Continental Roast Goose with Chestnut and Liver Stuffing

Chicken.delights's picture

Jan. 10, 2012


Goose 10 Pound
Chestnuts 2 Pound
Stock 3/4 Pint
Apples 6
Onions 2
Goose liver 1
Butter 1/2 Ounce
Breadcrumbs 6 Ounce
Chopped parsley 2 Tablespoon
Thyme 1/2 Tablespoon
Marjoram 1/2 Tablespoon
Lemon 1/2 , rind grated
Flour 1 Ounce
Oil 6 Tablespoon
Red currant jelly 1 1/2 Tablespoon
Lemon 1/2 , juiced



1) Make the stuffing, by placing in a of water the chestnuts for minutes

2) Boil till the skins comes off easily

3) Over the peeled nuts, pour in the stock and bring to a simmer till tender

4) Drain the chestnuts and keep aside to cool reserving the stock

5) Using a peeler, peel and chop the apples, onions

6) In a frying pan, saute the onions for 4 minutes

7) Tip in the cooked chestnuts to the onions

8) To the frying pan melt some butter and cook the goose liver till firm

9) Using a sharp knife, finely chop the liver to add to the stuffing

10) Also add in 6 ounces of breadcrumbs

11) Tip the chopped parsley, thyme, marjoram, lemon rind, salt and pepper

12) Using a sharp fork, prick the goose all over lightly

13) Sprinkle the goose with ½ ounce of flour and seasoning

14) In a roasting pan heat some oil or fat

15) Place the goose on the pan onto the wire rack to drain off any excess fat or oil

16) Turn the goose side to side, basting it every 20 minutes

17) In the last 30 minutes of the roasting, drain off all the fat and breast side up place the bird to brown

18) Check with the skewer for doneness at the thickest part of the leg

19) Once cooked, transfer to a serving dish

20) Skim the remaining fat in the pan and sprinkle in ½ ounce of flour and blend into the roasting pan

21) Add the red currant jelly and lemon juice

22) Add in the cider or stock and bring the mixture to a boil

23) Cook for an additional 3 minutes and strain into a bowl

24) Check for seasoning


25) Serve the goose warm with the warmed sauce

Recipe Summary

Difficulty Level: Medium
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 5382Calories from Fat 3753

 % Daily Value*

Total Fat 417 g641.5%

Saturated Fat 117 g585%

Trans Fat 0 g


Sodium 1350 mg56.25%

Total Carbohydrates 195 g65%

Dietary Fiber 21 g84%

Sugars 54 g

Protein 204 g408%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet