How to Cook Roasted Goose With Chestnut Stuffing

Serves: 8-10

Preparation time: 30 mins

Cooking time: 2 hours

Ingredients needed to make Roasted Goose With Chestnut Stuffing:

• 12 lb goose, with giblets
• 2 lb potatoes, peeled and chopped into large chunks, parboiled
• 1 onion, quartered
• 1 leek, sliced
• Goose fat, for roasting
• Salt and freshly ground pepper to taste

For the stuffing:

• 2 lb chestnuts, chopped
• 6 celery stalks, chopped
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 5 tbsp flat leaf parsley, chopped
• 5 oz dried cranberries, chopped
• 14 oz prunes
• 1 oz butter, for frying
• 8 fl oz port

For the sauce:

• 1 tbsp cornflour
• Goose giblets

Cooking instructions for Roasted Goose With Chestnut Stuffing:

• Warm up your oven to 400 degrees F.
• Stuff the onion as well as leek into the goose cavity and poke all over its body with a fork.
• Season the bird with salt and generous amount of black pepper while covering its legs with goose fat.
• Wrap the legs with sheets of aluminum foil and set aside.
• Spread another sheet of aluminum foil across a deep-bottomed roasting pan and place a wire rack on it.
• Transfer the goose onto the rack and cover it loosely with yet another sheet of aluminum foil.
• Place it in the oven and roast for about 3 ½ hours.
• Uncover the goose after the first hour of roasting and brush some of its juices all over its surface and legs.
• Skim off rest of the fat into another roasting pan and continue to roast the goose while basting it every half an hour.
• Pierce the thickest part of the goose with a skewer to check its doneness; if the juices run clear then it is properly cooked.
• Take it out of the oven and let it rest for about 20 minutes in a warm place.
• Place the 2^nd roasting pan with the goose fat, into the oven and heat until it starts smoking.
• Throw in the parboiled potato chunks and sprinkle it with a dash of salt and black pepper.
• Roast them in the oven for about 45 minutes or until they turn crispy golden brown.
• To make the sauce, place the giblets in a saucepan and immerse them in 4 pints of water.
• Heat until it boils and bring it to a simmer.
• Cook for about 2 hours before passing it through a strainer and return the strained liquid back to the pan.
• Whisk in the cornflour and continue to simmer until it thickens.
• To make the stuffing, soak the prunes in a bowl of port for about 2 hours.
• Heat butter in a frying pan over moderate heat until it melts and throw in the garlic, onions as well as celery.
• Sauté them for about 4-5 minutes or until they soften.
• Meanwhile drain off the prunes and chop them finely.
• Add them to a bowl along with cranberries as well as chestnuts and toss them well together to mix.
• Add them to the sautéed mixture and stir fry for a minute.
• Pour in the port and bring the mixture to a boil before bringing it back to simmer over lower heat.
• Cook for about 30 minutes or until most of the liquid disappears; stir in the parsley and set aside.
• Carve out thick slices from the goose and arrange them on serving plates.
• Spoon the chestnut stuffing over them, followed by the sauce and serve alongside the roasted potatoes.

Image credit: Wikimedia Commons

Last Updated on January 23, 2013 by