Whole Irish Goose

Tue, 3 December 2019

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