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Origin of dish:
UK
Type of cooking:
Oven
Preparation time: 20 minutes
Cooking time: 150 minutes
Ingredients (serves 6):Method: 1- In a saucepan, mix the onion, apple and 1/4 cip chicken stock. Bring to the boil, lower the heat and simmer for 5 minutes until soft.
2- In a large mixing bowl, combine the onion mixture, breadcrumbs, currants, almonds, parsley, sage and season well. Add the remaining chicken stock.
3- Preheat the oven to 350°F/180°C.
4- Rinse the goose, drain and pat dry. Prick the skin on the lower breast, legs and wings with a skewer.
5- Stuff and truss the goose. Any leftover stuffing can be formed into patties, or pressed into a smaller tin for separate baking.
6- Place the goose breast side up on a rack in a roastng tin. (If you have a thermometer, insert it into its thigh, without touching the bone).
7- Roast the goose for 2 to 2 1/2 hours (or until the thermometer registes 175°F). Drain the fat regularly.
8- Bake the remaining stuffing during the last 30 minutes.
9- Allow the cooked bird to relax for 15 minutes before carving.
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