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Whole Irish Goose

Tue, 3 December 2019

Whole Irish Goose

Ingredients

 

  • 1 x 5kg Goose
  • 600g Specially Selected Stout and Leek Sausages
  • 3 x Apples
  • 1 Large Onion
  • 1 Stick Celery
  • 1 Large Egg, beaten
  • 3 slices Brown Bread
  • 50g The Pantry Sultanas
  • 80ml Apple Juice
  • 100ml Brandy
  • 1 Chicken Stock Cube
  • 300ml Water
  • Salt and Black Pepper
  • Gravy Granules

 

Method

 

  • Pre-heat the oven to 190°C/375°F/Gas Mark 5.
  • Wash the goose inside and out, remove any obvious fat, pat dry and season with some salt and black pepper.
  • Cut the bread into small pieces then soak the sultanas and bread in the apple juice.
  • Peel the onion and core the apples.
  • Chop the apples, onion and celery into small pieces.
  • Skin the sausages and put the meat into a large mixing bowl.
  • Add the chopped apple mix, the beaten egg, the soaked bread and sultanas and season with some salt and pepper, then mix well.
  • Use this to stuff the neck and body cavity of the goose.
  • Put the goose in a roasting tin, breast side down and roast for 90 minutes.
  • Dissolve the stock cube in 300ml boiling water and mix with the brandy.
  • Remove the goose from the oven, pour off any juices and put to one side.
  • Put the goose back in the roasting tin, pour over the brandy stock and roast for a further 90 minutes, basting as you cook.
  • Test the goose is cooked by inserting a skewer near the thigh meat – if the juices run clear it’s cooked.
  • If not return to the oven for another 15 minutes and recheck.
  • Drain off the juices into the juices from before, but drain off any fat.
  • Heat through in a saucepan and thicken with the gravy granules.
  • Carve and serve with the brandy gravy and a spoonful of stuffing.

 

Sides:

 

  • Roasted Potatoes with Goose Fat
  • Brussels sprouts
  • Caramelized carrots
  • Bread Sauce

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