Some people say that roast goose with stuffing is one of the tastiest dishes of them all and it is just perfect for the festive occasions. Although you might think that it is difficult to prepare, it could be easier than you think.

Ingredients

To prepare the dish you need half a cup of butter, a cup of chopped onion, three stalks of celery, eight cups of white bread, 4 toasted bread cubes, two teaspoons of thyme leaves, a teaspoon of salt, half a teaspoon of pepper, ¾ cup of water, an egg, a large goose, a large carrot, two bay leaves and a quarter cup of all-purpose flour.

Stuffed Roasted GoosePreparing the goose

Melt the butter in a large stockpot. Keep ¼ cup of onion, and add the rest to the butter. Saute the mixture for 5 minutes. Add to the pot the celery and cook it until it becomes tender.

Once this is done add the bread cubes, a half a teaspoon of salt, thyme and pepper. After a while remove the mixture from the heat. In a cup whisk together egg and water and add this to the bread mixture. Set the filling aside.

Start working with the goose by removing the giblets and neck. Also get rid of the excess fat. Rinse the giblets, neck and the goose. Start filling the neck cavity with the filling. Fasten the neck with a metal skewer. Add the rest of the filling to the body cavities and tie the legs together.

Put the goose with the breast side up on a pan. Pierce the skin with a fork and insert a digital thermometer into the thigh of the goose, while making sure that you don’t touch the bone.

Roast the goose with no cover for about an hour. In this time get a saucepan and cook the giblets and the neck with a bit of butter and oil until they get browned. Add the remaining onion, bay leaves and carrot. Also add water so that it covers everything. Bring to a boil and then simmer for an hour.

Reduce a bit the temperature of the oven and roast it for another two and a half or three hours. During this time you should spoon off the fat every 30 minutes. Then take the goose out and allow it to cool for 15 minutes before you start carving.

For the gravy you need three tablespoons of the goose’s fat. Strain the liquid of the neck, giblets and vegetables and add it to a measuring cup. You need three cups of liquid. Add flour to the reserved fat. Cook this mixture until it becomes thickened. Add the remaining salt and pepper. Once it is done, add the gravy to a small pitcher.

In the end remove the skewer and untie the legs of the goose. You can garnish the platter with fruits and kale if you want to.

As you can see preparing the goose isn’t as difficult as you might have thought at first.

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