Ingredients with Measurements:
- 1 whole goose (about 10-12 lbs)
- 1 lb bacon, chopped
- 2 cups pitted prunes
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 cup red wine
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or roasting pan with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Rinse the goose inside and out with cold water and pat dry with paper towels.
3. Season the goose inside and out with salt and pepper.
4. In a large Dutch oven or roasting pan, heat the vegetable oil over medium-high heat.
5. Add the chopped bacon and cook until crispy, about 5-7 minutes.
6. Remove the bacon from the pan and set aside.
7. Add the chopped onions and garlic to the pan and cook until softened, about 5 minutes.
8. Add the prunes and cook for another 2-3 minutes.
9. Pour in the chicken broth and red wine and bring to a simmer.
10. Place the goose in the pan, breast side up.
11. Cover the pan with a lid and transfer to the oven.
12. Roast the goose for 2-3 hours, or until the internal temperature reaches 165°F.
13. Baste the goose with the pan juices every 30 minutes.
14. Remove the lid for the last 30 minutes of cooking to allow the skin to brown.
15. Once the goose is cooked, remove it from the pan and let it rest for 10-15 minutes before carving.
16. Serve the goose with the prunes and bacon on the side.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 35g
Protein per serving: 60g
Carbohydrates per serving: 15g
Fiber per serving: 2g
Sugar per serving: 10g
Substitutions for ingredients:
- You can use dried apricots or figs instead of prunes.
- You can use white wine instead of red wine.
Variations:
- You can add chopped carrots and celery to the pan for extra flavor.
- You can add herbs like thyme, rosemary, or sage to the pan for extra flavor.
Tips and tricks:
- Make sure to baste the goose every 30 minutes to keep it moist.
- Let the goose rest before carving to allow the juices to redistribute.
- Save the pan juices to make a delicious gravy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the goose on a platter with the prunes and bacon on the side.
- Garnish with fresh herbs like parsley or thyme.
Garnishes:
- Fresh herbs like parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables like carrots, potatoes, or Brussels sprouts.
- Pair with a glass of red wine.
Suggested side dishes:
- Roasted vegetables like carrots, potatoes, or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the goose is not browning enough, remove the lid for the last hour of cooking.
- If the pan juices are too salty, dilute them with some water or chicken broth.
Food safety advice:
- Make sure to cook the goose to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Braised goose with prunes and bacon is a traditional dish in French cuisine.
Flavor profiles:
- Savory, salty, sweet.
Serving suggestions:
- Serve as a main course for a holiday meal or special occasion.
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