Roasted Christmas Goose
- 1 (14 to 16-pound) goose
- 1/4 cup sea salt
- 1 lemon, halved
- 1 apple, cut into chunks
- 1 potato, cut into chunks
- 1 orange, sliced
- 1 cup chopped celery
- Basting syrup, recipe follows
- Stuffing, recipe follows
- Cumberland Sauce, recipe follows
- Basting Syrup:
- 1/3 cup corn syrup
- 1/3 cup cane syrup
- 1/3 cup melted butter
- 1/4 cup light brown sugar
- 2 tablespoons brandy
- 3 cups whole chestnuts, roasted and peeled
- 1 (14-ounce) bag stuffing mix
- 1 cup raisins
- 1/2 cup chopped celery
- 1/4 cup diced apple
- 1/4 cup diced onion
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups chicken stock
- 3/4 cup melted butter
- 1/4 cup heavy cream
- Cumberland Sauce:
- 1 1/2 cups beef stock
- 3/4 cup port wine
- 3/4 cup red wine vinegar
- 3 shallots, peeled and chopped
- 1 tablespoon crushed black peppercorns
- 3 oranges, juiced
Place goose in a large pot. Add water to cover and stir in the sea salt. Refrigerate overnight.
Preheat oven to 450 degrees F.
Remove goose from water and drain well. Remove all innards and trim excess fat from the tail. Rub inside cavity with lemon juice. Place apple, potato, orange and celery inside the body cavity. Truss the bird like a turkey.
Place the goose in the preheated 450 degree F oven. Reduce oven temperature to 350 degrees F. Cook 20 to 25 minutes per pound. Baste the goose every half hour with the basting syrup.
Carve goose and serve with stuffing and Cumberland sauce.Basting Syrup:
Mix all ingredients together in a small bowl.Stuffing:
Preheat oven to 350 degrees F.
Coarsely chop the chestnuts and put in a large bowl. Add the stuffing mix, raisins, celery, apple, onion and salt and pepper. Toss to combine. Pour in the chicken stock, butter and cream and mix until evenly moistened.
Transfer to a baking dish and bake until the top is browned and crisp, about 1 hour.Cumberland Sauce:
In a saucepan, combine the stock, port, vinegar, shallots, peppercorns and orange juice. Bring to a boil, cook until reduced by 2/3, about 25 minutes. Strain and refrigerate. Serve cold over roast goose.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Mark Slawson, The Wort Hotel, Jackson, WY
Recipe courtesy of Emeril Lagasse