GORDON'S CHRISTMAS ROAST GOOSE
Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses - a golden goose. Keep the fat to use through the winter months
Provided by Gordon Ramsay
Categories Dinner
Time 4h5m
Number Of Ingredients 8
Steps:
- Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.
- If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better.
- Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.
- Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.
- Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.
- Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.
- Heat oven to 240C/fan 220C/gas 9.
- If you want to give the bird a nice golden skin, brown in a large frying pan (or a heavy-based roasting tin), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.
- Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.
- Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.
- Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat - save this for the potatoes and other veg.
- At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.
Nutrition Facts : Calories 800 calories, Fat 55 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 72 grams protein, Sodium 1.7 milligram of sodium
ROAST CHRISTMAS GOOSE
I have such fond childhood memories of Christmas dinner and my mother serving a golden brown Christmas goose. To flavor the meat, Mom stuffed the bird with peeled and quartered fruit that's discarded after baking. -Rosemarie Force, White Stone, Virginia
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan. , Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit.
Nutrition Facts : Calories 376 calories, Fat 26g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
ROAST GOOSE
Serve Brussels Sprouts with Vinegar-Glazed Onions with this holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- If goose is frozen, place it in the refrigerator overnight to thaw. Remove goose from the refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much of the excess fat as possible from the opening of the cavity. Remove the first and second joints of the wings, and set them aside for use in making the stock.
- With the point of a sharp knife, prick the entire surface of the goose skin, being careful not to cut into the flesh. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme, and sage. Using a piece of kitchen twine, tie the legs together. Generously sprinkle the outside of the goose with salt and pepper, and place it, breast-side up on a wire rack set in a large roasting pan.
- Roast goose in the oven until it turns a golden brown, about 1 hour. With a baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce the heat to 325 degrees, and roast until the goose is very well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
- Meanwhile, prepare goose stock, which will be used when making the gravy and the dressing. Trim and discard any excess fat from the wing tips, neck, and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover the bones and vegetables by 1 inch (about 2 1/2 quarts water). Place the stockpot over high heat, and bring to a boil. Reduce heat to medium low, and simmer stock, skimming the scum as it forms, for 2 hours. Strain stock through a cheesecloth-lined strainer. Remove and discard the fat floating on the surface of the stock, and set the stockpot aside.
- Remove goose from the oven, and transfer it to a cutting board that has a well. Let the goose stand 15 to 20 minutes.
- Meanwhile, prepare the gravy. Pour off all the fat from the roasting pan, and place the pan over high heat. Pour in wine, and cook, stirring up any brown bits with a wooden spoon until the cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until the liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass the gravy through a cheesecloth-lined strainer into a gravy boat, and serve with the goose.
ROASTED CHRISTMAS GOOSE
Provided by Food Network
Categories main-dish
Time 16h35m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- 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.
- Mix all ingredients together in a small bowl.
- 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.
- 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.
ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
- Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
- Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
ROAST GOOSE
Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich - a cranberry relish, for instance, sweetened but not overly so.
Provided by Sam Sifton
Categories brunch, dinner, roasts, main course
Time 3h15m
Yield Serves 10 to 12.
Number Of Ingredients 4
Steps:
- Rinse and dry the goose, rub it inside and out with salt and refrigerate uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.
- Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting pan, and cook for one hour.
- Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.
- After an hour's roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.
- After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.
- Remove potatoes from pan and keep them warm under foil until ready to serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 57 grams, Carbohydrate 25 grams, Fat 89 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 26 grams, Sodium 933 milligrams, Sugar 1 gram
ROAST CHRISTMAS GOOSE
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Remove excess fat from goose cavity. Cut off the wing tips. Rub the goose with lemon juice, salt and pepper. Tie the legs together. Prick the skin of the goose all over lightly (without piercing the flesh underneath) with a skewer or darning needle. This will help the fat escape.
- Place the goose, breast up, on a rack in a roasting pan. Pour in a couple of inches of water. Cover the pan and bring to a boil on top of the stove. Turn down the heat and steam the goose for 45 minutes to an hour, depending on its size. If the water boils off, add a little more hot water.
- Make the stock. Simmer the gizzard, heart, neck and wing tips with the onion, carrot, celery and herb bouquet in lightly salted water to cover for two hours. Strain and put in the freezer while the goose roasts (this will help solidify the fat quickly and it can be easily removed).
- Remove the goose from the steamer and cool it. Save the liquid from the roaster. Stuff the goose (see below).
- Preheat the oven to 325 degrees. Place the goose, breast down, on a roasting rack and place the stock vegetables around the goose with the white wine and a cup of goose-steaming liquid. Cover and braise for an hour to an hour and a half, depending on the weight of the goose. Baste from time to time, and if necessary, add more steaming liquid.
- Turn the goose breast up and brown it for 30 minutes, uncovered. Put it on a serving platter and let it rest in the oven with the door open.
- Make the sauce. Pour the fat from the roasting pan and stir in the cornstarch, blending it first to a smooth paste with a little water. Cook for two minutes, scraping up the juices, then add the port. Bring to a boil and add the stock. Stir well and simmer until the sauce has thickened enough to coat the spoon (about five minutes). Stir in the red currant jelly and add a little lemon juice if necessary. Correct seasoning and serve in a heated sauceboat, sprinkled with parsley.
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