Roast Goose
In the 19th century, roast goose with dressing was the traditional Christmas dinner in the southern part of England, where Elizabeth lived. (In the northern half of the island, roast beef was the more common Christmas meal.) So when she drew up the menu for her first Christmas celebration with the League, naturally, roast goose had to fit into the picture. I've yet to try this recipe myself, but I think it sounds positively mouth-watering.
Ingredients
For the goose:
- One nine-pound goose
- 2 teaspoons coarse salt
For the stuffing:
- 3 medium onions, peeled
- 4 large Granny Smith apples, peeled, cored & chopped
- 2 tablespoons loosely packed dried sage leaves, crumbled
- � teaspoon freshly ground black pepper
- 1 tablespoon butter, cut into tiny bits
For the gravy:
- Gizzard, neck, heart, liver and wing tips of the goose, chopped
- 1 onion
- 1 carrot, sliced
- 1-2 tablespoons rendered goose fat or cooking oil
- 3 cups stock or beef bouillon
- � bay leaf
- 3 sprigs parsley
- Salt & pepper to taste
Directions
Preheat the oven to 450 degrees (Fahrenheit). Rub the inside of the goose with the salt and set it aside while preparing the stuffing.
Begin the stuffing by parboiling the onions for five minutes in boiling water. Remove them from the water, set them aside and, when they've cooled, chop them finely. In a large bowl, combine the chopped onions with the chopped apples, pepper, sage, and butter. Stuff the whole mixture into the cavity of the goose, sew or skewer it closed, and truss the bird.
Roast the goose at 450 for fifteen minutes, then reduce the heat to 350 and flip the goose onto one side. After one hour, turn the goose onto its other side. The goose must be roasted for roughly fifteen minutes per pound; for the 9-pounder recommended in this recipe, therefore, roasting time is about 2� hours. For the final fifteen minutes of roasting time, turn the goose onto its back. The internal temperature of the goose, when it has thoroughly cooked, should be 180 degrees F.
While the bird roasts, you can whip up the gravy. Brown the onion, carrot, and goose parts in the fat or oil using a large saucepan. Once browned, add the stock or boullion and the seasonings. Simmer for about an hour, keeping it partially covered and skimming it occasionally. After it's done cooking, strain out the giblets and vegetables and degrease the gravy. For best results, warm your gravy boat before pouring the gravy into it.
Garnish the finished goose with parsley sprigs and/or sliced apples, as desired. This recipe serves eight.
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