Christmas Goose Recipe
Overview
A Christmas Goose is a traditional holiday centerpiece that exudes elegance and festivity. This recipe, perfect for a weeknight Christmas dinner, combines succulent poultry with the sweet and savory flavors of apples, onions, and herbs. The recipe involves a careful preparation and cooking process to ensure the goose is perfectly roasted, juicy, and flavorful. The addition of a rich gravy made from the drippings and giblets completes this magnificent dish.
Ingredients
- 1 goose
- 1 tablespoon salt
- 1/2 teaspoon pepper
- Fresh thyme sprigs (about 4)
- Fresh parsley sprigs (about 4)
- 3 apples, quartered
- 3 onions, quartered
- 2 stalks celery, cut into pieces
- 5 cups water, divided
- 6 tablespoons flour
- Beef broth (to make 3 cups when combined with drippings)
Nutrition Facts (per serving)
- Calories: 784
- Fat: 51.7g
- Saturated Fat: 16.2g
- Cholesterol: 213.8mg
- Sodium: 468.1mg
- Carbohydrates: 16.2g
- Fiber: 2.2g
- Sugar: 7.3g
- Protein: 60.3g
Instructions
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Preparation:
- Remove the neck and giblets from the goose and set them aside. Trim any excess fat from the neck and tail areas. Rinse the goose under cold water and pat it dry with paper towels.
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Seasoning:
- Rub the inside and outside of the goose thoroughly with salt and pepper.
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Stuffing the Goose:
- Place one sprig of thyme, one sprig of parsley, and a quarter of the apples, onions, and celery into the cavity of the goose. Repeat this process until the cavity is filled with the remaining apples, onions, celery, thyme, and parsley.
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Trussing:
- Skewer the cavity closed and lace tightly with kitchen twine. Fold the wings back against the body to secure them.
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Initial Roasting:
- Preheat your oven to 500°F (260°C). Place the goose breast side down on a rack in a roasting pan. Prick the skin all over with a fork to allow the fat to render during cooking. Roast for 30 minutes.
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Continued Roasting:
- Reduce the oven temperature to 400°F (200°C) and continue roasting for another 30 minutes. Then, carefully turn the goose over so it is breast side up. Prick the skin again and roast for an additional hour.
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Preparing the Giblet Broth:
- While the goose is roasting, place the neck, giblets, and 3 cups of water in a saucepan. Bring to a simmer over medium-low heat. After 10 minutes, remove the liver and set it aside. Continue simmering the broth for 1 1/2 hours, then strain and set the giblets aside. Discard the neck.
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Managing Drippings:
- After the first 1 1/2 hours of roasting, pour off the drippings from the roasting pan and set them aside. Prick the goose skin again and add 2 cups of water to the pan. Continue roasting the goose for another 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (74°C).
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Resting the Goose:
- Remove the goose from the oven and let it stand for 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
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Making the Gravy:
- While the goose is resting, finely chop the reserved liver and giblets. Skim 6 tablespoons of fat from the drippings and heat them in a pan over low heat. Stir in 3 tablespoons of flour and cook for about 3 minutes to form a roux. Degrease the remaining drippings and add them to the giblet broth. Add enough beef broth to make a total of 3 cups of liquid. Gradually whisk this into the roux and increase the heat to medium-high, cooking until the gravy thickens. Blend in the chopped liver and giblets, and season with salt and pepper to taste. Continue cooking over low heat to let the flavors meld.
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Serving:
- Carefully remove the trussing thread and any pins from the goose. Discard the stuffing from the cavity. Carve the goose and serve with the rich giblet gravy.
Tips for the Perfect Christmas Goose
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Selecting the Goose: Choose a fresh or thawed frozen goose, ensuring it has a good amount of fat under the skin, which is essential for flavor and moisture.
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Pricking the Skin: This step is crucial as it allows the fat to render out, resulting in a crispy skin and moist meat. Be gentle to avoid piercing the meat itself.
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Resting Time: Allow the goose to rest after roasting. This step cannot be skipped as it ensures that the juices are reabsorbed into the meat, making it more succulent.
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Making the Gravy: Use the drippings from the roasting pan for the most flavorful gravy. Skimming the fat ensures the gravy isn’t overly greasy.
Serving Suggestions
A Christmas Goose pairs beautifully with traditional holiday sides such as roasted potatoes, braised red cabbage, and cranberry sauce. For a complete festive meal, consider serving with a rich stuffing, sautéed green beans, and a glass of robust red wine or a crisp white wine.
Storing and Reheating
Leftover goose can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the goose in a preheated oven at 325°F (165°C) until warmed through. The gravy can be reheated in a saucepan over low heat, stirring occasionally to prevent it from sticking.
Variations
- Herb Variations: Experiment with different herbs such as rosemary, sage, or marjoram to add unique flavors to your goose.
- Fruit Stuffing: Try adding other fruits like pears or oranges to the cavity for a different twist.
- Glaze: For a sweet and savory glaze, brush the goose with a mixture of honey and balsamic vinegar during the last 30 minutes of roasting.
Conclusion
A Christmas Goose is more than just a meal; it’s a celebration of tradition and flavors that bring people together. This recipe, with its meticulous preparation and rich, savory result, is sure to make your holiday feast unforgettable. Whether you’re a seasoned cook or a culinary enthusiast looking to try something new, this Christmas Goose will be the star of your holiday table. Enjoy the process of creating this masterpiece, and savor the joy it brings to your loved ones.
