Christmas Goose

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Christmas Goose
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
712
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie712 kcal(34 %)
Protein48.5 g(49 %)
Fat27.01 g(23 %)
Carbohydrates65.08 g(43 %)
Sugar added0 g(0 %)
Roughage11.26 g(38 %)
Vitamin A76.12 mg(9,515 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.83 mg(75 %)
Niacin18.28 mg(152 %)
Vitamin B₆1.18 mg(84 %)
Folate97.37 μg(32 %)
Pantothenic acid3.39 mg(57 %)
Biotin2.72 μg(6 %)
Vitamin B₁₂0.93 μg(31 %)
Vitamin C48.78 mg(51 %)
Potassium1,278.31 mg(32 %)
Calcium79.03 mg(8 %)
Magnesium80.84 mg(27 %)
Iron6.06 mg(40 %)
Iodine8.44 μg(4 %)
Zinc5.49 mg(69 %)
Saturated fatty acids9.98 g
Cholesterol175.97 mg

Ingredients

for
8
Ingredients
1 stale Bread roll
2 tablespoons butter
1.333 cups shallots (finely chopped)
4 cups Sausage meat
3 sprigs thyme (finely chopped)
Nutmeg
1 Vanilla bean (seeds scrapped out)
5 cups Chestnuts (vacuum packed, roasted)
6 small Apple (half sliced, half diced)
1 egg
1 organic Orange zest (diced)
2 tablespoons Cognac
1 Goose (without giblets, approx. 3 kg)
2 cups chicken stock
How healthy are the main ingredients?
ChestnutshallotthymeNutmegAppleegg

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 375°F, gas 4.
2.
Soften the bread roll in warm water. Heat the butter in a skillet and fry the shallots.
3.
Wring the roll out well and add it to the sausage meat along with the thyme, spices, salt and ground black pepper.
4.
Add half the chestnuts, diced apples, shallots, egg, orange zest and cognac and mix together well. Stuff the mixture into the goose and sew the opening closed using kitchen thread.
5.
Place the goose on its back in a large casserole dish and pierce the skin all over with a sharp knife or fork so that the juices can run out.
6.
Add half the chicken stock and roast in the preheated oven for approx. 1 hour. Then turn the goose over and roast for another 90 minutes. During cooking add the remaining stock and baste the goose with its own juices.
7.
Add the sliced apple, the remaining chestnuts and the scrapped out vanilla pod to the meat for the last 30 minutes.
8.
In the last 15 minutes mix 2 tbsp salt with 50 ml water and drizzle the mixture over the goose so as to ensure a crispy skin. Before serving remove the fat from the gravy and season well.
9.
Remove the kitchen thread and place the goose on a serving platter. Serve the gravy separately.