Christmas Goose with Apples
Main Dishes | European cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
Christmas Goose with Apples
Ingredients
- Goose fat - 9 lbs
- Onion - 2 pieces
- Carrot - 1 piece
- Apple - 3 pieces
- Ground Caraway - 1 teaspoon
- Salt - 3.5 oz
- Ground Black Pepper - to taste
- Corn Flour for Polenta - 2 tablespoons
- Brandy - 3 tablespoons
Step by Step guide
Step 1
Trim excess fat from the goose, gut it, and be sure to remove the gland from the tail. Wash and dry it. It’s better to soak the goose overnight in heavily salted water for a more tender result.
Step 2
For the stuffing, chop 1 onion coarsely, remove the cores from the apples, chop them roughly, add caraway seeds, and mix.
Step 3
Rub the goose all over with a small amount of salt and ground pepper (salt is not needed if you soaked the goose beforehand). Use wooden skewers or toothpicks to close the goose's throat with skin. Stuff the goose with apples and onion mixed with caraway seeds and sew up the opening (skewers or toothpicks will work). Tie the legs with non-synthetic thread.
Step 4
Using a skewer or another sharp object, poke holes in the skin of the goose to allow the fat to render better. Place the goose with apples in a preheated oven at 356°F for 50-70 minutes. The goose should be placed breast side down, with the back facing up.
Step 5
After the specified time, carefully turn the goose over and roast for the same amount of time, periodically basting it with the rendered fat. Continue cooking until done (when the meat is pierced, the juices should run clear), depending on the oven and the size of the bird. If the bird is young, it will take 2-3 hours.
Step 6
While the goose with apples is cooking, you can prepare the sauce. First, make the broth. Place the trimmed giblets, fat, spices, and the second onion and carrot, chopped and sautéed in a dry skillet, into a pot. Cover with water, bring to a boil, and simmer for about 10 minutes.
Step 7
Mix approximately 10 tablespoons of the rendered goose fat from the roasting process with a couple of tablespoons of flour, place over heat, add a shot of alcohol, salt, a couple of ladles of goose broth, and cook together, stirring, until the sauce thickens.
Step 8
Remove the stuffing from the goose. Let the cooked bird rest for 10-15 minutes, covered with foil, to make it juicier. Serve with the sauce, and boiled potatoes can be used as a side dish.
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