Christmas Goose Recipes

ROASTED CHRISTMAS GOOSE

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.

ROAST GOOSE

Steps:

• If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
• With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
• Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
• Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
• Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
• Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.

ROAST CHRISTMAS GOOSE

Steps:

• Remove excess fat from goose cavity. Cut off the wing tips. Rub the goose with lemon juice, salt and pepper. Tie the legs together. Prick the skin of the goose all over lightly (without piercing the flesh underneath) with a skewer or darning needle. This will help the fat escape.
• Place the goose, breast up, on a rack in a roasting pan. Pour in a couple of inches of water. Cover the pan and bring to a boil on top of the stove. Turn down the heat and steam the goose for 45 minutes to an hour, depending on its size. If the water boils off, add a little more hot water.
• Make the stock. Simmer the gizzard, heart, neck and wing tips with the onion, carrot, celery and herb bouquet in lightly salted water to cover for two hours. Strain and put in the freezer while the goose roasts (this will help solidify the fat quickly and it can be easily removed).
• Remove the goose from the steamer and cool it. Save the liquid from the roaster. Stuff the goose (see below).
• Preheat the oven to 325 degrees. Place the goose, breast down, on a roasting rack and place the stock vegetables around the goose with the white wine and a cup of goose-steaming liquid. Cover and braise for an hour to an hour and a half, depending on the weight of the goose. Baste from time to time, and if necessary, add more steaming liquid.
• Turn the goose breast up and brown it for 30 minutes, uncovered. Put it on a serving platter and let it rest in the oven with the door open.
• Make the sauce. Pour the fat from the roasting pan and stir in the cornstarch, blending it first to a smooth paste with a little water. Cook for two minutes, scraping up the juices, then add the port. Bring to a boil and add the stock. Stir well and simmer until the sauce has thickened enough to coat the spoon (about five minutes). Stir in the red currant jelly and add a little lemon juice if necessary. Correct seasoning and serve in a heated sauceboat, sprinkled with parsley.

ROAST CHRISTMAS GOOSE

Steps:

• Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.