Weihnachtsgans: Christmas goose with chestnuts
With the festive season upon us, everyone's looking for the perfect centerpiece for their holiday table, and nothing fits the bill quite like a succulent roast goose. Thanks to CALLEkocht - Grandma's Recipes, you can now create a mouthwatering roast goose at home that's sure to impress your guests and save you a trip to that expensive restaurant. In this recipe, our focus is on simplicity and flavor, with a quick stuffing and some clever tricks to make your Christmas cooking stress-free.
Ingredients:
- 1 whole goose (4 kg), cleaned
- Salt and pepper, to taste
- 3 onions, roughly chopped
- 1 organic mandarin orange, washed
- A handful of dried fruit (such as apples, prunes, etc.)
- Fresh thyme
- Fresh mugwort (Beifuß)
- Extra goose fat (from the goose)
- Goose innards (heart, stomach, neck - reserve the liver for another use)
**Instructions:**
**Prep Time:** 30 minutes
**Cook Time:** 2 hours 30 minutes (depending on goose size)
**Total Time:** 3 hours
Equipment: Roasting pan, small knife, tongs, kitchen torch (optional), chopping board
**Servings:** 6-8
1. Preheat your oven to 180°C (approximately 350°F).
2. Begin by preparing the goose. If there are any remaining feathers or quills, remove them with tongs or carefully with a kitchen torch.
3. Remove the excess fat from the goose's cavity and chop it into small pieces. Place it in your roasting pan as it will render out during cooking and can be used for making goose fat.
4. Separate the goose wings at the joint and remove any excessive skin, particularly from the neck area.
5. Take out the innards, setting aside the liver for another use. The stomach, heart, and neck can be used in your gravy or stock.
6. Prepare the simple stuffing. In a bowl, combine the chopped onions, mandarin chunks, a handful of dried fruit, thyme, and mugwort. Season with salt and pepper. Stuff the goose with this mixture.
7. Season the outside of the goose with salt and generously apply it to the skin. This will help to create a crisp exterior.
8. Place the goose in the preheated oven and let it roast. Baste the goose with its own fat periodically throughout cooking to ensure the skin gets crispy.
9. Roast until the internal temperature reaches 75°C (165°F), which should take about 2 hours and 30 minutes for a 4 kg goose. Cooking time may vary based on the size of the bird.
10. Remove the goose from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a moister bird.
Cooking Tips:
- For a more traditional stuffing, consider adding chestnuts or apples to your mixture.
- To ensure even cooking, rotate the goose halfway through the roasting process.
- Make a delicious gravy with the drippings and the cooked down innards if desired.
Enjoy your festive meal with this delightful recipe straight from CALLEkocht - Grandma's Recipes! Don't forget to visit their YouTube channel at https://www.youtube.com/@CALLEkocht for more heartwarming recipes.
#holidayrecipe #festive #familymeal #traditionalcuisine
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
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