Ingredients with Measurements:
- 1 whole goose (about 10-12 pounds)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups bread crumbs
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh sage
- Salt and pepper to taste
- 1/2 cup melted butter
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the goose inside and out with cold water and pat dry with paper towels.
3. In a large bowl, mix together the onion, garlic, bread crumbs, parsley, thyme, rosemary, sage, salt, and pepper.
4. Stuff the goose with the herb mixture and truss the legs together with kitchen twine.
5. Place the goose in a roasting pan and brush with melted butter.
6. Roast the goose in the preheated oven for 2-3 hours, or until the internal temperature reaches 165°F.
7. Baste the goose with the pan juices every 30 minutes.
8. Remove the goose from the oven and let it rest for 15 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
- Internal temperature of the goose: 165°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 600 per serving
- Fat: 45g
- Protein: 40g
- Carbohydrates: 5g
Substitutions for ingredients:
- You can use chicken or turkey instead of goose.
- You can use dried herbs instead of fresh herbs.
Variations:
- You can add chopped apples, raisins, or nuts to the stuffing.
- You can use a different seasoning blend for the stuffing.
Tips and tricks:
- Prick the skin of the goose all over with a fork before roasting to help the fat render out.
- Use a meat thermometer to ensure the goose is cooked to the correct temperature.
- Save the pan juices to make gravy.
Storage instructions:
- Store leftover goose in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover goose in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted goose on a platter with the stuffing and gravy.
Garnishes:
- Garnish the platter with fresh herbs or sliced oranges.
Pairings:
- Serve the roasted goose with roasted vegetables, mashed potatoes, and cranberry sauce.
Suggested side dishes:
- Roasted Brussels sprouts
- Sweet potato casserole
- Green bean casserole
Troubleshooting advice:
- If the skin of the goose is not crispy enough, increase the oven temperature to 400°F for the last 15-20 minutes of cooking.
Food safety advice:
- Make sure the internal temperature of the goose reaches 165°F to ensure it is safe to eat.
Food history:
- Roast goose is a traditional Christmas dish in Germany and other European countries.
Flavor profiles:
- The roasted goose has a rich, savory flavor with hints of herbs and butter.
Serving suggestions:
- Serve the roasted goose with a glass of red wine or a cold beer.
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Region: German