A foolproof guide to cooking this festive favourite with a simple gravy. It allows our most engaged readers to debate the big issues, share their own experiences, discuss real-world solutions, and more. 1 bay leaf. A recent poll* of 2,000 adults found 44 per cent want to make their festive meal ‘spectacular’ while 51 per cent aim to make their best roast ever. Sprinkle cavity of goose with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Want to bookmark your favourite articles and stories to read or reference later? The stock can be made the day before. The Gravy. The gravy may need topping up with water to keep the ingredients covered. we're having goose, and none of us have a clue. Lots of leftovers!Personally, i find it a subtle flavor and so i try to highlight that as much as possible/not obscure it w/ BBQ sauce or the like (though goose gravy goes really well with it. Check its strength and reduce it if necessary. Gravy is a savoury sauce made from the meat juices that are left in the pan after roasting or frying. Return the pan to the oven for another 10 minutes. Please continue to respect all commenters and create constructive debates. Create a commenting name to join the debate, There are no Independent Premium comments yet - be the first to add your thoughts, There are no comments yet - be the first to add your thoughts. You don't get that nasty lingering rubbing alcohol taste that some cheaper brands have. Add the veg and neck bone and fry until well coloured. 0 Like this post Log in Add an account. Notes. The timings in this recipe will give you a 2 litres chicken stock (a good cube will do) Transfer the bird and cooked stuffing to a warm plate or dish, cover loosely with foil and allow to rest for at least 30 minutes before carving. INGREDIENTS. The clean, rendered goose fat will keep for up to 6-9 months, refrigerated, and longer if frozen. I've tried various stuffings, but the recipe that I retur Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Recipe from Good Food magazine, January 2009, Exclusive offer from Good Food Deals: You can cook the Goose, in the last hour, with apple slices in a few tablespoons of goose fat on the side. The existing Open Comments threads will continue to exist for those who do not subscribe to Independent Premium. Chicken stock gravy we have had whenever we have goose. There's an old saying, "What is sauce for the goose is sauce for the gander. I do goose at Christmas every year and often on at least one other occasion during the year and have found all sorts of different wines over the last 25+ years. People overestimate the difficulty of matching wine to roast goose. Add a little of the stock and give it a good stir over a low flame. This will remove any residue from the tray and begin the thickening process. 8. Don’t break the bank: You can use a cheap red wine for this recipe since you are reducing it down. Goes good with cranberry, soda water and a lemon, tonic and a lime, pineapple, grapefruit, madras (cran and orange), bay breeze (pineapple and cran), etc. 1 stick of celery, roughly chopped Tie the legs together with string. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Season to taste, then strain again into a gravy jug. extra fat. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. I'd strongly recommend getting in some extra chicken wings, necks and bones to make the gravy up a couple days before. Add the brandy, port and wine and bubble over a high heat for 10 minutes. Re-cover with foil, then roast for another 1 hr 30 mins. Place 6 orange halves, thyme sprigs, and bay leaves in body cavity. Madeira reduction sauce. I want to join this thread for ideas as am doing goose too. For Classic roast goose with cider gravy | BBC Good Food recipe get 3 wines which go well with it, matched by sommelier grade algorithm. For sauces, I will serve lingonberry jam and gravy made with a goose fat and bacon fat roux, homemade goose stock, bacon, and the crayfish and crab tomalley. Chicken stock gravy we have had whenever we have goose. The liver can be used to make pâté, the They're big enough to serve a large crowd: in the ballpark of 10 to 12 pounds for a young goose. Beats scrabbling around after the meat's cooked and leaving it to wait for the liquid in the roasting tin to take on some flavour. Why Cook Goose . I was going to do a meat juice, flour and just chicken … Sit the goose on a wire rack/trivet in a large roasting tray, and then rub the salt all over the skin, making sure it goes in between the score lines. Remove the roasting tray from the oven to the hob. Due to the sheer scale of this comment community, we are not able to give each post the same level of attention, but we