Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [200]
Roast, uncovered, until browned, basting occasionally with any fat that accumulates in the pan, until the legs move up and down easily, and until an instant-read thermometer inserted into the thickest part of the thigh without touching the bone registers 165°F (our preference) or 180°F (the USDA recommendation), 1½ to 2 hours. Let stand for 10 minutes at room temperature before carving.
Fruit-Stuffed Goose
A bread stuffing will get too soggy in a goose, so a dried fruit stuffing works best. This technique leaves you with a slightly chewier bird than steaming does, but with also the finest stuffing in the world, thanks to all that goose fat. This is the ultimate Christmas dish. Makes 6 to 8 servings
12 ounces pitted prunes (about 2 cups), chopped
6 ounces dried cherries (about 1 cup), chopped
2 cups dry vermouth or dry white wine
2 tablespoons unsalted butter
1 large onion, chopped
2 celery ribs, chopped
4 tart green apples, such as Granny Smiths, peeled, cored, and chopped
2 tablespoons stemmed thyme or 1 tablespoon dried thyme
1 teaspoon salt
½ teaspoon grated nutmeg
½ teaspoon freshly ground black pepper
One 10-to 12-pound goose, giblets and neck removed
Butcher’s twine
Several bamboo skewers, soaked in water for 10 minutes
Bring the prunes, dried cherries, and vermouth or wine to a simmer in a large saucepan set over medium heat. Cover, reduce the heat to low, and simmer slowly until the dried fruit is soft and the liquid has been almost all absorbed, stirring occasionally, about 20 minutes.
Transfer the fruit to a large bowl with a slotted spoon. Raise the heat to high and reduce the remaining liquid to a glaze. Pour this over the fruit and set aside.
Melt the butter in a large skillet set over medium heat, then add the onion and celery. Cook, stirring occasionally, until softened, about 3 minutes. Pour into the bowl with the fruit.
Stir in the apples, thyme, salt, nutmeg, and pepper. Cool for 10 minutes. Meanwhile, position the rack in the lower third of the oven; preheat the oven to 325°F.
Trim off all excess fat and skin at both openings for the goose. Cut off the wing tips and discard them. Pull the wings up so that they angle up onto the breast and tie them in place by wrapping butcher’s twine around the body a few times. Also tie the legs together over the large opening.
Gently pack the stuffing into the bird, taking care not to press down. Any additional stuffing can be placed in a small baking dish and baked alongside the bird, dousing it occasionally with rendered goose fat from the pan. Pull the skin over the large opening and skewer it shut with the bamboo skewers, threading them through the skin on both sides and closing the opening. Truss the goose with butcher’s twine. Set the goose on a rack in a heavy-duty roasting pan set on a large baking sheet.
Roast until browned, until a meat thermometer inserted into the center of the stuffing through the large opening registers 165°F (our preference) or 180°F (the USDA recommendation), about 3 hours. Remove from the oven, carefully cut the twine over the legs, and remove the skewers. Transfer the stuffing to a bowl; tent with aluminum foil to keep warm. Let the goose stand at room temperature for 10 minutes before carving.
Variations: Substitute chopped dried apricots for the dried cherries; also add 1 teaspoon sugar with the thyme.
Substitute pears for the apples; also add 2 teaspoons grated lemon zest with the thyme.
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Goose Tips
While a gosling may sound tender, the meat often lacks punch, about like fatty roast chicken. Instead, we recommend a 10-to 12-pound adult goose. Frozen, it will take about 2½ days to thaw in the refrigerator. Be aware that there’s an even greater bone-to-meat ratio than in ducks; this goose will only feed 6 to 8 people. If the goose has any feathers or sharp quills still