Shirley Balboa’s Christmas Goose

Name: Shirley Balboa’s Christmas Goose
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters giblet broth or store bought chicken stock; 1 Tbsp flour; 1 bunch sage; 10 servings salt and pepper, to taste

Need a dairy free and vegetarian side dish? Shirley Balboa’s Christmas Goose could be an awesome recipe to try. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 28 calories. This recipe serves 10. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of chicken stock, flour, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. If you like this recipe, you might also like recipes such as Shirley's Date Nut Pinwheels - Christmas, Roast Christmas Goose, and The Goose of Christmas Past.

Instructions

Carefully prick the goose skin on all sides with a skewer, taking care to avoid piercing the flesh. Fill a pot large enough to hold the goose 2/3 full of water, and bring to a boil. Submerge bird neck side down for 1 minute, until goose bumps arise on the goose. Turn goose tail side down, and repeat the process.

Ingredients you will need

Whole Goose

Water

Equipment you will use

Skewers

Pot

Remove goose from the pot, and drain.

Ingredients you will need

Whole Goose

Equipment you will use

Pot

Place breast side up on a rack in a large roasting pan. Set in the refrigerator, uncovered, to dry the skin for 24 to 48 hours.When ready to roast.

Equipment you will use

Roasting Pan

Remove the goose from the refrigerator. While it is still cold use a sharp knife to cut a cross hash pattern in the skin of the breast, taking care to avoid cutting the flesh.

Ingredients you will need

Whole Goose

Hash Browns

Equipment you will use

Knife

Let the goose come to room temperature before continuing.Preheat oven to 350 degrees F (175 degrees C).

Ingredients you will need

Whole Goose

Equipment you will use

Oven

Sprinkle the goose inside and out with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Goose

Place the sage and goose liver in the cavity. Seal cavities with kitchen twine, and place the goose breast side up on a rack in a roasting pan.Roast bird 1 ½ hours in the preheated oven; do not open the oven door during this time. After this time you may baste as often as you see fit. Use the baster to remove some of fat if more than about ½ inch accumulates at any time during cooking. Continue roasting 1 hour (2 ½ hrs total), or until the internal temperature when tested with a meat thermometer has reached a 180 degrees F.Increase the oven temperature to 400 degrees F.

Ingredients you will need

Goose Liver

Whole Goose

Meat

Sage

Equipment you will use

Kitchen Thermometer

Kitchen Twine

Roasting Pan

Baster

Oven

Remove goose from the oven, and transfer to a larger pan. Return to the oven for 15 minutes to further crisp and brown the bird. Take out the goose, and transfer it to a platter. Use a coffee mug or small bowl to elevate the tail end somewhat. This heightens the flavor by allowing the juices to flow down through the breast meat.

Ingredients you will need

Coffee

Whole Goose

Meat

Equipment you will use

Bowl

Oven

Frying Pan

Let the goose rest in this position loosely covered with foil for at least 30 minutes.To make gravy, pour off any of the pan juices. Placing them into a fat separator until you are able to pour away the fat.

Ingredients you will need

Whole Goose

Gravy