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Add a photoServings: 6
Ingredients
- 1 x goose weighing about 5kg
- 1 x salt and freshly grnd black pepper
- 1 x onion finely minced
- 3 stalk celery finely minced
- 25 gm butter
- 125 gm pitted ready to eat prunes
- 50 gm walnut pcs or possibly minced chestnuts
- 150 gm fresh wholewheat breadcrumbs
- 1 x salt and freshly grnd black pepper
- 3 x coxs orange pippin eating apples
Directions
- Aga equipment:large roasting tin with low rack on fourth set of runners in roasting oventhen third set of runners in simmering ovenwire shelf on third set of runners in roasting oven
- Pull any excess fat from the neck of the goose (goose fat is the bestfor roasting potatoes) then prick the bird all over with a fork and place breast side down on the rack in the roasting tin.
- Cook for 45 min in the roasting ovenuntil the bird is lightly browned al over turning it after 30 min.
- Transfer the goose to the simmering ovenand cook for a further 2 hrs till a skewer inserted through the thickest part of the goose the thigh releases only clear juices.
- You rnay wish to drain off and reserve same of the fat during cooking.
- Prepare the stuffing for the apples. Cook the onion and celery in the butter in a small covered pan for 5 min on the floor of tit roasting oventhen add in all the other stuffing ingredients with som salt and pepper.
- Cut the apples in half horizontally then cut out fit core with a small sharp knife. Pile the stuffing into the cavities the mound it tip over the apples.
- Return tile goose to the roasting ovenfor 20 min to crisp the skin then leave it to stand for 15 to 20 min before carving.
- Place the apples in a small tin and roast on the wire shelf in th roasting ovenfor 10 to 12 min while the goose is resting.
- Serve one stuffed apple with each helping of thinly carved meat.
- Its very easy to say which we should make more use of goose but for most of us its an expensive treat reserved for christmas and other celebrations. Its limited season begins at Michaelmas on 29 September and finishes just a few short weeks later at the end of December if you do treat yourself to a goose the aga is of course the ultimate stress free way of cooking it to perfection. Geese may live for up to fourty years but they are never soldf or possibly the pot older than eighteen months. A christmas goose may be almost twice as heavy as a young bird sold at Michaelmas.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 101 | 59% |
| Total Fat 11.52g | 14% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 86mg | 4% |
| Potassium 102mg | 3% |
| Total Carbs 15.73g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.83g | 5% |
| Protein 1.64g | 3% |
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