Ingredients with Measurements:
- 1 whole goose (about 4-5 kg)
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1 cup red wine
- 1 cup chicken broth
- 1 cup cranberries
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1/4 cup cornstarch
- Salt and pepper to taste
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, and pat it dry with paper towels.
3. Season the goose generously with salt and pepper.
4. In a large skillet, melt the butter and olive oil over medium heat.
5. Add the chopped onions, carrots, celery, and garlic, and sauté until softened.
6. Stuff the goose with the sautéed vegetables.
7. Place the goose in a roasting pan and roast in the preheated oven for about 3-4 hours, or until the internal temperature of the thickest part of the bird reaches 165°F (75°C).
8. While the goose is roasting, prepare the red wine and cranberry sauce.
9. In a medium saucepan, combine the red wine, chicken broth, cranberries, sugar, and red wine vinegar.
10. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the cranberries have burst and the sauce has thickened.
11. In a small bowl, whisk together the cornstarch and a few tablespoons of cold water until smooth.
12. Add the cornstarch mixture to the sauce and stir until the sauce has thickened.
13. Season the sauce with salt and pepper to taste.
14. Once the goose is fully cooked, remove it from the oven and let it rest for about 15-20 minutes before carving.
15. Serve the goose with the red wine and cranberry sauce 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 (75°C)
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 650 per serving
- Fat: 35g
- Carbohydrates: 30g
- Protein: 45g
Substitutions for ingredients:
- You can use chicken or turkey instead of goose.
- You can use white wine instead of red wine.
- You can use vegetable broth instead of chicken broth.
- You can use dried cranberries instead of fresh cranberries.
Variations:
- You can add herbs like thyme, rosemary, or sage to the sautéed vegetables for extra flavor.
- You can add chopped apples or pears to the sautéed vegetables for a fruity twist.
- You can add orange zest or juice to the red wine and cranberry sauce for a citrusy flavor.
Tips and tricks:
- To make the skin of the goose crispy, prick it all over with a fork before roasting.
- Baste the goose with its own juices every 30 minutes while it's roasting.
- Let the goose rest before carving to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure that the goose is fully cooked.
Storage instructions:
- Store any leftover goose and sauce 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 350°F (175°C) for about 20-30 minutes, or until heated through.
- To reheat the sauce, place it in a saucepan over low heat and stir until heated through.
Presentation ideas:
- Arrange the carved goose on a platter and spoon the red wine and cranberry sauce over it.
- Garnish with fresh herbs like parsley or thyme.
Pairings:
- Serve the Weihnachtsgans with traditional German sides like red cabbage, potato dumplings, and roasted Brussels sprouts.
- Pair with a full-bodied red wine like Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Red cabbage
- Potato dumplings
- Roasted Brussels sprouts
- Glazed carrots
- Mashed sweet potatoes
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.
- If the sauce is too thin, you can add more cornstarch to thicken it.
- If the sauce is too thick, you can add more chicken broth or red wine to thin it out.
Food safety advice:
- Always wash your hands and utensils before handling raw poultry.
- Cook the goose to an internal temperature of 165°F (75°C) to ensure that it's safe to eat.
- Store any leftover goose and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Weihnachtsgans (Christmas goose) is a traditional German dish that dates back to the Middle Ages. It was originally served on St. Martin's Day (November 11) but later became a popular Christmas dish.
- The red wine and cranberry sauce is a modern twist on the traditional gravy that's usually served with Weihnachtsgans.
Flavor profiles:
- The Weihnachtsgans is savory and rich, with a crispy skin and tender meat.
- The red wine and cranberry sauce is sweet and tangy, with a hint of acidity from the red wine vinegar.
Serving suggestions:
- Serve the Weihnachtsgans as the main course of a festive Christmas dinner.
- Pair with German Christmas cookies and mulled wine for a complete holiday meal.
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Region: German