How to cook goose.?!
Please do not include cranberries as we are on warfrin and not allowed cranberries because of that on medical advice.
Answers: We are having a goose for Christmas dinner for the first time. Any helpful suggestions on the best way to roast it please? Also what are the best sauces and side dishes to have with it?
Please do not include cranberries as we are on warfrin and not allowed cranberries because of that on medical advice.
I'm doing goose as well this year and this is the way I've always done it and it always turns out beautifully.
Make your stuffing (I'm afraid we're old fashioned and only use good old sage and onion) ready.
Put the goose in a large colander or on a rack over the sink and pour boiling water over it. This will separate the skin from the fat and makes sure that the cooked meat will not be too greasy.
Prick the skin all over to allow the fat to drain out whilst cooking.
Pre-heat the oven to 220C and stuff the neck end of the goose - NOT the cavity as the stuffing won't cook and neither will the goose cook properly.
Roast the goose on a rack over a roasting tin for 15 mins per lb plus 15 minutes. Baste it every 30 minutes and pour off the excess fat lying in the bottom of the pan. Test to see if it's done by poking it with a skewer to see if the juices run clear.
Rest for 15 minutes or so before carving.
Enjoy - Yum Yum!
As for sauces - make gravy with the goose juices and have your usual roasties (best in the world made with goose fat), parsnips, veggies,etc. It's also nice to have some ordinary old apple sauce which will cut through any fattiness in the goose.
Goose is quite a strong meat and it needs to be the centre of attention in the meal so don't make side dishes that have too strong a taste or they may overpower or clash with the goose. Keep it simple is the best advice.
Hope it goes well - I'll be thinking of you on Christmas Day and wishing you luck!!!!
Roast Goose with Wild Rice Stuffing
* 1 (12 pound) fresh goose
* salt to taste
* 4 cups wild rice, cooked
* 2/3 cup chopped toasted hazelnuts
* 2 Granny Smith apples - peeled, cored and chopped
* 1/2 cup chopped onion
* 2 teaspoons ground savory
* 3 tablespoons chopped fresh parsley
* freshly ground black pepper
* 1 1/2 tablespoons all-purpose flour
* 4 cups water
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DIRECTIONS
1. Mix together the cooked rice, nuts, apples, onion, and herbs. Season to taste with salt and pepper.
2. Remove the neck, heart, and gizzard from the goose. Wash the bird inside and out. Pat dry. Fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. Truss the bird.
3. Roast in a preheated 325 degree F (165 degree C) oven, breast side down, for 1 1/2 hours. Draw off the fat as it accumulates. Turn, and roast another 1 1/2 hours. When done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Remove trussing strings and skewers before carving.
4. While the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. Let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season the broth to taste with salt.
5. Pour off all but 1 tablespoon of the fat from the roasting pan. Sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. Set the pan over low heat. Stir for 2 minutes, scraping up all the browned bits. Add the reserved goose broth to the pan, and whisk until smooth. Taste and season with salt and pepper. Serve in a gravy boat alongside the bird.
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Well I,am from germany and we had a goose every christmas.don,t make it so complecated like the recepie you just received . My whole family cooks it the same you stuff the goose with apples ( peeled , any apple will do ) little bit of water and salted butter in the pan .We would cover the goose at first to keep it from browning to soon and then uncover it the last 30 minutes of cooking so it will get nice and crispy.You use the fat from cooking , heavy cream white wine and flower to make an incrdible sauce, see the fat from the goose has all the flavors already in the fat so the sauce will blend perfectly with the meal.Now , in germany we eat red cabbage and dumplings with it.You can find the dumling mix in any gourmet store ( $ 2-3 ) or go to germandeli.com.You can find red cabbage at any walmart in a jar or choose your own side dishes.BUT NO RICE!!! Rice and Goose ??? Sorry never heard that.Good luck with your dinner. Nicole
Roast goose with two stuffings
Serves 8-12
Preparation time 1-2 hours
Cooking time over 2 hours
Ingredients
4-5.5kg/9-12lb goose
For the outside-in stuffing
110g/4oz dried apricots
60ml/2fl oz ruby port
1 small onion, chopped
2 rashers green (unsmoked) back bacon, cut into strips
45g/1?oz butter
2 cloves garlic, chopped
450g/1lb sausagemeat
85g/3oz fresh white or brown breadcrumbs, from a good quality loaf
2 tbsp fresh parsley, chopped
? tsp fresh thyme leaves, chopped
150g/5oz peeled, cooked chestnuts, roughly chopped
1 egg, lightly beaten
salt
freshly ground black pepper
For the shallot, sage, hazelnut and orange stuffing
350g/12oz shallots, thinly sliced
60g/2oz butter
15g/?oz caster sugar
1 orange, finely grated zest and juice only
3 heaped tbsp fresh sage, chopped
85g/3oz roasted, skinned hazelnuts, roughly chopped
150g/5oz fresh white breadcrumbs, from a good quality loaf
1 egg, beaten
salt
freshly ground black pepper
Method
1. To make the outside-in stuffing, soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter until the onion is tender and the bacon cooked.
