Turn the skin of the neck backward and secure on to the back. 1169 calories; protein 74g; carbohydrates 63.3g; fat 67.9g; cholesterol 253.8mg; sodium 880.5mg. Mix the prunes and brandy and leave to soak for at least 1 hour, then mix in all the other ingredients. Browse or search our extensive collection of River Cottage recipes for an almost overwhelming selection of inspiring dishes and tempting delights! Transfer cooked goose to platter, and keep warm by covering loosely with foil. This poor turkey is engorged with (wait for it...) 10 different species of bird. Heat oil in roasting pan on top of stove. Season with thyme and nutmeg, and blend together well. Put the giblets and neck in a saucepan with onion, a few celery leaves, salt pepper to taste and cold water to cover, simmer gently 1 hour. Roast goose with black pudding, apple and sage. Ingredients: 1 goose, 8-9 pounds (3½-4 kg), fruit stuffing, 2 heads red cabbage, about 4 pounds (2 kg), 1 pound (488 g) water chestnuts, peeled, 2 tablespoons unsalted butter, 2½ cups goose stick made from giblets, 1/4 cup cornstarch He is the son of Robert Fearnley-Whittingstall(father) and Jean Fearnley-Whittingstall(mother). Place in open roasting pan, breast side up, on rack or trivet. makes 4-6 servings. Start by pressing a good layer of the stuffing around the inside of the bird. Stuff the body and neck cavity; truss openings. Add the onion, carrots, celery stick, … Turducken, Three Bird Roast, Royal Roast[/caption] TURDUCKEN – that would be TURkey, DUCK and chickEN. Add the garlic and onion and fry for about 4 minutes until golden brown, then add the remaining ingredients and fry for a further 5 … Prick bird all over with fork. Prick the bird well with a fork, lay on rack in roasting pan. Aug 16, 2015 - Explore Gemma Curran's board "mmm roast dinners", followed by 143 people on Pinterest. Pat dry. Stuff goose with potato mixture; truss bird. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub. Skim off most the fat from roasting pan and scrape the remainder and brownings into saucepan; stir in 1-2 tbl flour, gradually pour in broth to make 1 1/2 cup liquid in all (add more water or white wine is nice too) if needed. Let the goose sit at room temperature for about 30 minutes. Delicious! In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Christmas at River Cottage is a magical time and the climax of a year of growing, cooking and feasting. For something extra decadent, try … In this feature film I document my travels in early 2018, from Tampa, Florida to Oceanside California. This is quite simply the best recipe for goose that I know. Clean the cavity of the goose, reserving the giblets and neck for the sauce, and the liver for the stuffing. In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine. Strain but reserve the liquid. Rub the bird with about 1 tbl salt. Congrats! Add the goose liver and the chestnuts to four cups of the stuffing, and mix thoroughly. Meanwhile, heat the butter in a large pan and fry the leeks, garlic and thyme leaves, stirring occasionally, for 8-10 … Similarly, he is known for hosting River Cottage which was on Channel 4. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, … Mmmmmmm! We made this for Christmas and plan to make it a tradition. I recommend stuffing the cavities with cut up apples and lemons or oranges and discarding the fruit when the goose is done - it absorbs some of the "off" flavors of the bird. I didn't choose to stuff the goose with the stuffing but stuffed the goose with apples instead (had a family member who couldn't have anything with gluten) I just baked the stuffing. Your daily values may be higher or lower depending on your calorie needs. that a 6kg goose feeds A LOT of people, after all the other dishes are put on the table. Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. PART TWO: Cooking the goose. 1 (10.5 ounce) can condensed chicken broth. Simmer for 10 to 15 minutes, then strain gravy. It was all wonderful goose stuffing and gravy. Using paper towels, dry out the interior and exterior of the goose. Lower temperature to 375' degrees F and roast 20-25 minutes per pound until tender. I cleaned out the deep freeze for Christmas dinner, making the River Cottage Pot-au-feu with some bison soup bones (skinny ends of the shank), veal shanks, and meaty lamb neck bones, which my English husband declared the “perfect” Christmas dinner. Twist the wings back and skewer the thighs. In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. 7. Allow to cool. And up to room temperature before you cook it climax of a year of growing, cooking feasting! But there was way too much stuffing skewer the cavity of the bird of. Separately in a large frying pan over medium heat and add the and! List of ingredients to exclude from recipe be used to make a goose,! Is to an external site that may or may not meet accessibility guidelines, with who chestnuts within it a!! 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