PEPPERCORN- AND THYME-ROASTED GOOSE
Provided by Charlie Trotter
Categories Poultry Roast Thanksgiving Dinner Goose Fall Thyme Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- To prepare the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil, and garlic in a small bowl and season with salt.
- To prepare the goose: Preheat the oven to 375°F. Season the outside and inner cavity of the goose with salt and pepper. Brush the glaze all over the outside of the goose, reserving any extra to use while roasting. Place the onions, carrots, and celery in a roasting pan and place the goose on top of the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with the remaining peppercorn mixture and any drippings, until golden brown and crispy and the juice from the cavity runs clear. Remove the goose from the oven and let rest for 15 minutes before carving.
- To prepare the sauce: Strain the pan drippings through a fine-mesh sieve. Skim off the grease, leaving the meat juices, and place in a small saucepan. Whisk the butter into the meat juices, add the chopped thyme, and season with salt and pepper.
- Carve the goose and serve with the pan sauce.
SPICED ROAST GOOSE
As pretty as a picture with its caramelized seasoning rub, this festive goose is guaranteed to be a holiday showstopper! Best of all, it tastes as delicious as it looks and fills the house with an incredible aroma as it cooks.
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine 2 cups water, 2/3 cup soy sauce, celery, onion and sugar. Bring to a boil, stirring frequently until vegetables are tender. Remove from the heat; allow to cool. , Pour marinade into a large resealable plastic bag. Add goose; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times. , Drain and discard marinade. Sprinkle goose cavity with salt and pepper. Place on a rack in a shallow roasting pan. Combine the cinnamon, garlic powder and aniseed; rub over goose. Bake, uncovered, at 325° for 30 minutes., Meanwhile, in a small saucepan, combine the vinegar, honey and remaining water and soy sauce. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half. , Baste goose with some of the honey mixture. Bake, uncovered, 30 minutes longer. Cover and bake for 1-1/2 to 2 hours or until a thermometer reads 180°, basting occasionally with remaining honey mixture. Cover and let stand for 15-20 minutes before carving., For gravy, strain pan juices into a large measuring cup; skim fat. In a small saucepan, combine cornstarch and cold water until smooth. Stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with goose.
Nutrition Facts : Calories 887 calories, Fat 59g fat (19g saturated fat), Cholesterol 245mg cholesterol, Sodium 1449mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 71g protein.
ROAST GOOSE WITH BRANDY CRANBERRY REDUCTION AND APPLE CIDER GLAZED PEARL ONIONS
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Preheat the oven to 475 degrees F.
- Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
- Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
- While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
- When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
- Preheat the oven to 475 degrees F.
- Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
- Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
- While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
- When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
- Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
- Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
ROAST GOOSE WITH CITRUS AND HERBS
I have not tried this, but thought I'd post this for anyone thinking of making a goose for Christmas. This looks so easy! This is courtesy of the "21 Club" restaraunt in New York. From "Bon Appetit."
Provided by yooper
Categories Goose
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500.
- Remove giblets and neck from goose.
- Remove excess fat from main cavity of goose.
- Rinse goose inside and out with cold water.
- Pat dry with paper towels.
- Combine thyme, rosemary, salt and pepper in small bowl.
- Place goose, breast side down on a rack in a roasting pan.
- Sprinkle goose with half of herb mixture.
- Place orange and lime wedges in cavity of goose.
- Turn goose so that breast side is up.
- Sprinkle remaining herbs over goose.
- Roast goose 1 hour.
- Turn off oven (do not open oven door) and let goose stand in oven 45 minutes (thermometer inserted into thickest part of thigh will register 180.) Remove goose from oven; cover and let rest 10 minutes.
- Slice and serve.
Nutrition Facts : Calories 1114.3, Fat 79.1, SaturatedFat 24.8, Cholesterol 327.9, Sodium 1027.9, Carbohydrate 4.1, Fiber 1, Sugar 2.2, Protein 91
QUEBEC-STYLE ROAST GOOSE
Make and share this Quebec-Style Roast Goose recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Goose
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter.
- Stuff, truss and tie goose.
- Prick bird all over with fork.
- Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings.
- Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour.
- Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram.
- Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required.
- Transfer cooked goose to platter and keep warm.
- Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced.
- Then stir in white wine, tomato paste and chicken bouillon.
- Simmer for 10 - 15 minutes, then strain gravy.
- A little cornstarch mixed with water may be blended in to thicken gravy, if desired.
- Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
Nutrition Facts : Calories 1145.8, Fat 68.6, SaturatedFat 23.3, Cholesterol 255.1, Sodium 649, Carbohydrate 60.3, Fiber 6.9, Sugar 32.3, Protein 70.1
ROASTED GOOSE WITH SAVORY GARLIC STUFFING
Looking for an unforgettable entree for Christmas dinner? This is the one! The stuffed bird is moist, tender and so impressive-looking on a holiday table.
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 12 servings (12 cups stuffing).
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. Cut lemon in half. Rub inside and outside of goose with cut sides of lemon; discard lemon. Sprinkle inside and outside with salt and pepper. Prick skin well. With fingers, carefully loosen skin from goose breast; place bacon strips under skin. Set aside., For stuffing, in a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute. Transfer to a large bowl; stir in stuffing cubes, sage, salt, pepper and herbs. Add 1 cup broth and egg substitute; toss gently. Stuff the goose body and neck cavities loosely; tie drumsticks together., Place remaining stuffing in a greased 2-qt. baking dish; drizzle with remaining broth. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Place goose breast side up on a rack in a roasting pan. Bake, uncovered, 30 minutes. Reduce heat to 350° Bake, uncovered, 2-3/4 to 3 hours or until a thermometer reads 180° for goose and 165° for stuffing, pricking skin occasionally. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates., Bake additional stuffing, covered, for 25-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover goose with foil and let stand 20 minutes before removing stuffing and carving goose.
Nutrition Facts : Calories 806 calories, Fat 51g fat (17g saturated fat), Cholesterol 194mg cholesterol, Sodium 1012mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 55g protein.
GOAT CHEESE WITH THYME, PEPPERCORNS, AND LEMON OIL
Categories Cheese Dairy Herb Appetizer No-Cook Cocktail Party Quick & Easy Low Cal Goat Cheese Lemon Shower Thyme Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (appetizer) servings
Number Of Ingredients 7
Steps:
- Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.
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