Festive Roast Bird
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
2860
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,860 cal. | (136 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 255 g | (220 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 81 mg | (675 %) | ||
| Vitamin B₆ | 4.8 mg | (343 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 56.3 μg | (125 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 3,625 mg | (91 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 18.3 mg | (229 %) | ||
| Saturated fatty acids | 73 g | |||
| Uric acid | 1,376 mg | |||
| Cholesterol | 706 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Place the goose on a rack over a large roasting tin.
2.
Prick the bird all over with a fork and place the onion quarters in the cavity. Season the goose well with salt and pepper.
3.
Roast for 1 hour, then carefully pour off the fat from the roasting tin into a large heatproof bowl.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and cook for a further 60-80 minutes, until cooked through. Pierce the thickest part of the thigh with a skewer - the juices will run clear when the goose is cooked.
5.
Remove the goose from the oven and pour off the fat as before. Place on a warm serving platter. Cover loosely with foil and allow to stand for 25-30 minutes before serving.
6.
Cut a ‘lid’ off the top of each apple. Using a melon baller, carefully scoop out the core. Replace the 'lids' and place in the roasting tin.
7.
Drizzle with goose fat and cook for 20-30 minutes until tender, but still whole.
8.
Garnish the goose with chives and lemon zest and serve with the roast apples.
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