INGREDIENTS

INSTRUCTIONS

STOCK
BOUQUET GARNI
STUFFING
SAUCE
A word of warning! A goose looks enormous because it has a large carcass.
Many people have been caught out by imagining that it will serve more
people than it does. Allow 1lb cooked weight per person. The stuffing is
also delicious with duck, but only use a quarter of the quantity given.
To make the stuffing, melt the butter in a heavy saucepan. Add the onions,
cover and sweat on a gentle heat for about 5 minutes; add the apples, herbs
and orange juice. Cook covered until the apples are soft and fluffy.
Meanwhile, boil the potatoes in their skins until cooked. Peel, mash and
add them to the fruit and onion mixture. Add the orange rind and seasoning.
Allow the mixture to get quite cold before stuffing the goose.
Gut the goose and singe off the pin feathers and down if necessary. Remove
the wishbone from the neck end. Combine the stock ingredients in a
saucepan, cover with cold water and simmer for 11/2-2 hours. Season the
cavity of the goose with salt and pepper, and rub a little salt into the
skin.
Stuff the goose loosely and roast for about two hours in a preheated
moderated oven, 180C/350F/gas 4. Prick the thigh at the thickest part - the
juices which run out should be clear. If they are still pink, the goose
needs a little longer. When cooked, remove the goose to a serving dish and
put in a very low oven while you make the gravy.
To make the gravy, spoon off the surplus fat from the roasting tin (you can
save this for roasting potatoes - it keeps for months in the fridge). Add
about a pint of the strained giblet stock to the roasting tin and bring to
the boil. Using a small whisk, scrape the tin well to dissolve the meaty
deposits which are full of flavour. Taste for seasoning and thicken with a
little roux if you like a thickened gravy.
If the gravy is weak, boil it for a few minutes to concentrate the flavour;
if it's too strong, add a little water or stock. Strain and serve in a hot
gravy boat.
The trick with apple sauce is to cook it covered on a low heat with very
little water. Peel, quarter and core the apples. Cut the pieces in two and
put them in a stainless steel or cast-iron saucepan with sugar and water.
Cover and put over a low heat. As soon as the apple has broken down, beat
into a puree, stir and taste for sweetness. Serve warm.
Apple sauce freezes perfectly, so make more than you need and freeze it in
handy portions.
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