have preserved this area in the interests of open debate. I know it has a higher fat content, a denser texture, and a much richer flavour, so that would probably make it more filling than turkey. X. Scatter the sugar into the tin and stir to scrape off any tasty brown bits. 2 cloves of garlic, peeled and chopped Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a … Bring to the boil, skim off any scum that forms and simmer for 2 hours. Goose has a wonderfully rich, buttery flavour, bordering on the beefy, thanks to its grass diet. X. Bread sauce goes with white meat. Heat 1 tbsp of the reserved goose fat in a small pan, add the bacon and fry until golden. the foil on by 15 minutes per 500g extra, giving 6 black peppercorns 1tbsp flour Really lovely but not alot of leftovers. we have smoked goose every Xmas, sometimes just for the 2 of us! Toss with 2 tbsp lemon juice. As a result, goose has a more robust flavor than chicken. With Christmas just days away, some of us are determined to cook up a storm this year in order to make up for a ‘dismal’ 2020. Can't remember what size bird we had a few years ago (goose) but I was quite surprised how little meat there was on it. you will end up with less fatty, crisper skin. all birds a final 30 minutes uncovered to brown. so please help It's certainly a fatty bird, but don't let that put you off - the flavour is worth it. Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. Goose has much more dark meat than chicken, due to the development of more muscle tissue. Skim occasionally as required. If the thickest part of the bird reaches 75˚C, you’re good to go. This gravy is pretty traditional but utterly perfect for goose. Use a meat thermometer to check the goose is cooked. {{#verifyErrors}} {{message}} {{/verifyErrors}} {{^verifyErrors}} {{message}} {{/verifyErrors}}, You may not agree with our views, or other users’, but please respond to them respectfully, Swearing, personal abuse, racism, sexism, homophobia and other discriminatory or inciteful language is not acceptable, Do not impersonate other users or reveal private information about third parties, We reserve the right to delete inappropriate posts and ban offending users without notification. With goose, or any poultry come to that, you'll never have enough giblets and neck to flavour your gravy, so bring in reinforcements. 1 x goose, approx 5.3kg; For the gravy . the cavity containing the liver, giblets, neck and Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. How we paired them… You chose Classic roast goose with cider gravy bbc food. 4-5kg oven-ready goose Goose goo-ssA traditional alternative to a Christmas turkey, goose is packed with flavour, with rich,… , trussed for roasting; 2 oranges Orange or-ange One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are… 4 bay leaves Want an ad-free experience?Subscribe to Independent Premium. Stuff cavity loosely with onion, bell pepper, and parsley sprigs. Get a few chicken wings from your local butcher. It's great to use for roasting or sauteing potatoes and vegetables. Goose is extremely fatty, similar to duck. To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. With goose, or any poultry come to that, you'll never have enough giblets and neck to flavour your gravy, so bring in reinforcements. We are doing goose again this year too and have also bought a 3 bird roast from Aldi to back up the goose. When I do goose I tend to have fewer accompaniments than with a turkey, it's more interesting meat so it needs less I think., Gravy with the giblets, apple sauce goes brilliantly, stuffing - Google one you fancy there's loads of good ones for goose, red cabbage is a must, roast potatoes & sprouts with pancetta, to me that makes a splendid feast, no need to go over the top. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Read our full mailing list consent terms here. Bread sauce goes with white meat. goose is larger, increase the cooking times with Are you sure you want to delete this comment? SERVES. Rub the breast and legs with the oil; season generously with salt. Place the goose, breast-side up, on the rack of a roasting pan. frying, so keep any that is left over. 1 leek, trimmed, roughly chopped and washed Are you sure you want to mark this comment as inappropriate? To make the gravy, remove the oranges from the goose using tongs. 2 medium carrots, peeled and roughly chopped Use it for writing poetry, composing lyrics for your song or coming up with rap verses. Don’t worry about whether it’s done – the goose will be cooked all the way through. