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Recipe Roast Goose with Wild Rice Stuffing (Christmas)
Home Cooking Recipes
Required Ingredients:
- 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
Preparing/Cooking:
- Mix together the cooked rice, nuts, apples, onion, and herbs.
- Season to taste with salt and pepper.
- 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.
- 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.
- 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.
- 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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