Ingredients with Measurements:
- 1 whole goose (about 4-5 kg)
- 2 onions, chopped
- 2 apples, peeled and chopped
- 2 cups of breadcrumbs
- 1/2 cup of melted butter
- 1/4 cup of chopped parsley
- 1/4 cup of chopped thyme
- Salt and pepper to taste
- 2 cups of chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix together the chopped onions, apples, breadcrumbs, melted butter, parsley, thyme, salt, and pepper.
3. Stuff the goose with the apple and onion stuffing, and tie the legs together with kitchen twine.
4. Place the goose in a roasting pan, breast side up.
5. Pour the chicken broth over the goose.
6. Roast the goose for about 3-4 hours, or until the internal temperature reaches 75°C (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 20 minutes before carving.
- Time:
Preparation time: 30 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 180°C (350°F)
- Internal temperature of the goose: 75°C (165°F)
Serving size:
- This recipe serves 8-10 people.
Nutritional information:
- Calories: 500 per serving
- Fat: 30g
- Carbohydrates: 20g
- Protein: 40g
Substitutions for ingredients:
- You can use chicken or turkey instead of goose.
- You can use any type of bread for the breadcrumbs.
- You can use any type of herbs you like.
Variations:
- You can add chopped nuts or dried fruit to the stuffing.
- You can add garlic or ginger to the stuffing.
- You can use white wine instead of chicken broth.
Tips and tricks:
- To make the skin crispy, prick it all over with a fork before roasting.
- To make the stuffing more moist, add some chicken broth or melted butter.
- To make the gravy, strain the pan juices and thicken them with some flour or cornstarch.
Storage instructions:
- Store the leftover goose and stuffing in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the goose, place it in a baking dish and cover it with foil. Bake in a preheated oven at 180°C (350°F) for 20-30 minutes, or until heated through.
Presentation ideas:
- Serve the goose on a platter with the stuffing on the side.
- Garnish with fresh herbs, such as thyme or parsley.
Pairings:
- Serve with roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- Pair with a red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Cranberry sauce
Troubleshooting advice:
- If the skin is not crispy enough, you can broil it for a few minutes at the end of the cooking time.
- If the stuffing is too dry, add more chicken broth or melted butter.
Food safety advice:
- Make sure the internal temperature of the goose reaches 75°C (165°F) to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly after handling raw poultry.
Food history:
- Weihnachtsgans is a traditional German Christmas dish, dating back to the Middle Ages.
Flavor profiles:
- The goose is rich and savory, with a crispy skin.
- The stuffing is sweet and savory, with a hint of apple and onion.
Serving suggestions:
- Serve the Weihnachtsgans with Apple and Onion Stuffing as the main course for a festive Christmas dinner.
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Region: German