Although turkey has far surpassed goose as Canada's favourite Christmas bird, goose is still the traditional roast for many people of Northern, Central and Eastern European descent. For lovers of tasty dark meat, nothing quite compares.
- Portion size 8 servings
- 10 lbs goose (with neck and giblets)
- 2 tablespoons butter
- 2 teaspoons fennel seeds lightly crushed
- 1 onion finely chopped
- 1 stalk celery finely chopped
- 1 garlic clove minced
- 4 cups diced cored peeled tart apples (about 4)
- 1/2 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme (or 1 tsp/5 mL dried)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups cubed white bread
- 3 cups peeled cooked chestnuts (see below)
- 1 egg lightly beaten
- 1/2 cup dry white vermouth
- 1/2 cup white wine
- 1/2 cup beef stock
- 2 tablespoons lemon juice
- 2 tablespoons brandy
- 3 tablespoons all-purpose flour
- 2 1/2 cups Giblet Stock for Gravy
- 2 1/2 cups beef stock
- 2 1/2 cups chicken stock
Remove neck and giblets from cavity of goose. Pull out any loose fat from cavity. Remove wing tips; reserve for stock. Finely chop liver and reserve.
In large skillet, heat butter over medium heat; cook fennel seeds for 30 seconds. Add onion, celery and garlic; fry, stirring often, until softened, about 5 minutes. Add reserved liver; cook for 1 minute. Stir in apples, parsley, thyme and 1/4 tsp (1 mL) each of the salt and pepper; cook for 7 minutes. Transfer to large bowl. Mix in bread, chestnuts and egg; let cool.
Pat goose cavities dry. Stuff neck and body cavities with apple mixture; skewer closed. Tie wings to body; tie legs together. Lightly prick all over with tip of knife. Sprinkle with remaining salt and pepper.
Place goose on rack in roasting pan; roast in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); roast for 20 minutes. Remove from oven; pour clear fat from pan and reserve for another use.
Mix vermouth with lemon juice; brush over goose. Roast, basting often, for 1-1/4 to 1-1/2 hours longer or until meat thermometer inserted in thickest part of thigh registers 180°F (82°C). Transfer goose to warmed platter; tent with foil and let stand for at least 15 minutes or for up to 30 minutes.
Skim off all but 2 tbsp (25 mL) fat from pan, retaining all pan juices. Add brandy to pan; cook over medium heat for 1 minute, scraping up any brown bits from bottom of pan. Sprinkle with flour; cook, stirring, until lightly browned, about 2 minutes. Gradually whisk in stock; simmer until thickened, about 6 minutes. Strain into warmed gravy boat. Serve with goose.
Nutritional facts <b>Per serving:</b> about
- Sodium 464 mg
- Protein 68 g
- Calories 778.0
- Total fat 37 g
- Cholesterol 308 mg
- Saturated fat 13 g
- Total carbohydrate 38 g
- Iron 86.0
- Folate 61.0
- Calcium 10.0
- Vitamin A 105.0
- Vitamin C 37.0