Wednesday, December 8, 2010

Your Goose is Cooked - Dinner that is

partially eaten goose
"As a child my dad always processed different types of birds for the holidays, we ate ducks, pheasants, quail and goose. Break the traditional routine and try a roast goose for Christmas dinner. I promise you, you won’t be disappointed. Goose, with its distinct flavor, has long been a European Christmas favorite for many years".

 Check your local Markets such as Whole Foods or search the web for pasture-raised geese in your area.

Roast Goose

1 fresh whole goose (10 – 13 lbs.)
Sea salt
1 thyme
1 rosemary
olive oil for basting
1 dinner fork (to poke holes in skin of goose)
1 onion (peeled, cut into large dice)
1 carrot (peeled, cut into thick slices)
1 rib celery (washed, cut into large slices)
1 bay leaf
1 orange (with the rind) cut into 6 sections
1 apple cut into 6 sections

Preheat oven to 350 degrees F. Tie the legs of the goose together with twine. Use the neck bone to make a quick goose stock, if needed for the stuffing recipe below. Next, using the fork, gently poke holes in the skin of the goose without going through the skin into the meat. Do this all over the bird (this will allow the fat to render off during the roasting process). Brush olive oil all over the bird. Rub the thyme, rosemary and sea salt over the olive baste. Stuff the cavity of the bird with the onion, celery, carrots, bay leaf, oranges and apples.  Transfer the goose to a roasting pan.  It's important to make sure your roasting pan is deep and strong enough to accommodate the goose. Do not use aluminum foil roasting pans because 3 cups of goose fat will render from the bird and, if spilled onto a hot surface, could ignite. Place the goose into the oven for 1 ½  hours to 2 hours or until done.  You may need to pour off the excess juice during the baking period. Remove from oven and let cool. Your goose is ready to eat.

Tip: Save the rendered fat from the roasting pan and use it in your gravy or stuffing.

Moms Wild Stuffing
1 box of your favorite brand of stuffing mix ( I use Stove top)
2 tsp. olive oil
2 eggs (well beaten)
1 large purple onion (peeled, diced)
2 stalks celery (diced)
1 large Bell Pepper (diced)
1 large apple (diced)
½ cup of raisens
½ cup of walnuts or pecans (your choice)
2 Tbsp. sage
1 Tbsp. parsley
1 Tbsp. chives
6 ounces chicken or goose stock (to desired consistency)
1 tablespoon butter
1 fresh sage leaf to garnish
Sea salt and white pepper to taste

In a large Bowl mix together the stuffing mix, with all the diced fruits and vegetables, nuts and raisens.  Now add the butter, olive oil, eggs, spices and stock and then mix well. Remember to pour the stock slowly until you have reached the desired consistency you seek.  Season with the salt and pepper. Scoop contents into a shallow baking dish and cover with foil. Bake at 350 degrees for 35-45 minutes or until crispy. You may need to remove the foil to brown the top (if desired).

No comments:

Post a Comment