Gordon Ramsay - Spiced christmas goose


Comments • 1 327

  • Fluffy Bunny
    Fluffy Bunny 18 hours ago

    Don’t work around the bird!

  • JP Salamander
    JP Salamander 23 hours ago

    First 30 seconds of the video and he’s already caressing the damn bird

  • TheAutisticGamer

    Is this dating advice

  • Rithrius
    Rithrius Day ago

    2:46 Gordon's wife could only WISH he'd massage her like that. XD

  • Rithrius
    Rithrius Day ago

    He really seems to love slapping that goose...

  • Neil Furtado
    Neil Furtado Day ago

    all the flavour is deep down 🤩

  • james franco
    james franco 2 days ago

    So much goose grease. Dwight would be so proud.

  • Artboxfashion
    Artboxfashion 2 days ago

    To make a Ye Olde Christmas goose, you need to clean the poor f*cker. Defeather and gut it the hipster way, ie, stuff homemade pillows with the feathers, flog them on ebay. Feed the innards to your cat or dog, since it is all organic. You must stock A big Ye Olde Kitchen Fireplace with a spit and firewood. Stuff bird with Parsely, Sage, Rosemary and Thyme. Tie your goose to the spit and roast it until it resembles something from Boston Market. Sing along to Simon and Garfunkle while guzzling artisan crafted mead and pretend that you are in Christmas Carol. Slide it onto a platter and your guests will never know the difference.

  • Ron sAx
    Ron sAx 2 days ago +1

    Be great if he actually spent time in preparation removing feathers and pre-cleaning. Red raw Goose....5:55 great!

  • Orchard Cottage Farm

    OMG. He is such a spaz. When he started sharpening the knife I got worried for the camera man.

  • Bryce Castle
    Bryce Castle 3 days ago

    I'm gonna cook a goose and beef Wellington for Christmas dinner this year and I got Gordon Ramsay to thank for this idea. I'm so excited to get cooking in two weeks. Hope it comes out as good as it looks like it did in this video.

  • Lee Potier
    Lee Potier 5 days ago

    Don't slice the drum!!!

  • Paul Oliver
    Paul Oliver 6 days ago

    There's a reason Goose has never become popular as a family roast meat, or a restaurant meat- you just have to watch this to understand why- the fat, the lack of edible meat, the difficulty in carving the bony carcass. I might add that for me, Goose has a nasty flavour.

    • benish borogove
      benish borogove 4 days ago +1

      The real reason for its low popularity is that the poultry industry found better profits breeding unnaturally bland giant turkeys for the last 70 years. Goose, like duck, goat, deer, and other game meat has strong flavor many people incl. half my family, are not used to and don't like. It would take a lot of effort to breed that out.

  • Abraham Drinkin
    Abraham Drinkin 7 days ago

    The danger here is believing you could do this. Mine would come out tasting like a hotdog.

  • Izlude Tingel
    Izlude Tingel 7 days ago

    speaking from experience, if your goose looks under done, IT'S DONE! Never go into the medium to well range, always medium rare. 1 hour is technically cutting it close, but he had a larger bird and gave it an extra 20 mins. the geese you find at groceries like Stater Brothers or something are LITTLE BIRDS!!!! Don't overcook it! If for some reason you've overcooked yours and its tough, don't toss it. Throw it into the crock pot until it breaks down and you get a "2nd chance" at tender meat.

  • Aleksandar Majstorovic

    Sirovo meso

  • kevin ml
    kevin ml 10 days ago

    it fucking RAW !!! no joke .. this is raw meat .. only the outside is cook

  • Lucio'o'z
    Lucio'o'z 10 days ago

    This is way more relaxing than that Shepherd's pie video.

  • Can Yolcu
    Can Yolcu 16 days ago

    We salt and dry the geese in the winter wind for a few months in Eastern Turkey. Cook it whole in tandir or cook it with potato. That's so delicious. After eating it, you'll drink the whole lake, makes people damn thirsty because of salt.

  • Sergio Shafi
    Sergio Shafi 16 days ago

    In my opinion it’s too raw. After 80 minutes the goose would have never been cooked properly. 250 Degrees from the start is the reason why the spiced are burned.

  • Mark Keith
    Mark Keith 17 days ago

    I once Christmas goosed someone. Got a sock in the jaw.

  • Drew Bakka
    Drew Bakka 17 days ago +1

    Hot take: remove the akward wings before you start and boil them to make a stock to turn into a sause

  • Clarence Tuurngait
    Clarence Tuurngait 17 days ago

    This guy is a bad cook. Pure incompetence.

  • drottercat
    drottercat 18 days ago

    Whose idea was dramatic closeups and staccato editing? I was only trying to learn how to roast a goose.

  • Alicia Nyblade
    Alicia Nyblade 18 days ago

    I've never had goose before, but I've always wanted to try it and this recipe looks delicious!

  • Nick Ellis
    Nick Ellis 19 days ago

    Does he say 15 or 50 minutes per kilo?