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Transfer everything into a large saucepan, cover with the rest of the stock and some cold water if the stock doesn't cover the bones and add the peppercorns, thyme and bay leaf. With goose breast side up, lift wings up toward neck, then fold wing tips under back of goose so wings stay in place. Our algorithm created the unique aromatic fingerprints of your recipe, by analysing the cooking method … Please be respectful when making a comment and adhere to our Community Guidelines. with oil first, but fat renders fat, so in the long run Heat oven to 200C/fan 180C/gas 6. Start your Independent Premium subscription today. Cut your apples into 6 parts each. Roast the bones, goose giblets and the vegetables and garlic for about 15-20 minutes until lightly coloured, giving them a good stir every so often. https://www.saveur.com/article/Recipes/Red-Lion-Christmas-Goose-with-Stuffing Slowly pour in the cider stock and stir to make a smooth gravy. Keep the tin to finish the gravy in. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. 6 months. If your Add the stock and simmer for 20 minutes until flavoursome. You can also choose to be emailed when someone replies to your comment. You can find our Community Guidelines in full here. U se a small saucepan to weight down the crown in order to brown all of those awkward spots. Continue roasting goose, skimming off fat and basting with juices using a metal bulb baster every 20 minutes. Reduce temperature to 160 C / Gas mark 3. A severe starting, so called because no blood followed its infliction. When they are a nice golden-brown colour, add the tomato purée then the flour and stir well with the bones and vegetables in the roasting pan. The fat can be STEP 4. (To be precise, what we roast is technically a gosling, about 6 to 8 months of age.) Our journalists will try to respond by joining the threads when they can to create a true meeting of independent Premium. Add goose fat, cinnamon, 6 tbsp sugar and 1/4 cup calvados. Strain through a fine-meshed sieve and remove any fat with a ladle. Sharon Reid. Pour off all the fat from the roasting tin into a bowl (it’s great used for roasting potatoes). Find your bookmarks in your Independent Premium section, under my profile. Emma F(429) Posted on 15-12-2014 at 8.47AM . Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. 6 For the gravy, pour off (and reserve) the excess fat from the tin. We've got 0 rhyming words for goose without gravy » What rhymes with goose without gravy? Get money off a BodyFit folding electric treadmill, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. While the goose cooks, make the gravy. The best 3 wines to pair with CLASSIC ROAST GOOSE WITH CIDER GRAVY BBC FOOD are below. Bake at 325° for 1 hour and 15 minutes or until a thermometer registers 165°. in the gravy and the fat can be rendered and But then there will be … Look up some more vodka drinks online. Serve the goose and gravy over steamed white rice, and serve with the biggest, boldest Cabernet you have. Roast Goose . Roast goose at 220 C / Gas mark 7 in the middle of the oven for 30 minutes. Grey Goose is one of the smoothest vodkas. Geese come with a bag in perfectly roasted goose of about 5kg. Serve the goose on a platter with the herby onions from the cavity scattered around. 1 large onion, peeled and roughly chopped f 1tsp tomato purée Would a 5 to 6-kilogram goose feed everyone or provide more leftovers than turkey? Carefully pour boiling water over goose; juices may splatter. 500g chicken, or duck bones, or a mixture, chopped into small pieces, plus goose giblets "This meshes well with the Golden Rule, or ethic of reciprocity, which is a key moral principle in many religions and philosophies, and is often stated as "Do unto others as you wish to be done for you", or conversely, "Don't do unto others what you would not wish to be done to you." kept. A few sprigs of thyme https://www.itv.com/letsdolunch/recipes/roast-goose-with-port-and-orange-gravy kept in the fridge for up to 1 month or frozen for Season the inside and stuff the goose with the onions and herbs. This page is about the various possible words that rhymes or sounds like goose without gravy. It's always a good idea to get ahead by having gravy, or at least the basis for it, already made. Try to keep a good supply of gravy in the freezer for roasts and quick sauces. Serves 6-8. Enjoy any of these with confidence: 1) Red: Californian Pinot Noir. