Apple Wine Braised Goose Recipe
Ingredients
| Goose | 8 Pound, frozen | |
| Salt | To Taste | |
| Pepper | 1 | |
| Apples | 6 Medium, cut in to chunks | |
| Garlic | 2 Clove (5gm), peeled | |
| 1 large carrot, pared, cut into 1-inch pieces | ||
| 1 large stalk celery, cut into 1-inch pieces | ||
| Onion | 1 Medium, sliced | |
| Quick Brown Sauce | ||
| Dry white wine | 1 Cup (16 tbs) | |
| 1/4 cup apple jelly | ||
| Sugared lady apples | ||
| Fresh parsley sprigs | ||
Directions
1. Preheat oven to 425°F. Remove giblets and neck from goose; rinse under cold water; pat dry with paper towels. Freeze liver to use for pate or other recipes; use neck and rest of giblets to make broth in Pumpkin Bisque, if desired. Remove fat from neck and body cavities; render and use for other recipes, if desired. Rinse goose under cold water; pat dry with paper towels. Season goose inside and out with salt and pepper.
2. Loosely pack cavities with apple chunks; bring skin of neck over back, and fasten with poultry pins. Close body cavity with poultry pins, and lace with string. Bend wing tips under body; tie ends of legs together.
3. Place goose, breast side up, on rack in large roasting pan. Place garlic, carrot, celery and onion in pan around goose. Roast, uncovered, 1 1/4 to 1 1/2 hours, or until browned. Meanwhile, prepare Quick Brown Sauce.
4. Remove goose from oven; lift goose onto large sheet of heavy-duty foil; remove rack; pour fat from roasting pan, leaving vegetables. Add brown sauce, 1 cup wine and 1/4 cup apple jelly to pan. Return goose to pan, placing it on top of vegetables. Cover pan tightly with heavy-duty foil. Reduce oven temperature to 350°F; roast goose, covered, 45 minutes longer, or until instant-reading meat thermometer inserted in meaty part of leg registers 185°F (Thigh juices should run clear when thigh is pierced with a fork.)
5. Transfer goose to warm serving platter; remove pins and string; garnish goose with sugared lady apples, parsley and Steamed Acorn Squash With Cranberries, if desired. Strain pan juices, discarding vegetables. Remove and discard fat from juices. Pass juices with goose.
2. Loosely pack cavities with apple chunks; bring skin of neck over back, and fasten with poultry pins. Close body cavity with poultry pins, and lace with string. Bend wing tips under body; tie ends of legs together.
3. Place goose, breast side up, on rack in large roasting pan. Place garlic, carrot, celery and onion in pan around goose. Roast, uncovered, 1 1/4 to 1 1/2 hours, or until browned. Meanwhile, prepare Quick Brown Sauce.
4. Remove goose from oven; lift goose onto large sheet of heavy-duty foil; remove rack; pour fat from roasting pan, leaving vegetables. Add brown sauce, 1 cup wine and 1/4 cup apple jelly to pan. Return goose to pan, placing it on top of vegetables. Cover pan tightly with heavy-duty foil. Reduce oven temperature to 350°F; roast goose, covered, 45 minutes longer, or until instant-reading meat thermometer inserted in meaty part of leg registers 185°F (Thigh juices should run clear when thigh is pierced with a fork.)
5. Transfer goose to warm serving platter; remove pins and string; garnish goose with sugared lady apples, parsley and Steamed Acorn Squash With Cranberries, if desired. Strain pan juices, discarding vegetables. Remove and discard fat from juices. Pass juices with goose.
Chef