  • SvenTviking
    SvenTviking 19 days ago

    Goose is nice, but you get a tsunami of grease! The dripping is ridiculous!

  • Manuel Valderrama
    Manuel Valderrama 19 days ago

    Does anyone know if it would be okay to add garlic to the outside of the bird? I cannot imagine making a roast without lots of garlic, especially one with those spices and citrus. Is it all right to combine garlic with five spice powder? I have no experience with that spice.

  • SilverWolf
    SilverWolf 19 days ago

    And just rub it. :D

  • SilverWolf
    SilverWolf 19 days ago

    Just start from the bottom of the breast
    and just go round....
    hmm :D

  • Moonrunner87
    Moonrunner87 20 days ago

    Hate goose and duck... all dark meat

  • Keep it Reel Fishing
    Keep it Reel Fishing 20 days ago

    He must not have done his morning coffee and coke today. He wasn’t as crazy as usual.

  • Angria Siqueira
    Angria Siqueira 22 days ago

    Esse cara é de mais! Esse é o cara

  • Orion6699
    Orion6699 22 days ago

    One of these years I am going to try to cook a goose....

  • In Sidious
    In Sidious 23 days ago

    Why does he shake the goose leg at the camera at 6:37 😂

  • apburner1
    apburner1 25 days ago

    Can someone translate this into Freedom Units?

  • Nae West
    Nae West 26 days ago +2

    Does anybody else see him touch that raw bird and then touch everything else

  • nat turner
    nat turner 27 days ago

    Rock salt? You mean that salt we use for snow and ice ?

  • scud69er
    scud69er Month ago

    This looks amazing. Think I will try goose for Xmas this year

  • Dmitri Kozlowsky
    Dmitri Kozlowsky Month ago

    GAME OF TASTES; Militant Vegan faction vs. Foodie Faction.

  • Mr Barack
    Mr Barack Month ago

    but im vegeratian.. is it ok to use a big tofu instead??

  • Reel Fishing
    Reel Fishing Month ago

    If the goose fat is so amazing to use to cook other dish ... why extract it ?
    (I would try to keep as much of it in 😁)
    (By the way Goose oil is amazing , it adds more flavor to other dish)

  • mikel kelly
    mikel kelly Month ago

    I'm drooling

  • rcote22401
    rcote22401 Month ago

    Zcentigrade, huh?

  • Lax
    Lax Month ago


  • Smug Smugly
    Smug Smugly Month ago

    Looks like something a retarded, insane, midget would eat

  • Craig Kline
    Craig Kline Month ago

    Who eats goose anymore?

  • SirDude456
    SirDude456 Month ago

    you'd better be making stock out of that carcass or I'm going through your garbage for it myself

  • Julien Roy
    Julien Roy Month ago

    How did I come from watching hannibal to this?

  • Sharon Hoang
    Sharon Hoang Month ago

    Thanks for the Goose tutorial, Gordon. I've always been a bit afraid of a Goose! Sharon, Virginia USA

  • Isambardify
    Isambardify Month ago

    That goose looks stone cold by the time he carves it. Easier to do maybe but cold goose is like the kind of food other countries joke about British cooking.

  • Steve  Davis
    Steve Davis Month ago

    She liked the 69 but just loves the 360 .

  • D D
    D D 2 months ago

    I had no idea a Goose was so fat! Surprised they can fly! After all can pig's. Exactly.

  • doobiesmoke15
    doobiesmoke15 2 months ago

    Why the Hell do we not eat goose in America?

  • Eleanor Rigby
    Eleanor Rigby 2 months ago

    I wonder what this cock sucker really cooks on Christmas for his family?

  • theMike97_
    theMike97_ 2 months ago

    Im too uncivilized. i would just grab that drumstick/thigh combo and eat with my fingers.

  • bartonez123
    bartonez123 2 months ago

    Got quite sexual there when he started caressing that goose.

  • M Manya
    M Manya 2 months ago

    I love his cooking , but every time I look at him , I wanna give him a double dose of BOTOX in his forehead LOL

  • Michael Exman
    Michael Exman 2 months ago

    You know as a kid I secretly always wanted a goose for Christmas.

  • Satwik V
    Satwik V 2 months ago

    This video is amazing and would have been 100 amazing for me if it was not 360p...

  • Joggingbuxe
    Joggingbuxe 2 months ago

    How did i get here from japanese people getting their ingrown nails repaired?
    Not even mad actually

  • Ronnie Hill
    Ronnie Hill 2 months ago

    I'd like to try so BOILED GOOSE!

  • jay folk
    jay folk 2 months ago

    its october 18th, start with a thanksgiving goose first you brit

  • Dylan Calvert
    Dylan Calvert 2 months ago

    The fucking knife blade touched his finger twice when he was sharpening it and he didn't cut himself, what the fuck are his kitchen hands; was he designed in a lab?

