Festive Roast Poultry

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Festive Roast Poultry
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Health Score:
99 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
1849
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,849 cal.(88 %)
Protein79 g(81 %)
Fat155 g(134 %)
Carbohydrates38 g(25 %)
Sugar added2 g(8 %)
Roughage4.5 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin K12 μg(20 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.3 mg(118 %)
Niacin49.7 mg(414 %)
Vitamin B₆3 mg(214 %)
Folate30 μg(10 %)
Pantothenic acid3.2 mg(53 %)
Biotin40 μg(89 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C24 mg(25 %)
Potassium2,371 mg(59 %)
Calcium76 mg(8 %)
Magnesium127 mg(42 %)
Iron10.3 mg(69 %)
Iodine22 μg(11 %)
Zinc11.2 mg(140 %)
Saturated fatty acids44.4 g
Uric acid854 mg
Cholesterol430 mg
Complete sugar34 g

Ingredients

for
8
Ingredients
1 prepared Goose (approx. ca. 4 kg)
8 sour Apple (e. g. Boskop, sliced)
1.333 cups Cranberry
5 sprigs thyme (leaves pucked and chopped)
1 sprig rosemary (leaves pucked and chopped)
How healthy are the main ingredients?
CranberrythymerosemaryApple

Preparation steps

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.