Michaelmas Goose Recipes

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MICHAELMAS GOOSE



Michaelmas Goose image

Make and share this Michaelmas Goose recipe from Food.com.

Provided by Leta8076

Categories     Goose

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 23

10 lbs goose, with the liver reserved,goose neck,gizzard and heart
4 -5 tablespoons oil
3 -4 medium potatoes
1 medium onion, finely chopped
4 ounces lean salt pork
salt and pepper
reserved goose liver, chopped
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped sage
4 onions, sliced
1/3 cup milk
1/2 cup water
1 turnip, sliced
2 tablespoons butter
grated nutmeg
salt and pepper
cream
2 cooking apples, peeled and cored
1/2 cup water
2 tablespoons butter
2 tablespoons sugar
grated nutmeg
salt

Steps:

  • Cook the goose liver, neck, gizzard and heart in salted water, simmering for 20 minutes.
  • Strain and reserve stock.
  • Chop the liver for stuffing and set aside.
  • Discard the neck, gizzard and heart.
  • Peel and boil the potatoes until fork tender.
  • Cool and cut into chunks.
  • Blanch the salt pork in boiling water for 5 minutes, drain and dice fine.
  • Mix all the stuffing ingredients together and season very highly.
  • Put the stuffing into the breast cavity of the bird and secure the vent.
  • Place the bird in a roasting pan with a scant cup of the giblet stock.
  • Cover the bird with foil and roast in a hot oven preheated to 400 F for 30 minutes.
  • Lower heat to 350 F and cook for 20 minutes/lb.
  • (aprox 3 hours).
  • Baste at least twice during the cooking and add another scant cup of stock if the pan is running dry.
  • Remove the foil and roast an additional 15 minutes to allow the skin to crisp up.
  • In the 18th and 19th centuries onion sauce was always served with the goose.
  • To make the sauce: Cook the onions in the milk and water with the slice of turnip until soft.
  • Mash onion and mix with butter, nutmeg, salt and pepper.
  • Beat until smooth and add a little cream to finish.
  • Puddle sauce on plate or serve in small side dish.
  • To make the applesauce:.
  • Cook the apples in water until tender.
  • Sieve or mash them and add butter, sugar and a pinch each of nutmeg and salt.
  • Serve hot.
  • (May be made ahead and reheated) Served on the side with the goose.

Nutrition Facts : Calories 1065.5, Fat 76.1, SaturatedFat 25.1, Cholesterol 242.7, Sodium 430.5, Carbohydrate 30.4, Fiber 3.9, Sugar 10.9, Protein 62.7

POTES GWYL MIHANGEL (MICHAELMAS BROTH)



Potes Gwyl Mihangel (Michaelmas Broth) image

In modern times, Michaelmas is celebrated on September 29. During the Middle Ages, Michaelmas was a great religious feast and many popular traditions grew up around the day, which coincided with the harvest in much of western Europe. Traditionally a goose was cooked for the feast and then it's carcass was used to make the broth, which was then thickened with oatmeal. This recipe calls for a chicken. It's great to warm up with after a day spent building snowmen, waging snowball wars or a night spent caroling. My mother has made this as long as I can remember. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Clear Soup

Time 3h35m

Yield 4 serving(s)

Number Of Ingredients 7

1 small chicken
2 liters water
1 onion, diced
1/2 cup carrot, diced
1/2 cup celery, sliced thin
salt & pepper
oatmeal (optional)

Steps:

  • Clean the chicken and cut into the joints. Place in a large pan with the onion, carrot and celery.
  • Season and cover with the water.
  • Bring to the boil. Cover and simmer for 3 hours.
  • Skim any fat from the surface of the liquid from time to time.
  • Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the desired amount of oatmeal, if any.
  • Simmer for 15-20 minutes.
  • Serve the broth hot alone or with some of the chicken, finely chopped. T.
  • A chicken or turkey carcase can be used instead of a whole bird.

Nutrition Facts : Calories 513.5, Fat 34.7, SaturatedFat 9.9, Cholesterol 172.5, Sodium 191.3, Carbohydrate 4.5, Fiber 1, Sugar 2, Protein 43.2

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