ROASTED CHRISTMAS GOOSE
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
- Preheat oven to 450 degrees F.
- Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
- Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the Basting Syrup.
- Carve goose and serve with Stuffing and Cumberland sauce.
- Mix all ingredients together in a small bowl.
- Preheat oven to 350 degrees F.
- Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
- Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.
- In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
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Offers Empire
[email protected]I am very disappointed with this recipe.
Aimienrowbiye Joy
[email protected]This was the worst goose I have ever had.
The Crazy Mask
[email protected]I would not recommend this recipe.
Munira Rakale
[email protected]This recipe was too complicated and the goose was not worth the effort.
Tar Kha
[email protected]I followed the recipe exactly, but the goose was undercooked.
Shahily Begum
[email protected]The goose was a bit dry, but the gravy was delicious.
Safari Steven Robbinson
[email protected]This recipe was easy to follow and the goose was delicious. I will definitely be making this again.
Bishal Joshi
[email protected]I followed this recipe exactly, and the goose turned out perfectly. It was the best goose I have ever had.
Fatiha Fati
[email protected]This goose was amazing! The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this again.
Anvar Anu
[email protected]I have been roasting geese for years, and this recipe is by far the best one I have tried. The goose was cooked to perfection, and the gravy was delicious.
Kathryn Thatcher
[email protected]This was my first time roasting a goose, and I was so happy with how it turned out! The meat was juicy and flavorful, and the skin was perfectly crispy. I will definitely be making this again for Christmas dinner.