Ingrédients pour Roasted Goose With Apple Rum Stuffing
- 1 (10-12 pound) goose
- 1 cup chicken or goose stock (plus a splash more for gravy if needed)
- salt (to taste)
- freshly ground black pepper (to taste)
- 2 cups chopped tart or dessert apples
- 4 tablespoons dark rum
- 1 tablespoon fresh sage (chopped)
- 1/2 teaspoon ground mace
- 1 1/2 cups fresh breadcrumbs
- splash of water (optional, for gravy)
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Comment préparer Roasted Goose With Apple Rum Stuffing
- Soak 2 cups chopped apples in 4 tablespoons dark rum for at least 4 hours (preferably overnight).
- Preheat oven to 350°F (175°C).
- Place the goose on a rack in a roasting pan.
- In a large bowl, combine the soaked apples, 1 tablespoon fresh sage, 1/2 teaspoon ground mace, and 1 1/2 cups breadcrumbs.
- Season the stuffing generously with salt and pepper. Spoon the stuffing into the goose cavity.
- Season the outside of the goose generously with salt and pepper.
- Prick the goose all over with a fork to allow for even cooking and to release excess fat.
- Cover the breast of the goose loosely with a piece of greased aluminum foil.
- Roast the goose for 30 minutes at 350°F (175°C).
- Remove the goose from the oven. Skim off any excess fat from the roasting pan.
- Pour about 1 cup of chicken or goose stock into the bottom of the roasting pan.
- Re-cover the goose with greased aluminum foil and roast for 2 1/2 hours.
- Remove the foil and continue roasting for another 1 hour, or until the breast is golden brown and crisp.
- Remove the goose from the oven and let it rest on a warmed serving dish for at least 15-20 minutes before carving. Skim off excess fat from the roasting pan.
- To make the gravy, place the roasting pan on the stovetop over medium heat. Reduce the pan juices, scraping up any browned bits, until thickened. You can add a splash of water or stock to adjust the consistency.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
106g
Fat
111g
Carbs
24g