Roast Goose With Caramelized Apples Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST GOOSE WITH APPLES



Roast Goose With Apples image

When I was reading about holiday food traditions around the world, this one sounded so good to me: Russian Roast Goose with Apples. I personally never had roast goose over the holidays, although I hear about it everywhere! In Russia, a roast goose with apples is like a Thanksgiving turkey with stuffing. Roasting a goose is not the same as roasting a chicken or a turkey; It's skin is very thick and fatty, so it requires a few extra steps to prepare for roasting compared to other birds. It is simple, though, and well worth it! Enjoy this holiday classic!

Provided by Sommer Clary

Categories     Goose

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 goose (12-14 lbs.)
salt and freshly ground black pepper
1 head garlic, cut in half
1 bunch fresh thyme sprig
1 bunch fresh sage
1 onion, quartered
1 dried bay leaf
2 cups water
4 large shallots, halved
1 red apple, quartered
1 green apple, quartered

Steps:

  • If your goose is frozen, place in the refrigerator 24-48 hours before roasting to thoroughly defrost. Remove the goose from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 400 degrees. Remove the neck and giblets, rinse goose thoroughly with cold running water, and pat dry with paper towels. Trim as much of the access fat as possible from the opening of the cavity.
  • With the point of a sharp knife, prick the skin all over the goose, making sure not to pierce the flesh at all. Fold the neck flap under the body of the goose, and pin the flap down with a wooden toothpick. Generously sprinkle the cavity with salt and pepper, and insert the garlic, apple, onion, shallots, thyme, sage and bay leaf. Tie the legs together with a piece of kitchen twine. Sprinkle the outside of the goose with salt and pepper, and place in a shallow roasting pan (breast side up). Carefully pour the water into the pan (this will prevent the grease that drips into the pan from burning).
  • Roast the goose in the oven until it turns a golden brown, about one hour. Every 30 minutes or so, use a baster to remove the grease from the pan. After 1 hour of roasting, reduce the heat to 325 degrees . Roast until the goose is very well browned all over and an instant read thermometer inserted into a breast (not touching the bone) reads 180 degrees (about 1 hour after reducing the heat).
  • Remove the goose from the oven and place on a platter. Allow it to rest for 15-20 minutes before serving. Dress with apples and herbs, if desired.

ROAST GOOSE WITH BRANDY CRANBERRY REDUCTION AND APPLE CIDER GLAZED PEARL ONIONS



Roast Goose with Brandy Cranberry Reduction and Apple Cider Glazed Pearl Onions image

Provided by Emeril Lagasse

Categories     main-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 42

1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows
1 (10 to 12-pound) farm-raised goose
3 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
3 cups chopped onions
1 1/2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
3 bay leaves
5 sprigs thyme, plus 2 teaspoons chopped thyme leaves
6 garlic cloves, smashed
4 cups dark chicken stock, chicken stock, or water
1/4 cup thinly sliced shallots, plus 2 tablespoons minced
1 cup brandy
3/4 cup sweetened dried cranberries
Apple Cider Glazed Pearl Onions, recipe follows
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon goose fat, reserved from cooking the goose
2 pounds pearl onions, peeled
1/3 cup apple cider vinegar
1 1/2 cups apple cider
1 teaspoon fresh finely chopped thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat the oven to 475 degrees F.
  • Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
  • Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
  • While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
  • When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
  • Preheat the oven to 475 degrees F.
  • Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
  • Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
  • While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
  • When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
  • Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
  • Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.

ROAST GOOSE WITH CARAMELIZED APPLES



Roast Goose with Caramelized Apples image

Categories     Garlic     Roast     Hanukkah     Apple     Goose     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1 13-pound goose, giblets and neck discarded
3 garlic cloves, thinly sliced
8 Gala or Golden Delicious apples, peeled, each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup Calvados
1 1/2 teaspoons ground cinnamon

Steps:

  • Position rack in bottom third of oven and preheat to 350°F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan.
  • Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
  • Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour.
  • Serve goose with caramelized apples.

