Ingredients with Measurements:
- 1 whole goose (about 5-6 kg)
- 1 kg peaches, peeled and pitted
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- 1 cup white wine
- 1/4 cup butter, melted
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Rinse the goose inside and out with cold water and pat dry with paper towels.
3. In a food processor, pulse the peaches until they are coarsely chopped.
4. In a bowl, mix together the chopped peaches, onion, garlic, thyme, rosemary, salt, and pepper.
5. Stuff the goose with the peach mixture, and truss the legs together with kitchen twine.
6. Place the goose in a roasting pan, breast side up.
7. Pour the chicken broth and white wine over the goose.
8. Brush the melted butter over the goose.
9. Roast the goose in the preheated oven for about 3 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).
10. Baste the goose with the pan juices every 30 minutes.
11. Remove the goose from the oven and let it rest for 15-20 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 3 hours
Temperature:
- Oven temperature: 350°F (175°C)
- Internal temperature of the thickest part of the thigh: 165°F (75°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 20g
- Protein: 50g
Substitutions for ingredients:
- Chicken can be substituted for goose.
- Nectarines can be substituted for peaches.
- Chicken stock can be substituted for chicken broth.
- Red wine can be substituted for white wine.
Variations:
- Add chopped walnuts or pecans to the peach mixture for added texture.
- Use apricots or plums instead of peaches for a different flavor.
- Add a tablespoon of honey to the melted butter for a sweeter taste.
Tips and tricks:
- To make the skin crispy, prick it 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 goose in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the goose on a platter with roasted vegetables and a side of cranberry sauce.
Garnishes:
- Garnish with fresh thyme or rosemary sprigs.
Pairings:
- Serve with a dry white wine, such as Chardonnay or Pinot Grigio.
Suggested side dishes:
- Roasted sweet potatoes
- Green beans with almonds
- Wild rice pilaf
Troubleshooting advice:
- If the skin is not crispy enough, broil the goose for a few minutes at the end of the cooking time.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw poultry.
- Cook the goose to the correct internal temperature to avoid foodborne illness.
Food history:
- Goose has been a popular holiday dish in Europe for centuries.
Flavor profiles:
- The sweet and tangy peach filling pairs well with the rich and savory goose meat.
Serving suggestions:
- Serve the goose as the centerpiece of a holiday meal, such as Christmas or Thanksgiving.
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Region: German