Ingredients with Measurements:
- 1 whole goose (about 10-12 pounds)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup dried apricots, chopped
- 1/2 cup fresh sage leaves, chopped
- 1/2 cup breadcrumbs
- 1/4 cup butter, melted
- 1/4 cup white wine
- 1 cup chicken broth
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. Season the inside of the goose with salt and pepper.
4. In a bowl, mix together the chopped onion, minced garlic, chopped apricots, chopped sage leaves, breadcrumbs, and melted butter to make the stuffing.
5. Stuff the goose with the apricot and sage stuffing, then truss the bird with kitchen twine.
6. Place the goose in a roasting pan and pour the white wine and chicken broth over the bird.
7. Roast the goose in the preheated oven for about 3-4 hours, or until the internal temperature of the thickest part of the bird reaches 165°F.
8. Baste the goose with the pan juices every 30 minutes.
9. Remove the goose from the oven and let it rest for 15-20 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 600
Fat: 45g
Saturated Fat: 16g
Cholesterol: 200mg
Sodium: 900mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 6g
Protein: 40g
Substitutions for ingredients:
- You can substitute the dried apricots with dried cranberries or raisins.
- You can use other fresh herbs like thyme or rosemary instead of sage.
Variations:
- You can add chopped walnuts or pecans to the stuffing for extra crunch.
- You can make a gravy with the pan juices by whisking in some flour and cooking until thickened.
Tips and tricks:
- Prick the skin of the goose all over with a fork before roasting to help release the fat.
- Place a rack in the roasting pan to elevate the goose and prevent it from sitting in its own juices.
- Use a meat thermometer to ensure that the goose is cooked to the proper temperature.
Storage instructions:
- Store leftover goose in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the goose, place it 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 goose on a platter garnished with fresh herbs and sliced apricots.
Garnishes:
- Fresh herbs like sage or thyme
- Sliced apricots
Pairings:
- Roasted root vegetables like carrots, parsnips, and potatoes
- Green beans or Brussels sprouts
- Cranberry sauce or chutney
Suggested side dishes:
- Roasted root vegetables
- Green beans or Brussels sprouts
- Mashed potatoes or sweet potatoes
- Cranberry sauce or chutney
Troubleshooting advice:
- If the skin of the goose is not crispy enough, you can broil it for a few minutes at the end of cooking.
- If the stuffing is not cooked through, you can remove it from the bird and bake it in a separate dish until heated through.
Food safety advice:
- Make sure to cook the goose to an internal temperature of 165°F to ensure that it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw poultry to prevent the spread of bacteria.
Food history:
- Weihnachtsgans is a traditional Christmas dish in Germany, Austria, and other European countries.
Flavor profiles:
- The goose is rich and flavorful, with a crispy skin and tender meat. The stuffing adds sweetness and herbal notes.
Serving suggestions:
- Serve the Weihnachtsgans with a glass of red wine or mulled wine for a festive touch.
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Region: German