Ingredients with Measurements:
- 1 whole goose (10-12 pounds)
- 2 cups cooked rice
- 1/2 cup chopped fresh herbs (such as parsley, thyme, and rosemary)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Rinse the goose inside and out and pat dry with paper towels.
3. In a large bowl, mix together the cooked rice, chopped herbs, onion, garlic, celery, and carrots.
4. Stuff the goose with the rice mixture and truss the bird with kitchen twine.
5. Place the goose in a roasting pan and pour the chicken broth over the top.
6. Season the goose with salt and pepper.
7. Roast the goose for 3-4 hours, or until the internal temperature reaches 165°F.
8. Let the goose rest for 15 minutes before carving and serving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 350°F
Internal temperature of goose: 165°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 600
Fat: 30g
Carbohydrates: 30g
Protein: 50g
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe.
- Use any combination of fresh herbs that you prefer.
- You can substitute the chicken broth with vegetable broth.
Variations:
- Add chopped nuts or dried fruit to the rice stuffing for added texture and flavor.
- Use a different type of poultry, such as chicken or turkey, instead of goose.
Tips and tricks:
- To ensure even cooking, baste the goose with the pan juices every 30 minutes.
- If the skin is browning too quickly, cover the bird with foil.
- 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.
- Freeze leftover goose for up to 3 months.
Reheating instructions:
- To reheat, place the leftover goose in a baking dish and cover with foil.
- Bake in a 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed goose on a platter with roasted vegetables and a side of cranberry sauce.
- Garnish with fresh herbs and sliced oranges.
Garnishes:
- Fresh herbs
- Sliced oranges
Pairings:
- Serve with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the skin is not browning evenly, rotate the pan in the oven.
- If the stuffing is not cooked through, cover the bird with foil and continue roasting until the stuffing reaches 165°F.
Food safety advice:
- Always use a meat thermometer to ensure that the internal temperature of the goose reaches 165°F.
- Wash your hands and all surfaces that come into contact with the raw goose to prevent cross-contamination.
Food history:
- Stuffed goose has been a traditional holiday dish in many cultures for centuries.
Flavor profiles:
- The rich, gamey flavor of the goose is complemented by the savory rice stuffing and fresh herbs.
Serving suggestions:
- Serve the stuffed goose as the centerpiece of a holiday meal.
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Taste: Savory, Herbaceous, Rich, Nutty, Earthy