
Serves: 6-8 hungry souls

Ingredients

• 1 large goose, 4.5–5.5 kg, fresh if possible
• 4 lemons (for cleansing and freshness)
• 3 oranges (for solar energy and abundance)
• 1 tsp Selene’s Yule Spice Blend (recipe below)
• Small handful of herbs: parsley, rosemary, and bay leaves (for protection, purification, and healing)
• Olive oil, for browning (optional)
• 3 tbsp clear honey (inviting in sweetness and warmth)
• 1 tbsp fresh thyme leaves (for health and longevity)

Selene’s Yule Spice Blend

This spice blend is crafted with Yule-inspired ingredients. Combine:

• ½ tsp cinnamon (for warmth and abundance)
• ¼ tsp nutmeg (for prosperity)
• ¼ tsp ground clove (for protection)
• ¼ tsp allspice (for festive warmth)
• ¼ tsp ground ginger (for vitality and love)

Method

1. Prepare the Goose: Begin by calculating your goose’s cooking time. To achieve a beautiful, medium-rare roast, you’ll want 10 minutes at a high heat of 240°C (fan 220°C, gas 9) and then 20 minutes per kilogram at 190°C (fan 170°C, gas 5). For a more well-done roast, cook for 32 minutes per kilogram, then allow 30 minutes to rest.
2. Magical Seasoning Mix: Start by loosening the trussing string on the goose, allowing the legs and wings to be drawn slightly away from the body. Check inside and remove any giblets or fat pads, saving them for a broth or gravy if you wish. Using a sharp knife, gently score the goose’s skin in a criss-cross pattern, allowing the rich fat to render down beautifully.
3. Zesting for Yule: Grate the zest from all the lemons and oranges. Combine this zest with 2 teaspoons of fine sea salt, a sprinkling of black pepper, and your Yule spice blend. Rub this citrusy-spiced mix thoroughly over the goose’s skin and inside the cavity, imbuing it with brightness and warmth.
4. Stuffing the Goose with Intention: Tuck the zested lemons, oranges, and your herbs—parsley, rosemary, and bay—into the goose’s cavity. These herbs bring cleansing and protective properties, adding subtle, earthy notes to the roast. Let the goose rest for 15 minutes or, if you’re preparing ahead, pop it in the fridge for up to a day.
5. Preheat the Oven: Set your oven to 240°C (fan 220°C, gas 9). For an extra golden, crispy skin, brown the goose first in a large frying pan. Add a touch of olive oil and, holding the bird by the legs (using an oven glove if you like), press down on the breasts to achieve even browning.
6. Honeyed Blessing: Place the browned goose in a roasting tin. Drizzle with the honey and sprinkle with thyme leaves—honey for sweetness and sunlight, thyme for health and longevity.
7. Roasting with Care: Slide your goose into the hot oven, then, after 10 minutes, lower the temperature to 190°C (fan 170°C, gas 5). Allow it to roast for the calculated time, basting every 30 minutes with the golden pan juices. Pour off excess fat through a sieve into a heatproof bowl, which you can save for roasting winter vegetables or making the crispiest potatoes.
8. Rest and Carve: Once finished, allow your goose to rest under a loose foil cover for 30 minutes. This resting time is essential, ensuring the bird remains juicy and easy to carve. If you’re unfamiliar with carving a goose, begin with the breast—slicing from the neck end at an angle of about 90 degrees to the breastbone.

Serving Suggestions

Arrange this enchanted Yule goose on a bed of roasted root vegetables—think carrots, parsnips, and potatoes cooked in the reserved goose fat. Add a hint of green with steamed kale or Brussels sprouts, and serve with a rich, dark gravy if desired. For a festive touch, a sprinkle of pomegranate seeds on the platter calls forth Yule’s energies of renewal and joy.

A Witch’s Notes

Yule invites us to savour not only the taste but the symbolism within our food. Goose, a winter bird with deep connections to migration and the spirit of the wild, brings magic to our tables. Paired with warming spices and bright citrus, this dish becomes more than a meal—it becomes a celebration of the Sun’s return and the hearth’s warmth, of sharing abundance with those we love.

From my hearth to yours, may this Yule goose recipe bring warmth, protection, and prosperity to your table. Blessed Yule, and merry feasting!

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