Ingredients
- 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
Directions
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:
- 1/3 cup corn syrup
- 1/3 cup cane syrup
- 1/3 cup melted butter
- 1/4 cup light brown sugar
- 2 tablespoons brandy
Mix all ingredients together in a small bowl.
Stuffing:
- 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
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:
- 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
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.
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Read all 5 reviews
By ~*~Shira J ~*~
Birmingham AL
on February 13, 2012
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Great goose receipe to have. Love it!
By bluecrabcc
on January 11, 2012
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This will be the 4th year in a row now that I've used this recipe for our annual "New Year" goose dinner. When I first discovered the recipe, I had never cooked a goose before. I found this recipe to be easy to follow and delicious! It is always a big hit, even from those not-really goose eaters. This recipe has really helped us to create a new and fun tradition in our family and every January, I look forward to hearing my husband brag about my cooking!
By acumom
on December 26, 2011
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Made it with a 12 lb goose, doubled the basting syrup and used it all. I cooked it 6 hours and it was too long. Some parts were dry other parts moist. The stuffing was good, i used 14 oz of french bread toasted instead of stuffing mix. I forgot the port sauce in the fridge, but it smelled so good when i was cooking it! Will try it with the left overs tomorrow.
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