| 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 |
tb |
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
1. 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.
2. Roast in a 425ºF (220ºC) oven for 30 minutes. Prick the skin all over
with a fork to release fat.
3. Reduce the oven temperature to 350ºF (180ºC) and continue roasting for
another 45 minutes. Baste the bird occasionally with the fat accumulating
in the pan.
4. Meanwhile, combine the vegetables and apple and season with salt and
pepper.
5. 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.
6. 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.
7. 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"
<Mthomson@worldnet.att.net> on Dec 16, 1998, converted by MM_Buster v2.0l.
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