Stuffed young goose

Name: Stuffed young goose
Cook time: 4 h
Total time: 4 h
Yield: 6
Ingredients: 1 goose ready to cook (approx. 4,5 kg); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g White bread (without rind); 1/8 l Milk; 3 large onions; 1 Shallot; 100 Chicken liver; 80 g Butter or margarine; 2 cl Brandy; 125 g smoked streaky bacon; 1 collar Parsley; 2 stem(s) Sage (alternatively dried sage); 1 Egg; 7-10 Tbsp grated nutmeg; 4 medium-sized apples; 7-10 Tbsp (e.g. Boskop ); 1/2 l clear broth (instant); 1 kg Broccoli; 25 g flaked almonds; 3-4 Tbsp dark sauce thickener; 1-2 TABLESPOONS Whipped cream; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 6

1 goose ready to cook (approx. 4,5 kg)
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g White bread (without rind)
1/8 l Milk
3 large onions
1 Shallot
100 Chicken liver
80 g Butter or margarine
2 cl Brandy
125 g smoked streaky bacon
1 collar Parsley
2 stem(s) Sage (alternatively dried sage)
1 Egg
7-10 Tbsp grated nutmeg
4 medium-sized apples
7-10 Tbsp (e.g. Boskop )
1/2 l clear broth (instant)
1 kg Broccoli
25 g flaked almonds
3-4 Tbsp dark sauce thickener
1-2 TABLESPOONS Whipped cream
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the goose, dab dry and rub with salt and pepper inside and out. Cut white bread into cubes and soak in milk. Peel and finely dice 1 onion and the shallot.
2
Wash goose and chicken liver, dab dry and chop coarsely. Heat 20 g fat in a pan. Fry liver all around, add onion and shallot, steam briefly and deglaze with brandy.
3
Puree the liver with the cutting stick of the electric hand mixer. Squeeze the white bread well and add to the liver. Put the bacon through a meat grinder. Wash parsley and sage, dab dry and chop except for a little bit for garnishing.
4
Add the egg, bacon and herbs to the liver and knead everything into a smooth farce. Season strongly with salt, pepper and nutmeg. Peel, quarter and core apples and cut the quarters into slices.
5
Heat 30 g fat in a pot and briefly sauté the apple slices in it. Mix into the farce and fill into the prepared goose. Close the neck and belly opening with wooden skewers and tie up with kitchen string.
6
Tie wings together over the back. Place the goose on the breast in a roaster. Peel the remaining onions, cut them in half and put them into the roasting pan with the goose neck. Heat the remaining fat and sprinkle the goose with it.
7
Cover and bake in the oven (electric cooker: 200 °C/ gas: level 3) for about 3 hours. Turn the goose after 30 minutes and pour on 1/8 - 1/4 litre stock. Soak the goose from time to time with the stock. After half of the roasting time cook without lid.
8
In the meantime clean and wash the broccoli and cut it into florets. Roast the almonds in a dry pan until golden brown and set aside. Steam broccoli in a little salted boiling water for 8-10 minutes. Remove the goose from the roasting pan and keep warm in the oven.
9
Pour frying stock through a sieve. Dissolve and add the roast stock with the remaining broth. Degrease the stock, bring to the boil and pour in the sauce thickener. Bring to the boil again while stirring. Refine sauce with cream and season to taste with a little salt and pepper.
10
Remove kitchen yarn and wooden skewers from the goose and remove the filling from the goose with a tablespoon. Arrange goose, apple filling and broccoli on a plate. Sprinkle broccoli with almond flakes.
11
Serve garnished with herb bouquets. Serve with extra sauce. Potato dumplings taste good with it.