Ingredients with Measurements:
- 1 whole goose (about 4-5 kg)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- Salt and pepper
- 1 cup chicken broth
- 1 cup red wine
- 1 cup water
- 1 cup chestnuts, cooked and chopped
- 1 cup bacon, diced
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup parsley, chopped
- 1/2 cup butter, melted
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 onion, garlic, thyme, rosemary, salt, and pepper.
4. Rub the spice mixture all over the goose, inside and out.
5. Place the goose in a roasting pan and add the chicken broth, red wine, and water.
6. Roast the goose for about 3-4 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
7. While the goose is roasting, prepare the stuffing. In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and set aside.
8. In the same skillet, add the chestnuts and cook for about 5 minutes, or until lightly browned. Remove the chestnuts from the skillet and set aside.
9. In a large bowl, mix together the breadcrumbs, egg, parsley, melted butter, cooked bacon, and cooked chestnuts.
10. When the goose is done, remove it from the oven and let it rest for about 15 minutes.
11. While the goose is resting, stuff the chestnut and bacon mixture into the cavity of the goose.
12. Serve the Weihnachtsgans with the stuffing on the side.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Oven temperature: 350°F (175°C)
Internal temperature of the goose: 165°F (74°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 800
Fat per serving: 50g
Carbohydrates per serving: 20g
Protein per serving: 60g
Substitutions for ingredients:
- You can use turkey instead of goose.
- You can use walnuts instead of chestnuts.
- You can use pancetta instead of bacon.
Variations:
- You can add dried cranberries or raisins to the stuffing.
- You can add chopped apples or pears to the stuffing.
- You can add grated Parmesan cheese to the stuffing.
Tips and Tricks:
- To make the skin of the goose crispy, prick it all over with a fork before roasting.
- Baste the goose with the pan juices every 30 minutes while it's roasting.
- Let the goose rest for at least 15 minutes before carving it.
Storage Instructions:
- Store leftover Weihnachtsgans in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the leftover goose for up to 3 months.
Reheating Instructions:
- To reheat the leftover Weihnachtsgans, place it in a baking dish and cover it with foil.
- Bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through.
Presentation Ideas:
- Serve the Weihnachtsgans on a platter with the stuffing on the side.
- Garnish with fresh herbs, such as thyme or rosemary.
Garnishes:
- Fresh herbs, such as thyme or rosemary.
Pairings:
- Red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested Side Dishes:
- Roasted potatoes
- Green beans
- Glazed carrots
Troubleshooting Advice:
- If the skin of the goose is not crispy enough, you can broil it for a few minutes at the end of the cooking time.
Food Safety Advice:
- Make sure the internal temperature of the goose reaches 165°F (74°C) to ensure it's safe to eat.
- Wash your hands and all surfaces that come into contact with the raw goose to prevent cross-contamination.
Food History:
- Weihnachtsgans is a traditional German Christmas dish that dates back to the Middle Ages.
Flavor Profiles:
- Savory, rich, and slightly sweet.
Serving Suggestions:
- Serve the Weihnachtsgans with a side of roasted potatoes and green beans for a complete meal.
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Region: German