Recipe uploaded by

0 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Make the stock. Put the neck, giblets and wishbone from the goose into a large saucepan with the vegetables and bouquet garni. Cover with cold water and bring to the boil then simmer, half covered, for 11⁄2-2 hours. Strain the stock when it is ready. (You can make and strain the stock up to 24 hours ahead, and keep it in a covered container in the fridge.)
2. Make the stuffing. Melt the butter in a heavy saucepan, add the onions, cover and sweat on a gentle heat for about 5 minutes. Tip in the apples, thyme and orange juice and cook, covered, until the apples are soft and fluffy - about 10 minutes.
3. Boil the potatoes in their skins for about 20 minutes until tender. Drain and peel when cool enough to handle, then mash and add to the fruit and onion mixture with the zest and seasoning. Allow to get quite cold before stuffing the goose.
4. Preheat the oven to 180C/gas 4/fan 160C. Season the cavity of the goose with salt and freshly ground pepper and rub a little salt into the skin. Stuff the cavity loosely and roast for about 2 hours. To test if it's done, prick a thigh at the thickest part: the juices that run out should be clear. If they are still pink, the goose needs a little longer.
5. Put the goose on a serving platter and put it in a very low oven while you make the gravy. Spoon the fat from the roasting tin and save it in a covered container in the fridge - it will keep for months and is great for roast potatoes. Pour about 600ml/1 pint of the strained stock into the tin and bring to the boil on the hob. Using a small whisk, scrape the tin well to dislodge the flavourful meaty deposits. Taste, then strain and serve in a hot gravy boat. Serve the goose garnished with bay leaves and hand the gravy and apple sauce separately.

http://www.bbcgoodfood.com/recipes/2177/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4.5 kg oven-ready goose , neck, giblets and wishbone removed and saved for the stock

FOR THE STOCK

• 1 onion , sliced
• 1 carrot , sliced
• 1 bouquet garni (a sprig of thyme ; 3-4 parsley stalks; 1 celery stick, sliced; and 6-7 peppercorns - all in a muslin bag)

FOR THE POTATO STUFFING

• 25g butter
• 450g onions , chopped
• 450g cooking apples , peeled and chopped
• 2 tsp thyme or lemon thyme leaves
• 2-3 tbsp fresh orange juice
• 900g floury potatoes , halved if large
• 3 tsp finely grated orange zest

TO SERVE

• bay leaves
• Bramley apple sauce

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preperation and cooking times

Prep 4 hrs 30 mins 5 hrs

(including 3.5 - 4hrs simmering and roasting)

Ingredients

• 4.5 kg oven-ready goose , neck, giblets and wishbone removed and saved for the stock

FOR THE STOCK

• 1 onion , sliced
• 1 carrot , sliced
• 1 bouquet garni (a sprig of thyme ; 3-4 parsley stalks; 1 celery stick, sliced; and 6-7 peppercorns - all in a muslin bag)

FOR THE POTATO STUFFING

• 25g butter
• 450g onions , chopped
• 450g cooking apples , peeled and chopped
• 2 tsp thyme or lemon thyme leaves
• 2-3 tbsp fresh orange juice
• 900g floury potatoes , halved if large
• 3 tsp finely grated orange zest

TO SERVE

• bay leaves
• Bramley apple sauce

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.