2. Add the garlic and fry for another minute or so. Cool slightly then mix with the remaining ingredients, including the cranberries and port, adding enough of the egg to bind.
3. Fry a small piece of stuffing to test seasoning and adjust accordingly.
4. To make the hazelnut and orange stuffing, fry the shallots gently in the butter until golden, then add the sugar and the orange juice.
5. Simmer until the liquid has virtually all evaporated leaving a delicious jammy mass of shallots.
6. Pour boiling water over the sage, leave for one minute, then drain and squeeze dry. Add to the shallots, along with all the other ingredients.
7. Fry a small piece of stuffing to test seasoning and adjust accordingly
8. To prepare the goose, trim the excess fat from inside the goose. Pack the 'outside-in' stuffing into the neck end of the goose, pressing it firmly and then tucking the flap of skin neatly down around it.
9. Secure firmly underneath with wooden cocktail sticks or a metal skewer.
10. Three-quarters fill the stomach cavity with the hazelnut and orange stuffing.
11. Preheat the oven to 190C/375F/Gas5.
12. Prick the skin of the goose all over with a fork. Season with salt and pepper. Lay some of the fat removed from the cavity over the thighs to keep them moist.
13. Cover with foil and place on a rack in the oven with a tray underneath so that you can empty out the fat regularly.
14. Roast a 4kg/9lb goose for three hours, a 4.5-5kg/10-11lb goose for three-and-a-half hours and a 5.5kg/12lb goose for four hours.
15. Remove the foil for 30-40 minutes before the end of the cooking time so that the skin can brown and crisp.
16. To test it is cooked, pierce the fattest part of the thigh with a skewer. If the juices run clear then the bird is done.
17. Rest for 20-30 minutes, oven turned off with the door ajar, before carving.
bread sauce
800ml/1 pint 8?fl oz milk
1 onion, studded with 1 bay leaf and 3 cloves
100g/3?oz butter
1 onion, chopped
200g/7?oz white bread, crusts removed, cut into cubes
salt and freshly ground black pepper
generous grating fresh nutmeg
bring the milk and the studded onion to the boil in a saucepan.
18. After the milk reaches a boil, turn off the heat and leave to cool.
19. Heat a knob of butter in a clean saucepan until melted. Add the diced onion and cook until softened, but not coloured.
20. Pour the cold milk into the softened onion pan, removing the studded onion, and bring back up to the boil. Remove from the heat and add the cubed bread to the milk. Stir for a minute or so to break up the bread. Season with salt, freshly ground black pepper and grate in nutmeg to taste. Stir in the remaining butter to make a smooth sauce. Place a lid on the saucepan and leave to sit for 30 minutes before serving.
Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper
INGREDIENTS
2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
DIRECTIONS
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to bowl of ice water using slotted spoon. Return water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring occasionally, about 4 minutes.
As it is your first,keep it simple! Complicated stuffings unduly extend the cooking time and can absorb rather a lot of grease.One onion,one apple,one orange(or as it is Christmas two clementines or tangerines) halved and put in the cavity,salt and pepper. Cook on a rack in a roasting tin checking occasionally the amount of rendered fat in the tin.( use this to roast your spuds) At the end of the cooking time (according to the size of the goose and efficiency of your oven) retrieve the onion,apple and citrus from the cavity and skin (especially the citrus -the skin is bitter),rub through a coarse sieve,season and keep warm. Serve with braised red cabbage,parsnips and of course roast spuds. Enjoy!
Use a high trivet to lay your goose on inside the the roasting tray, there'll be a huge amount of fat coming out once the goose is cooking and you don't want the goose in it.
Also, and even though it sounds silly, before putting the goose in the oven dry it very well using a hair dryer, it'll make the skin crispier.
If in doubt use Delia's Complete Cookery Course, you could borrow it from your local library.