ROAST GOOSE WITH CARAMELIZED APPLES



Roast Goose with Caramelized Apples image

Make and share this Roast Goose with Caramelized Apples recipe from Food.com.

Provided by Mirj2338

Categories     Goose

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 7

1 (13 lb) goose, giblets and neck discarded
3 cloves garlic, thinly sliced
8 gala apples or 8 golden delicious apples, peeled,each cut into 6 wedges
1/4 cup fresh lemon juice
6 tablespoons sugar
1/4 cup calvados
1 1/2 teaspoons ground cinnamon

Steps:

  • Position rack in bottom third of oven and preheat to 350°F.
  • Rinse goose inside and out; pat dry with paper towels.
  • Sprinkle inside and out with salt and pepper.
  • Using knife, cut small slits all over goose; place garlic slices into slits.
  • Place goose on rack, breast side down, in large roasting pan.
  • Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat.
  • Turn goose over.
  • Roast until brown and thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with drippings, about 45 minutes longer.
  • Meanwhile, toss apples and lemon juice in large bowl.
  • Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish.
  • Using slotted spoon, transfer apples to baking dish; toss apples in goose fat.
  • Add sugar, Calvados and cinnamon to apples; toss.
  • Bake apples alongside goose until very tender and golden, about 1 hour.
  • Serve goose with caramelized apples.

More about "roast goose with caramelized apples food"

ROAST GOOSE WITH CARAMELIZED APPLES – KOSHER RECIPES
roast-goose-with-caramelized-apples-kosher image
Add sugar, apple liqueur and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour. Serve goose with caramelized apples.
From oukosher.org


ROAST GOOSE WITH CARAMELIZED APPLES - LAKE OF THE WOODS
Roast Goose with Caramelized Apples, Contents hide, 1 INGREDIENTS, 2 PREPARATION, INGREDIENTS, 1 13-pound goose, giblets and neck discarded, 3 garlic cloves, thinly sliced, 8 …
From lakeofthewoodsmn.com
Estimated Reading Time 1 min


ROAST GOOSE WITH CARAMELIZED APPLES RECIPE - FOOD.COM
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk


RECIPES FOR ROAST GOOSE WITH APPLES - COOKTIME24.COM
Recipes: roast goose with wild rice-chestnut stuffing, roast goose with apples, roast goose with molasses glaze and apricot stuffing, roast goose with potato pierogies, roast goose with …
From cooktime24.com


ROAST GOOSE WITH CARAMELIZED APPLES RECIPE | EAT YOUR BOOKS
Roast goose with caramelized apples from Bon Appétit: The Christmas Season (page 99) by Bon Appétit Magazine Editors. Shopping List; Ingredients; Notes (1) Reviews (0) ground …
From eatyourbooks.com


ROAST GOOSE RECIPE WITH APPLES A MOST DELICIOUS BIRD - FOOD NEWS
Wash and dry goose. Stuff with apples. Tie legs with string, secure neck skin onto back with a skewer - wings behind back. Rub the bird with salt and prick all over with a fork. Spread butter …
From foodnewsnews.com


ROAST GOOSE WITH CARAMELIZED APPLES - FINISHED.COM
2021-11-08 For me, Roast is associated with a holiday when the whole family is together and well fed. Goose roast with caramelized apples is perfect for St. Martin 's Day and
From gatavo.com


ROAST GOOSE WITH CARAMELIZED APPLES — NUWAVE-SHOP
Free Same Day Shipping On All Orders Menu
From nuwavekitchen.com


ROAST GOOSE WITH CARAMELIZED APPLES - GLUTEN FREE RECIPES
Roast Goose With Caramelized Apples might be just the main course you are searching for. This recipe makes 1 servings with 22496 calories, 942g of protein, and 1984g of fat each. This …
From fooddiez.com


ROAST GOOSE WITH CARAMELIZED APPLES RECIPES
1 whole goose, 8 to 10 pounds, thawed if frozen: 2 cups water: 1 small onion, sliced: 3/4 teaspoon salt: 6 cups soft bread crumbs (9 slices) 1/4 cup butter or margarine, melted
From tfrecipes.com


Related Search