Summary

Ingredients

How to make Continental Roast Goose With Chestnut And Liver Stuffing

Preheat oven to 400°F.
1. Prepare stuffing: Put chestnuts in boiling water for 5-6 minutes or until skins will remove completely. Then cover peeled nuts with stock and simmer until tender. Drain and let cool. Reserve stock for moistening stuffing. Peel and chop apples, chop onions, and cook for 3-4 minutes, then mix in chestnuts. Cook goose liver in butter and when firm, chop and add to stuffing with 1-2 cups bread crumbs. Add chopped parsley, thyme, marjoram, lemon rind, salt, and pepper. Mix together, adding enough stock to make a moist but firm mixture.
2. Stuff goose and sew up opening. Prick goose all over lightly with sharp fork, sprinkle with 1 tablespoon flour and seasoning. Heat oil or fat in roasting pan. Put goose into pan, on a rack if possible to allow fat to drain, and cook for 20-25 minutes per pound, basting every 20 minutes, turning from side to side. Reduce heat slightly after first 20 minutes. For last 30 minutes pour off most of fat, place bird breast up and allow to brown, raising heat again if breast is not becoming crisp and brown. Test doneness with skewer in thick part of leg. When done, remove to serving dish and keep warm while making gravy.
3. Skim off any remaining fat from roasting pan, sprinkle in 1 tablespoon flour and blend with roasting juices in pan. Add red currant jelly and lemon juice; stir in well. Add cider or stock and bring to boil. Cook for 2-3 minutes, strain, season to taste, and serve hot with goose.