  • sakar shrestha
    sakar shrestha 2 months ago

    4:26 so honey makes something sweet? Didnt know that

  • Eric Mosher
    Eric Mosher 2 months ago

    Your shit looks burnt homie

  • Ace Lightning
    Ace Lightning 2 months ago

    Christmas is coming, the goose is getting fat... Please put a penny in the old man's hat!

  • togolilbro
    togolilbro 2 months ago +1

    He actually sliced it when it was piping hot...

    • Daniel Aguirre
      Daniel Aguirre 2 months ago

      No he didn't . He rest it with foil . If its hot you will see steam when cut

  • Lroy Johnson
    Lroy Johnson 2 months ago

    I aint gonna lie that goose looks wack !!! Skin looks burnt !!!! Learn from chinese they show u how ro cook it

  • Chad K
    Chad K 2 months ago

    "It's fucking RAW!!!" "....mmmm..... way too sweet!!!"

  • Yugant Pattnaik
    Yugant Pattnaik 2 months ago


  • Thed Chan
    Thed Chan 2 months ago

    5:02 OMG... This make me hungry! Brilliant cook!

  • Genadijus Puskinas
    Genadijus Puskinas 2 months ago

    Strange that legs coock longer than brest, why is that? Do they have thin breast? Also there is more bone under the breast ....

  • Cynthia Mayo
    Cynthia Mayo 2 months ago

    What does goose taste like

  • Andrew Salgado
    Andrew Salgado 2 months ago

    Spank me like you did that goose Gordon Ramsay 🤤

  • nomeriano
    nomeriano 3 months ago

    *slaps goose*
    this bad boi is delicious af

  • How do you do it?
    How do you do it? 3 months ago

    Shit shit Shit, ghoose +honey=shit

    MAGICDUST 3 months ago


  • draggy76
    draggy76 3 months ago

    I wonder how many morons waste tons of money to try and imitate Gordons recipes only to be greatly disappointed XD

  • Jan Anthony Magalong
    Jan Anthony Magalong 3 months ago

    He sounds like Marco Pierre White

    DRAW DAILY · DxD 3 months ago +3

    Who else is thinking about killing and earing a goose at their local park because they're so annoying

  • I am not an engineer Period

    Make it work around you Do not work around the bird

  • Yashsvi Dixit
    Yashsvi Dixit 3 months ago

    He is spanking the poor goose

  • Mentor Music
    Mentor Music 4 months ago


  • JustinBieber
    JustinBieber 4 months ago

    Pretty sure thats a farm raised goose. It looked like it was all white meat. When I hunt geese in the fall the meat is all very veryyyy dark.

  • Alberto Yesh
    Alberto Yesh 4 months ago

    why cant I be Gordans son god damnb

    YOYOYO YO 4 months ago

    compared to Hong Kong roasted goose, it looks like a shit

  • RenaRoo123
    RenaRoo123 4 months ago

    This makes me want a goose for Christmas this year (we always have ham and turkey)

  • Joey Smith
    Joey Smith 5 months ago

    Merry Christmas Goose

  • Joey Smith
    Joey Smith 5 months ago

    Gordon you are despicable although the goose looks delicious i still don't think you extracted all that potential from that lovely little Goose my friend

  • Khoa Do
    Khoa Do 5 months ago

    if someone was gonna kill me with a knife, i hope they would be this skilled like Gordon...

  • Yi Wang
    Yi Wang 5 months ago

    clumsy way of copying Beijing duck, worst of all, and it's burnt

  • Joken Xu
    Joken Xu 6 months ago

    is a large duck a suitable replacement?

  • Vegeta
    Vegeta 6 months ago

    I am drooling right now.

  • JG
    JG 6 months ago

    It looks undercooked 👀

  • the middle man
    the middle man 6 months ago

    Is the goose dead? :C

  • KatiePhongh
    KatiePhongh 7 months ago

    I tend to temp the breasts to 125. Then remove them and wrap them in foil and set aside. Then I put the temp probe in the thickest part of the thigh and put the rest of the bird back in until I get 155. The take that out and tent in foil to rest. In the mean time heat a pan over med-high heat and then sear the breasts to crisper up the skin and bring the temp up to around 135-140. It seems an awful shame to serve the breasts well done. Also, regarding the goose fat... Usually there is a couple of very large globs of fat inside the carcass. If you take those and put them in a sauce pan filled with water and simmer them over low heat for an hour or two you can render all of the fat down to pure white goose fat for cooking. It really is the best cooking oil out there. Don't let it come to a boil or you will emulsify the fat into the water. Just gently let the heat extract the fat and then when finished let the pan cool down to room temp then put into the fridge overnight and pull the fat off the top.

  • Edward Harris
    Edward Harris 7 months ago

    You know i have never looked at a goose and wanted to eat it partly cause i dont really want to and the other part they bite like a bitch so im good

  • Noe Lopez
    Noe Lopez 7 months ago

    He said that Look how clean that done looks. To me it still has a lot of meat in it lol.

  • David Tosh
    David Tosh 7 months ago +1

    Get a horse or a Great Dane to trample over them.