Ingredients
Units
Scale
- 9 lb. organic goose
- 2 tsp coarse sea salt
- 2 medium onions, peeled
- 4 large shallots, peeled (TFD change, original used 1 additional onion)
- 4 large apples, peeled, cored and chopped (Bramleys for Victorian preference, or TFD prefers honeycrisp)
- 2 tbsp crumbled between the palms dried sage leaves
- 1/2 tsp freshly-ground black pepper
- 1 tbsp cold butter, finely cubed
- Kosher salt and freshly-ground black pepper
- GARNISHES:
- sliced apples, parsley or watercress
- ***
- FOR THE BROWN GRAVY:
- Gizzard, neck, heart, liver and wing tips of the goose, chopped
- 1 onion
- 1 carrot, sliced
- 2 tablespoons rendered goose fat (preferred) or cooking oil
- 3 cups stock or beef bouillon
- 1 tablespoon liquid Kitchen Bouquet (TFD addition, but recommended to help flavor and color the gravy)
- 1 bay leaf
- 3 sprigs parsley
- 1 sprig thyme
- Salt & pepper to taste
- ***
- FOR THE OPTIONAL PORT WINE SAUCE:
- 1/2 cup ruby port
- 1 teaspoon mustard
- Pinch cayenne pepper
- Salt to taste
Instructions
- Prepare the goose by thoroughly rubbing the body cavity with the salt. Leave uncovered in the refrigerator overnight to dry out the skin for ultimate crispiness!
- The next day, chop the onion and shallot very finely then combine with the chopped apples, sage, pepper and butter. Use this mixture to stuff both the neck and body cavities of the goose. Sew or skewer the openings close and truss the bird.
- Preheat oven to 450 degrees Fahrenheit.
- The goose is best cooked by placing it on a rack fitted in a deep baking dish, where the juices drip off. Prick the breast of the goose all over with a fork to allow fat to escape, which in turn will also help in crisping the skin as the fat escapes. Sprinkle kosher salt and freshly ground black pepper over the skin.
- Roast the goose at 450 Fahrenheit for 15 minutes, then reduce heat to 350 degrees and turn the goose onto its side. After 1 hour, turn goose onto its other side. For the final 15 minutes, roast goose on its back.
- Drain off the dripping fat from the roasting tin at least twice during the cooking, and use these drippings to baste the goose as it cooks. This prevents extra dryness of the breast while the rest of the goose cooks. Save the fat for the future, it makes the best roast potatoes on earth!
- Baste the goose every 20 minutes during entire roasting time. (Allow approximately 15 minutes per pound for the total weight of the stuffed goose, or 2 ½ hours for a 9 pound stuffed goose. The legs should move up and down freely, and the juices should run a pale yellow – do NOT overcook!
- Prepare the gravy while goose is roasting. In a large saucepan, brown the goose parts, onion and carrot in the fat. When they are nicely browned, add the stock and seasonings. Simmer, partially covered, for about 1 hour, skimming occasionally. Strain, degrease and pour into a warmed sauce-boat for serving.
- For the optional port wine sauce, combine the ingredients in a small saucepan. Just before serving the goose, slit open the breast and pour the sauce on top.
- Serve with potatoes roasted In goose fat with herbs, garlic, salt and pepper and all the garnishes and appropriate trimmings.
- Prep Time: 0 hours
- Cook Time: 0 hours
