Classic roast goose with apple cider sauce

Discover a foolproof guide to cooking the ultimate classic roast goose with apple cider sauce for your festive feast. This recipe is guaranteed to impress your family and friends with its juicy and tender meat, wonderfully seasoned and accompanied by a delicious and simple sauce with the perfect touch of apple cider. Whether you’re a seasoned chef or a novice in the kitchen, these step-by-step instructions will create a stunning centerpiece that’ll have anyone wanting seconds. Get ready to create a memorable and delicious holiday meal that you’ll be talking about for years to come!

Ingredients

  • 4-5 kg/9-11 lb 4 oz oven-ready goose, bundled for roasting
  • 6 small onions, halved
  • 3 bay leaves
  • Bunch of thyme
  • 2 tbsp sunflower oil
  • 1 tbsp sunflower oil
  • Gooseneck, chopped into a few pieces
  • 2 carrots, cut into small pieces
  • 2 onions, chopped
  • 2 bay leaves
  • small bunch of thyme
  • 500 ml bottle of cider
  • 1l chicken broth
  • 4 tbsp flour

Tip

Tip
It may seem a little strange to rub the goose with oil first, but fat makes fat, so you’ll end up with less greasy and crisper skin in the long run.Buy geese
Geese have a pouch in the cavity that contains liver, offal, neck, and extra fat. The liver can be used to make pâté, the innards can be used to make a tasty broth, the neck can be used to make sauce, and the fat can be left out and saved.Cooking times
Using the timings in this recipe you will get a perfectly roasted goose weighing about 5kg. If your goose is larger, add an additional 15 minutes per 500g to the cooking time with foil, allowing all birds to brown uncovered for the last 30 minutes.Goose fat
Goose fat is great for frying and frying, so save the rest. The fat can be stored in the refrigerator for up to 1 month or frozen for 6 months.

Preparation steps

  1. Preheat the oven to 200°C/fan 180°C/gas 6.
  2. Remove all fat from inside the bird and pierce the skin all over, especially under the wings, with a skewer.
  3. Season the inside and stuff the goose with onions and herbs.
  4. Rub the oil on your chest and legs. Season generously with salt.
  5. Place the bird right side up in a large roasting pan.
  6. Cover with a large piece of foil and pinch the sides to seal tightly.
  7. Place the goose in the oven for 1 hour and 30 minutes (leaving a compartment above for the roasted roots, see page 62).
  8. Remove the goose from the oven, then remove the foil, carefully scoop out all the fat from the tin (or use a dripping pan) into a bowl, then lightly baste the goose.
  9. Cover again with foil and then roast for another 1 hour and 30 minutes.
  10. Pour all the fat out of the tin again, baste and then place back in the oven without foil to brown until golden brown for another 30-40 minutes.
  11. Don’t worry about whether it’s done – the goose will be cooked through.
  12. Place the goose on a large board or platter and let it rest in a warm place for 30 minutes.
  13. Save the can to refill the sauce in.
  14. To make the sauce, while the goose is frying, heat the oil in a frying pan until very hot, add the goose neck pieces and fry until brown and caramelized.
  15. Add the vegetables to the pan and fry until browned and starting to burn slightly, about 10 minutes.
  16. Add the herbs, pour over the cider and let it reduce to about two-thirds, skimming off any foam that comes to the top.
  17. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside.
  18. The broth can be prepared the day before.
  19. As soon as the goose comes out of the mold, pour off all but about 2 tablespoons of fat, reserving the brown juice.
  20. Place the mold on the stove, sprinkle in the flour and stir until a brown paste forms, the consistency of wet sand.
  21. Slowly pour in the apple cider broth and stir until a smooth sauce forms.
  22. Season to taste and strain again into a sauce jug.
  23. Serve the goose on a platter and distribute the herb onions from the cavity.

Nutritional Information

Equipment and tools

To prepare the classic roast goose with apple cider sauce, you will need the following equipment and tools:

  • Oven
  • frying pan
  • Basting brush
  • dulcimer
  • Knife
  • measuring cup
  • measuring spoon
  • Big pot
  • Whisk

Allergen information

This classic recipe for roast goose with apple cider sauce contains the following allergens:

  • None of the major allergens are included in this recipe.

Storage and leftovers

If you have leftovers from your classic roast goose with apple cider sauce, here are some storage and reheating suggestions:

  • Transfer leftover goose meat and sauce to separate airtight containers.
  • Store the leftover goose meat and sauce in the refrigerator.
  • The leftover goose meat can be stored for up to 3-4 days.
  • The leftover sauce can be stored for up to 2-3 days.
  • To reheat leftovers, place the goose meat and sauce in a pot and heat over low heat until warmed through.

Health benefits of classic roast goose with apple cider sauce

The classic roast goose with apple cider sauce is not only a delicious and enjoyable dish, but also offers numerous health benefits. Here are some reasons why you can enjoy this traditional recipe guilt-free:

1. High quality protein

The oven-ready goose used in this recipe is an excellent source of high-quality protein. Protein is essential for building and repairing tissue, supporting the immune system, and transporting nutrients throughout the body.

2. Essential minerals

Geese are a good source of essential minerals such as iron, zinc and selenium. Iron is important for oxygen transport and energy production, while zinc supports immune function and wound healing. Selenium acts as an antioxidant and protects cells from damage.

3. Healthy fats

Although goose fat may seem counterintuitive for a healthy meal, it actually offers some benefits. The fat extracted from the goose can be used for frying and frying, providing a rich flavor. Additionally, goose fat contains monounsaturated and polyunsaturated fats, which, when consumed in moderation, can help raise cholesterol and support heart health.

4. Nutrient-rich vegetables

The recipe includes onions and carrots, both nutrient-dense vegetables. Onions are packed with antioxidants, while carrots are an excellent source of vitamin A, which promotes vision and supports a healthy immune system.

5. Herbal Benefits

Using bay leaves and thyme in this recipe not only adds flavor but also potential health benefits. Bay leaves are believed to have anti-inflammatory properties and contribute to digestive health, while thyme is rich in antioxidants and may have antimicrobial properties.

6. Homemade sauce

Homemade apple cider sauce offers a healthier alternative to store-bought sauces. Controlling ingredients allows you to avoid additives, excessive sodium, and preservatives often found in pre-made sauces.

In summary, the classic roast goose with apple cider sauce will not only satisfy your taste buds, but also provide valuable nutrients and health benefits. Incorporate this recipe into your holiday menu to enjoy the flavors of tradition while nourishing your body.

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