| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Roast, Variety mea | 8 | Servings | |
INGREDIENTS
| 12 | lb | Goose |
| Salt, to taste | ||
| Ground black pepper, to | ||
| taste | ||
| 1 | T | Caraway seeds |
| 6 | oz | Onion, large dice |
| 3 | oz | Carrots, large dice |
| 3 | oz | Celery, large dice |
| 1 | lb | Green cabbage, shredded |
| 3 | lb | Potatoes, all purpose large |
| Dice | ||
| 1 | lb | Granny smith apples, cored |
| and diced | ||
| 1 | qt | Apple cider |
INSTRUCTIONS
Cooking Method: Roasting Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry. Sprinkle its interior and exterior with salt, pepper and caraway seeds. Truss the goose and place breast side up on a rack in a roasting pan. Roast in a 425°F (220°C) oven for 30 minutes. Prick the skin all over with a fork to release fat. Reduce the oven temperature to 350°F (180°C) and continue roasting for another 45 minutes. Baste the bird occasionally with the fat accumulating in the pan. Meanwhile, combine the vegetables and apple and season with salt and pepper. After roasting for 1-1/4 hours, remove the goose from the pan and drain off all but 3 tablespoons (45 milliliters) of fat. Place the vegetable mixture in the roasting pan and toss to coat with the fat. Place the goose on top of the vegetable mixture and pour the apple cider over all. Return to the oven and continue roasting until done, approximately 1-1/2 hours. Remove the bird from the roasting pan and allow it to rest for 20-30 minutes before carving. Serve with the cooked vegetables. Yield: unit: 8 servings Portion: unit: 1 serving Portions in yield: 8 On Cooking - Techniques from Expert Chefs, Copyright 1995 by Prentice-Hall Recipe by: Recipe number: 17.21 Page number: 411-412 Posted to MasterCook Digest by "Marilyn Thomson" <[email protected]> on Dec 16, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 491
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 77.3mg
Potassium: 2375.8mg
Carbohydrates: 118g
Fiber: 21.7g
Sugar: 62.8g
Protein: 8.4g