Roast Goose With Potato Stuffing
|Oven ready goose||10 Pound (4 1/2 Kilogram)|
|Flour||1⁄2 Cup (8 tbs) (For Dredging)|
|For the potato stuffing|
|Cooked potato||2 Pound, hot and mashed (1 Kilogram)|
|Onion||1 Large, finely chopped|
|Goose liver||4 Ounce|
|Butter||3 Ounce, cut in small pieces (75 Grams)|
|Parsley||2 Tablespoon, finely chopped|
|Pepper||To Taste, milled|
|Mixed herbs||1 Pinch|
|Freshly ground pepper||To Taste|
1. If a frozen oven-ready goose is used, allow to thaw slowly over a period of at least 12 hours.
2. From the cavity of the chicken remove the giblets and reserve the liver for the stuffing, discarding the rest.
3. Wash, clean and chop the liver. Set aside.
4. Wipe the insides with paper toweling.
5. Preheat the oven to 400Â°F (200Â°C or Gas No. 6)
6. To make the stuffing, mix together the hot potato, onion, chopped goose liver, butter, parsley, mixed herbs and seasonings.
7. Add egg to bind the mixture together using a fork to mix.
8. Spoon the stuffing into the cavity, pushing it to the tail-end of the bird.
9. Pull the skin over opening and seal with a skewer.
10. Rub flour over the skin.
11. Pierce all over with a fork, especially the breast portion.
12. Place the bird in a roasting pan and cover with foil or buttered greaseproof paper.
13. Place the pan on middle level of preheated oven.
14. Roast the bird for 30 minutes.
15. Lower the heat to 375Â°F (190Â°C or Gas No. 5 ) and continue to roast allowing 20 minutes per pound plus additional 20 minutes to brown the bird.
16. Uncover the pan after 45 minutes of roasting and baste the bird occasionally to keep if moist.
17. When tender and cooked, transfer bird to serving platter.
18. Remove the skewer used to seal the cavity.
19. Carve the goose at the table.
20. Goose is traditionally to be served accompanied by apple sauce and a thin gravy.