Festive roast poultry

 

Festive roast poultry
439 kcal

(0)

Difficulty:moderate
Preparation:30 min
Ready in:210 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
439
22%
Protein
43 g
86%
Fat
19 g
24%
Added Sugar
0 g
0%
Carbohydrates
23 g
9%
Roughage
4 g
-
Saturates
7 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1prepared Goose approx. ca. 4 kg
8sour Apple e. g. Boskop, sliced
1 ⅓ cupsCranberry
5 sprigsthyme leaves pucked and chopped
1 sprigrosemary leaves pucked and chopped

Directions

1 Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2 Rub the goose with salt and ground black pepper on the inside and outside. Stuff 2/3 of the apples, the cranberries and herbs inside the goose and sew the cavity closed using kitchen twine.
3 Place the goose in a roasting tin with the breast down, add 100 ml water, cover and roast for 1 hour 15 minutes. Baste occasionally and add some more hot water if necessary.
4 Then turn the goose over, pierce with toothpicks under the wings, arrange the remaining apples along the sides and roast uncovered for a further 90 minutes, basting more often.
5 Brush the goose with salt water, turn the oven up to 200°C (180°C in a fan oven), 400°F, gas 6 and continue to roast for 10-15 minutes until crispy.
6 Remove the goose from the oven, carve and arrange on a serving platter with the braised apples. (If desired garnish with grapes and vine leaves). Skim the fat off the sauce and season to taste.
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