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Ingredients (Serves 6-8) |
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1 6-14 pound goose |
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Salt and pepper |
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Apple Sweet Dressing |
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6 cups day-old bread cubes |
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3 cups chopped apples |
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1 cup raisins |
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½ cup sugar |
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1 tsp salt |
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1 tsp cinnamon |
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½ tsp allspice |
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½ cup water |
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¼ cup melted fat |
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Cumberland Sauce |
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1 cup beef broth |
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1 cup red currant jelly |
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Slivered rind of 1 orange |
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Juice of 1 orange |
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Juice of 1 lemon |
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2 tsp of Dijon mustard |
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½ tsp ground ginger |
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Salt and pepper to taste |
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Roasting Goose Preheat oven to 400 degrees. Remove giblets,
neck and excess fat from body cavity. Rinse bird and drain. Sprinkle
cavity with salt and pepper. With sharp fork or tip of knife, pierce
skin all over. This allows fat under the skin to drain and helps crisp
the skin. Insert thermometer deep into inside thigh muscle without
touching bone.
Place goose breast-side up on rack in shallow roast pan. Roast uncovered
at 400 degrees for 45 minutes. Reduce heat to 325 degrees and continue
roasting as follows:
For a 6 to 8 pound goose, roast additional 1 to 1 ½ hours; for 8 to 10
pounds, roast 1 ½ to 2 hours; 10 to 12 pounds for 2 to 2 ½ hours; 12 to
14 pounds for 2 ½ to 2 ¾ hours; over 14 pounds for 2 ¾ to 3 ¼ hours.
Roast to an internal temperature of 185 degrees.
A fruity dressing, such as the Apple Sweet that follows, complements
goose deliciously, and a Cumberland Sauce is an ideal accompaniment.
Apple Sweet Dressing
In large bowl, combine bread cubes, apples and raisins. Mix sugar with
salt, cinnamon and allspice; sprinkle over bread mixture and toss well.
Place in baking dish. Cover with foil and bake at 325 degrees for 35
minutes. Uncover and bake 5 minute or until golden and lightly crusted.
Cumberland Sauce
Combine all ingredients in a 1-quart saucepan. Bring to a boil, reduce
heat and simmer 5 minutes. Makes about 2 ¾ cups.
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