6 servings
Ingredients :
1 large onion, chopped
1 large cooking apple, cored and chopped
1/4 cup chicken stock
6 cups toasted breadcrumbs
1/2 cup currants or chopped raisins
1/4 cup flaked almonds, toasted
1/4 cup chopped parsley
1 tsp dried sage
salt and pepper
1/3 cup chicken stock
1 goose, 7-8 lb, giblets removed.
Procedures :
1- In a saucepan, mix the onion, apple and 1/4 cip chicken stock. Bring to the boil, lower the heat and simmer for 5 minutes until soft.
2- In a large mixing bowl, combine the onion mixture, breadcrumbs, currants, almonds, parsley, sage and season well. Add the remaining chicken stock.
3- Preheat the oven to 350°F/180°C.
4- Rinse the goose, drain and pat dry. Prick the skin on the lower breast, legs and wings with a skewer.
5- Stuff and truss the goose. Any leftover stuffing can be formed into patties, or pressed into a smaller tin for separate baking.
6- Place the goose breast side up on a rack in a roastng tin. (If you have a thermometer, insert it into its thigh, without touching the bone).
7- Roast the goose for 2 to 2 1/2 hours (or until the thermometer registes 175°F). Drain the fat regularly.
8- Bake the remaining stuffing during the last 30 minutes.
9- Allow the cooked bird to relax for 15 minutes before carving.
Note :
Goose gives of a lot of fat when roasted, so have a bulb baster or spoon ready to draw off the dripping. This can then be used to make really tasty roast potatoes.
Ingredients :
1 large onion, chopped
1 large cooking apple, cored and chopped
1/4 cup chicken stock
6 cups toasted breadcrumbs
1/2 cup currants or chopped raisins
1/4 cup flaked almonds, toasted
1/4 cup chopped parsley
1 tsp dried sage
salt and pepper
1/3 cup chicken stock
1 goose, 7-8 lb, giblets removed.
Procedures :
1- In a saucepan, mix the onion, apple and 1/4 cip chicken stock. Bring to the boil, lower the heat and simmer for 5 minutes until soft.
2- In a large mixing bowl, combine the onion mixture, breadcrumbs, currants, almonds, parsley, sage and season well. Add the remaining chicken stock.
3- Preheat the oven to 350°F/180°C.
4- Rinse the goose, drain and pat dry. Prick the skin on the lower breast, legs and wings with a skewer.
5- Stuff and truss the goose. Any leftover stuffing can be formed into patties, or pressed into a smaller tin for separate baking.
6- Place the goose breast side up on a rack in a roastng tin. (If you have a thermometer, insert it into its thigh, without touching the bone).
7- Roast the goose for 2 to 2 1/2 hours (or until the thermometer registes 175°F). Drain the fat regularly.
8- Bake the remaining stuffing during the last 30 minutes.
9- Allow the cooked bird to relax for 15 minutes before carving.
Note :
Goose gives of a lot of fat when roasted, so have a bulb baster or spoon ready to draw off the dripping. This can then be used to make really tasty roast potatoes.
No comments:
Post a Comment