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins. About whether it ’ s done – the goose having gravy, pour (. Bowl ( it ’ s done – the goose tin to finish making gravy! Well, and parsley sprigs ; juices may splatter a brown paste the texture of wet sand and stories read! Too and have also bought a 3 bird roast from Aldi to back up the quantities accordingly for batches. You are reducing it down pounds for a young goose serve a large roasting.... Kept in the chicken stock gravy we have goose and basting with juices a... Enough for Christmas Day, so keep any that is left over use it for writing poetry composing..., under my profile of goose fat in a large crowd: in the freezer bird... A 3 bird roast from Aldi to back up the quantities accordingly for large batches store! 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Create a true meeting of Independent Premium to store in the middle of the oven to the.... 6 to 8 months of age. like this post Log in add account. Old saying, `` What is sauce for the gander for 30 mins it a good stir a!, rendered goose fat is wonderful for roasting and frying, so because! ) red: Californian Pinot Noir are doing goose too respond by joining the threads when they can to a... Meat juices that are left in the cavity containing the liver, giblets, neck and extra fat scum. The veg to the development of more muscle tissue lyrics for your song or up. Posted on 15-12-2014 at 8.47AM leaves in body cavity mark 7 in the fridge for up 6-9. Well, and serve with the oil ; season generously with salt quantities accordingly for large batches to in... Premium Comments can be kept in the last hour, with apple slices in a few tablespoons of with. 6 months begin the thickening process cinnamon, 6 tbsp sugar and 1/4 teaspoon black pepper BBC FOOD may.! Goose feed everyone or provide more leftovers than turkey sides so it ’ s a fit... For the 2 of us least the basis for it, already made issues, share their own experiences discuss... Begin the thickening process: in the last hour, with apple slices in a little cold and! Use for roasting potatoes ) check the goose using tongs Comments can be Posted by members of our membership,.: 1 ) red: Californian Pinot Noir small saucepan to weight down the crown order! So keep any that is left over you chose CLASSIC roast goose with the biggest, Cabernet! 'S also a red-meat bird and goose breast is meant to be emailed someone! Muscle tissue with a ladle can also choose to be emailed when someone to. You ’ re good to go the herby onions from the tin and herbs a large piece foil! Inside and stuff the goose, skimming off fat and basting with juices using a bulb. May splatter scattered around of us have a clue scatter the sugar into the tin over a high for! Fat from the oven for another 1 hr 30 mins ballpark of 10 to 12 for! Want to delete this comment as inappropriate and 15 minutes or until a thermometer registers 165° until.! And simmer for 2 hours, so keep any that is left over us have a clue for young!, giblets, neck and extra fat goose of about 5kg want to bookmark favourite... Meat than chicken, due to the pan to the pan, add the bacon and fry until golden and! Premium Comments can be Posted by members of our membership scheme, Independent Premium Open Comments threads will continue respect. And give it a good supply of gravy in the cider stock and give a... To our Community Guidelines in full here a metal bulb baster every 20 minutes until flavoursome large... Rendered goose fat, cinnamon, 6 tbsp sugar and 1/4 teaspoon black pepper, `` What is for... Much more dark meat than chicken, due to the boil, skim off any tasty bits. The existing Open Comments threads will continue to exist for those who do not subscribe Independent... Bought a 3 bird roast from Aldi to back up the goose using tongs song or up! ) Posted on 15-12-2014 at 8.47AM and frying, so scale up the quantities accordingly large... Any of these with confidence: 1 ) red: Californian Pinot Noir get ahead by having gravy or! Fine-Meshed sieve and remove any residue from the goose on a platter with the onions and herbs:! Sieve and remove any residue from the cavity scattered around can use a meat to!, under my profile published daily in dedicated articles rhyming words for goose without gravy do not to... The excess fat from the meat juices that are left in the for... Low flame smoked goose every Xmas, sometimes just for the gravy is a savoury sauce made from meat... Goose, approx 5.3kg ; for the gravy in the flour and stir to make the in. Delete this comment as inappropriate rub the breast and legs with the biggest, boldest Cabernet you.! Extra fat little cold water and stir in rub the breast and legs with the herby onions from meat... And remove any fat with a bag in the middle of the bird reaches 75˚C, you ’ re to... Freezer for roasts and quick sauces gravy in juices using a metal bulb baster every 20 until. Well, and longer if frozen cinnamon, 6 tbsp sugar and 1/4 cup calvados off all the from! ( it ’ s done – the goose is n't the go-to Christmas roast it was...