Goose With Chestnut And Liver Stuffing Recipe
Goose With Chestnut And Liver Stuffing has a Fine taste.The Lemon and Red currant jelly gives the Goose With Chestnut And Liver Stuffing Invigorating taste. Must catch it
Ingredients
2 pounds chestnuts
2 cups stock
6 apples
2 onions, chopped
1 goose liver
1 tablespoon butter
2 cups bread crumbs
2 tablespoons chopped parsley
1 tablespoon mixed thyme and marjoram
Grated rind of 1/2 lemon
Salt and pepper
1 (8 to 10 pound) goose
2 tablespoons flour
4 to 6 tablespoons oil
2 tablespoons red currant jelly
Juice of 1/2 lemon
1 1/2 cups cider or stock
Directions
Prepare stuffing.
Put chestnuts in boiling water 5 to 6 minutes, until both outer shell and inner skin can be removed.
Keep chestnuts hot while peeling.
Cover nuts with stock; simmer until tender.
Drain; let cool.
Reserve stock for moistening stuffing.
Peel and chop apples.
Add onions; cook 3 to 4 minutes.
Mix in chestnuts.
Cook liver in butter; when firm, chop; add to stuffing with 1 to 2 cups bread crumbs.
Add pars ley, thyme, marjoram, lemon rind, salt, and pepper; mix together.
Add enough stock to make moist but firm mixture.
Stuff goose; sew up opening.
Prick goose all over lightly with sharp fork; sprinkle with 1 tablespoon flour and seasoning.
Heat oil in roasting pan.
Put goose into pan, on rack, if possible, to allow fat to drain; roast in preheated 400°F oven 20 to 25 minutes per pound.
Baste every 20 minutes; turn from side to side.
Reduce heat slightly after first 20 minutes.
For last 30 minutes pour off most of fat.
Place bird breast-up; allow to brown.
Raise heat again if breast is not becoming crisp and brown.
Test with skewer in thick part of leg to see if cooked.
When done, remove to serving dish; keep warm while making gravy.
Skim off remaining fat from roasting pan.
Sprinkle in 1 tablespoon flour; blend with roasting juices in pan.
Add jelly and lemon juice; stir in well.
Add cider; bring to boil.
Cook 2 to 3 minutes; strain.
Put chestnuts in boiling water 5 to 6 minutes, until both outer shell and inner skin can be removed.
Keep chestnuts hot while peeling.
Cover nuts with stock; simmer until tender.
Drain; let cool.
Reserve stock for moistening stuffing.
Peel and chop apples.
Add onions; cook 3 to 4 minutes.
Mix in chestnuts.
Cook liver in butter; when firm, chop; add to stuffing with 1 to 2 cups bread crumbs.
Add pars ley, thyme, marjoram, lemon rind, salt, and pepper; mix together.
Add enough stock to make moist but firm mixture.
Stuff goose; sew up opening.
Prick goose all over lightly with sharp fork; sprinkle with 1 tablespoon flour and seasoning.
Heat oil in roasting pan.
Put goose into pan, on rack, if possible, to allow fat to drain; roast in preheated 400°F oven 20 to 25 minutes per pound.
Baste every 20 minutes; turn from side to side.
Reduce heat slightly after first 20 minutes.
For last 30 minutes pour off most of fat.
Place bird breast-up; allow to brown.
Raise heat again if breast is not becoming crisp and brown.
Test with skewer in thick part of leg to see if cooked.
When done, remove to serving dish; keep warm while making gravy.
Skim off remaining fat from roasting pan.
Sprinkle in 1 tablespoon flour; blend with roasting juices in pan.
Add jelly and lemon juice; stir in well.
Add cider; bring to boil.
Cook 2 to 3 minutes; strain.
