Ingredients with Measurements:
- 1 whole goose (4-5 kg)
- 2 large onions, chopped
- 2 large apples, peeled and diced
- 2 cups of bread crumbs
- 1/2 cup of butter, melted
- 1/2 cup of chicken broth
- 1 tablespoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together the chopped onions, diced apples, bread crumbs, melted butter, chicken broth, dried thyme, salt, and pepper.
3. Rinse the goose inside and out with cold water and pat dry with paper towels.
4. Stuff the goose with the apple-onion mixture, packing it in tightly.
5. Truss the goose with kitchen twine to keep the stuffing from falling out.
6. Place the goose in a roasting pan and roast in the preheated oven for 3-4 hours, or until the internal temperature of the thickest part of the meat reaches 165°F (74°C).
7. Baste the goose with the pan juices every 30 minutes.
8. Remove the goose from the oven and let it rest for 15-20 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Preheat oven to 350°F (175°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 580
Fat: 38g
Saturated Fat: 14g
Cholesterol: 185mg
Sodium: 430mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 5g
Protein: 44g
Substitutions for ingredients:
- You can use any type of bread crumbs you have on hand.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- You can add chopped nuts or dried fruit to the stuffing for extra flavor.
- You can use a different type of poultry, such as chicken or turkey, instead of goose.
Tips and tricks:
- To get crispy skin, prick the skin of the goose all over with a fork before roasting.
- Use a meat thermometer to ensure the goose is cooked to the correct temperature.
- Let the goose rest before carving to allow the juices to redistribute.
Storage instructions:
Store leftover goose in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sliced goose in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the sliced goose on a platter with the stuffing and some roasted vegetables on the side.
Garnishes:
Garnish with fresh herbs, such as thyme or parsley.
Pairings:
Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting advice:
- If the skin is not crispy enough, increase the oven temperature to 400°F (200°C) for the last 20-30 minutes of cooking.
- If the stuffing is not cooked through, cover the goose with foil and continue cooking until the stuffing reaches an internal temperature of 165°F (74°C).
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw poultry.
- Use a meat thermometer to ensure the goose is cooked to the correct temperature.
- Store leftover goose in the refrigerator within 2 hours of cooking.
Food history:
Gans mit Apfel-Zwiebel-Füllung is a traditional German dish that is often served during the holiday season.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the combination of the goose, apple, and onion.
Serving suggestions:
Serve with a side of roasted vegetables and a glass of red wine for a festive holiday meal.
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Region: German