Ingredients with Measurements:
- 1 whole goose (about 4-5 kg)
- 2 onions, chopped
- 2 apples, chopped
- 2 oranges, sliced
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried sage
- 1 cup water
- 1 cup white wine
- 1/2 cup butter, melted
- 1/2 cup all-purpose flour
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 small bowl, mix together the salt, black pepper, paprika, thyme, rosemary, and sage.
4. Rub the spice mixture all over the goose, inside and out.
5. Stuff the goose with the chopped onions, apples, and orange slices.
6. Place the goose in a roasting pan and pour in the water and white wine.
7. Brush the melted butter all over the goose.
8. Cover the roasting pan with foil and bake for 2 hours.
9. Remove the foil and continue baking for another 1-2 hours, or until the internal temperature of the goose reaches 165°F (74°C) when measured with a meat thermometer.
10. Remove the goose from the oven and transfer it to a serving platter.
11. Let the goose rest for 15-20 minutes before carving.
12. To make the gravy, pour the pan drippings into a saucepan and whisk in the flour.
13. Cook over medium heat, whisking constantly, until the gravy thickens.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 750
Fat: 50g
Carbohydrates: 8g
Protein: 65g
Substitutions for ingredients:
- You can use chicken or turkey instead of goose.
- You can use any type of fruit for the stuffing, such as pears or cranberries.
Variations:
- Add chopped nuts to the stuffing for extra crunch.
- Baste the goose with honey or maple syrup for a sweeter flavor.
- Add garlic and ginger to the spice rub for an Asian-inspired twist.
Tips and tricks:
- To get crispy skin, increase the oven temperature to 400°F (200°C) for the last 30 minutes of cooking.
- Use a baster to remove excess fat from the pan drippings before making the gravy.
- Serve the goose with roasted vegetables, such as carrots and potatoes.
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. Bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Arrange the sliced goose on a platter and garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with a full-bodied red wine, such as Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or stuffing.
Troubleshooting advice:
- If the skin is not crispy enough, increase the oven temperature for the last 30 minutes of cooking.
- If the goose is not cooked through, continue baking until the internal temperature reaches 165°F (74°C).
Food safety advice:
- Always wash your hands and utensils before handling raw poultry.
- Use a meat thermometer to ensure that the goose is cooked to a safe temperature.
- Store leftover goose in the refrigerator within 2 hours of cooking.
Food history:
Roast goose has been a traditional Christmas dish in Europe for centuries, dating back to the Middle Ages.
Flavor profiles:
The goose is seasoned with a blend of herbs and spices, resulting in a savory and aromatic flavor.
Serving suggestions:
Serve the sliced goose with the gravy and your choice of side dishes.
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Region: German