Christmas goose
Ingredients
- Stuffing
- 2 apples (e.g. Boskoop), diced
- 2 shallot, roughly chopped
- 1 orange, diced
- 3 sprigs thyme
- Goose
- 1 goose (approx. 4 kg), ready to cook, ordered in advance from the butcher
- 2 tsp salt
- a little pepper
Total time: 2hr 50m
Preparation Time: 35m
Servings
For
4 people
Nutritional Information
Contains 629 Kcal, 86g Protein, 11g Carbohydrates, 27g Fat
Ingredients
- Stuffing
- 2 apples (e.g. Boskoop), diced
- 2 shallot, roughly chopped
- 1 orange, diced
- 3 sprigs thyme
- Goose
- 1 goose (approx. 4 kg), ready to cook, ordered in advance from the butcher
- 2 tsp salt
- a little pepper
Instructions
-
Stuffing
Mix the apples with all the other ingredients up to and including the thyme. -
Goose
Rinse the goose (inside and out) in cold water, pat dry, stuff with the apple mixture. Tie the legs and wings with kitchen twine. Place the goose on a baking tray (breast side up), season. -
To roast
Approx. 2¼ hrs. in the lower half of an oven preheated to 170°C, basting the goose with the cooking juices from time to time. Remove the twine, carve. -
Tip:
The goose is cooked when the juices run clear when pricked in the thigh.
