MICHAELMAS GOOSE
Make and share this Michaelmas Goose recipe from Food.com.
Provided by Leta8076
Categories Goose
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Cook the goose liver, neck, gizzard and heart in salted water, simmering for 20 minutes.
- Strain and reserve stock.
- Chop the liver for stuffing and set aside.
- Discard the neck, gizzard and heart.
- Peel and boil the potatoes until fork tender.
- Cool and cut into chunks.
- Blanch the salt pork in boiling water for 5 minutes, drain and dice fine.
- Mix all the stuffing ingredients together and season very highly.
- Put the stuffing into the breast cavity of the bird and secure the vent.
- Place the bird in a roasting pan with a scant cup of the giblet stock.
- Cover the bird with foil and roast in a hot oven preheated to 400 F for 30 minutes.
- Lower heat to 350 F and cook for 20 minutes/lb.
- (aprox 3 hours).
- Baste at least twice during the cooking and add another scant cup of stock if the pan is running dry.
- Remove the foil and roast an additional 15 minutes to allow the skin to crisp up.
- In the 18th and 19th centuries onion sauce was always served with the goose.
- To make the sauce: Cook the onions in the milk and water with the slice of turnip until soft.
- Mash onion and mix with butter, nutmeg, salt and pepper.
- Beat until smooth and add a little cream to finish.
- Puddle sauce on plate or serve in small side dish.
- To make the applesauce:.
- Cook the apples in water until tender.
- Sieve or mash them and add butter, sugar and a pinch each of nutmeg and salt.
- Serve hot.
- (May be made ahead and reheated) Served on the side with the goose.
Nutrition Facts : Calories 1065.5, Fat 76.1, SaturatedFat 25.1, Cholesterol 242.7, Sodium 430.5, Carbohydrate 30.4, Fiber 3.9, Sugar 10.9, Protein 62.7
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