Ingredients with Measurements:
- 1 whole goose (about 4-5 kg)
- 500g chestnuts
- 3 apples, peeled and sliced
- 2 onions, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp thyme leaves
- 1 tbsp rosemary leaves
- Salt and pepper to taste
- 500ml chicken stock
Special equipment needed:
- Roasting pan
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. Rinse the goose inside and out with cold water and pat dry with paper towels.
3. Season the inside of the goose with salt and pepper.
4. Stuff the chestnuts, apples, onions, garlic, thyme, and rosemary inside the goose.
5. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Rub the outside of the goose with olive oil and season with salt and pepper.
7. Place the goose in a roasting pan and roast in the oven for 3-4 hours or until the internal temperature reaches 75°C.
8. Baste the goose with the chicken stock every 30 minutes.
9. Remove the goose from the oven and let it rest for 20 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 3-4 hours
5. Temperature:
- Oven temperature: 180°C
- Internal temperature of the goose: 75°C
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 600 per serving
- Fat: 30g
- Carbohydrates: 30g
- Protein: 50g
Substitutions for ingredients:
- You can use any type of nut instead of chestnuts, such as walnuts or pecans.
- You can use any type of apple, such as Granny Smith or Honeycrisp.
Variations:
- You can add other herbs and spices to the stuffing, such as sage or cinnamon.
- You can add dried fruits, such as cranberries or raisins, to the stuffing.
Tips and tricks:
- Make sure to baste the goose every 30 minutes to keep it moist.
- Use a meat thermometer to ensure that the internal temperature of the goose reaches 75°C.
- Let the goose rest for 20 minutes before carving to allow the juices to redistribute.
Storage instructions:
- Store any leftover goose in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the goose, place it in a baking dish and cover with foil.
- Heat in a preheated oven at 180°C for 20-30 minutes or until heated through.
Presentation ideas:
- Serve the goose on a platter with the stuffing and garnish with fresh herbs.
Garnishes:
- Fresh herbs, such as thyme or rosemary.
Pairings:
- Red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted root vegetables, such as carrots and parsnips.
- Mashed potatoes.
Troubleshooting advice:
- If the skin of the goose is not crispy enough, you can broil it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the goose to an internal temperature of 75°C to ensure that it is safe to eat.
Food history:
- Gans mit Maronen und Äpfeln is a traditional German dish that is often served during the holiday season.
Flavor profiles:
- The goose is rich and flavorful, while the chestnuts and apples add sweetness and texture to the stuffing.
Serving suggestions:
- Serve the goose with a side of gravy made from the pan drippings.
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Region: German