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Christmas Goose with Oranges and Apples in Oven Bag

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Ingredients

365 g (2 medium fruits) Apples Grab yellow varieties, for instance, generic Golden Delicious, or something rarer like classic Calville Blanc d'Hiver, Belle de Boskoop or Reinette Grise du Canada.
488 g (8 medium roots) Carrot Peel them beforehand to save some time with this slow cooking recipe
4.5 kg Goose It's highly recommended to get a young goose, as they contain less fat, and also avoid ganders, their meat is usually less tender.
184 g (1 large fruit) Orange
1 tbsp Kosher Salt
1 tbsp Nutmeg Grind your nutmeg right before cooking, because it easily loses its aroma when bought already ground

Nutritional information

397 g
Serving Size

Amount Per Serving

1229
Calories

Calories from Fat 978

108 g
Total Fat

Saturated Fat 32 g

257 mg
Cholesterol
757 mg
Sodium
1155 mg
Potassium
9 g
Total Carbohydrates

Sugars 6 g

2 g
Dietary Fiber
52 g
Protein

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Christmas Goose with Oranges and Apples in Oven Bag

Features:
  • Low Glycemic Impact
Cuisine:
The Christmas goose serves the best for any hearty appetite, but that's what holidays are about!
  • 2 h 45 min
  • Serves 14
  • Medium

Ingredients

Directions

The roasted goose isn’t the most common choice for any event or party, but it’s definitely worth trying, because of its unique flavor and texture. If you’re afraid of too much greasiness, stick to the slices of breast without serving any stuffing, which contains the most part of goose fat.

Steps

1
Done

Prepare the poultry, if it was just slaughtered, you will have to wait three days until the meat reaches the right stage for cooking. Check any feathers left if it's an organic free-range goose. Carefully wash the apples and oranges, peel the carrots.

2
Done

Cut your whole carrots into thick diagonal slices.

3
Done

Segment apples and oranges into wedges.

4
Done

Combine apples, oranges and carrots for stuffing. Season them with freshly ground nutmeg and salt, mix thoroughly.

5
Done

The same seasoning should be applied to the poultry. Rub the salt with nutmeg into the goose.

6
Done

Start stuffing your poultry.

7
Done

You don't need to suture up the goose, so there can be more stuffing than usual, as you'll use the oven bag.

8
Done

Carefully transfer the stuffed goose into the bag. Place into the baking sheet. For the first hour, roast the goose at 200°С (about 400°F), and then lower the temperature to 180°С (360°F).

9
Done

It will take approximately 2.5 hours for this large bird to get done, but its breast won't become dry due to the higher fat content. Remove from the oven. If you're still unsure, check with a meat (the thigh, away from the bone) thermometer, it should be 82°С (180°F).

10
Done

Get rid of the oven bag, but be careful, as there can be some steam. Cut the goose into pieces.

11
Done

Serve the slices of Christmas goose together with the stuffing. The glass of Pinot Noir would be a great companion too. Enjoy your celebration!

Iv Olendr

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