Roasted Christmas Goose
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
43
Spice
53
Sweetness
44
Sourness
34
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Sea Salt1 cup
Apple (diced)1 cup
Celery (chopped)1 cup
Corn Syrup1 cup
Cane Syrup3 cup
Butter (melted)1 cup
Light Brown Sugar2 tbsps
Brandy1 cup
Raisin1 cup
Onion (diced)3 tsp
Salt1 tsp
Pepper3 cups
Chicken Stock1 cup
Heavy Cream1.5 cups
Beef Stock3 cup
Port Wine3 cup
Red Wine Vinegar1 tbsp
Black Peppercorn (crushed)Directions:
1
Place goose in a large pot
2
Add water to cover and stir in the sea salt
3
Refrigerate overnight
4
Preheat oven to 450 degrees F
5
Remove goose from water and drain well
6
Remove all innards and trim excess fat from the tail
7
Rub inside cavity with lemon juice
8
Place apple, potato, orange and celery inside the body cavity
9
Truss the bird like a turkey
10
Place the goose in the preheated 450 degree F oven
11
Reduce oven temperature to 350 degrees F
12
Cook 20 to 25 minutes per pound
13
Baste the goose every half hour with the basting syrup
14
Carve goose and serve with stuffing and Cumberland sauce
15
Mix all ingredients together in a small bowl
16
Preheat oven to 350 degrees F
17
Coarsely chop the chestnuts and put in a large bowl
18
Add the stuffing mix, raisins, celery, apple, onion and salt and pepper
19
Toss to combine
20
Pour in the chicken stock, butter and cream and mix until evenly moistened
21
Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour
22
In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice
23
Bring to a boil, cook until reduced by 2/3, about 25 minutes
24
Strain and refrigerate
25
Serve cold over roast goose