This page was exported from In House Butchers [ http://inhousebutchers.com ] Export date:Thu Nov 21 13:21:03 2024 / +0000 GMT ___________________________________________________ Title: Roast Goose with Cider Gravy --------------------------------------------------- Delicious Roast  Goose Roast Goose with Cider Gravy Prep Time : 30 Minutes Cook Time : 1 Hour 30 Minutes Ingredients : For the Roast Goose 4-5 kg oven-ready goose 6 small onions, halved 3 bay leaves A bunch of thyme 2 tbsp sunflower oil For the cider gravy 1 tbsp sunflower oil goose neck, chopped into a few pieces 2 carrots, cut into small chunks 2 onions, chopped 2 bay leaves small bunch of thyme 500 ml Apple cider 1 lt. chicken stock 4 tbsp plain flour Directions : Heat oven to 200 C/fan 180 C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff  with the onions and herbs Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin and cover with a large piece of foil, scrunching it up at the sides so it's a tight fit. Place  in the oven for 1 hr 30 mins. Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in. To make the gravy, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelized. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before. Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug. Goose is packed with flavor, with rich, densely-textured meat, serve on a platter with the herb and onions from the cavity scattered around. --------------------------------------------------- Images: http://inhousebutchers.com/wp-content/uploads/2017/05/Roasted-goose.jpg --------------------------------------------------- --------------------------------------------------- Post date: 2017-05-07 20:25:25 Post date GMT: 2017-05-07 20:25:25 Post modified date: 2017-05-07 20:39:12 Post modified date GMT: 2017-05-07 20:39:12 ____________________________________________________________________________________________ Export of Post and Page as text file has been powered by [ Universal Post Manager ] plugin from www.gconverters.com