Roast Goose with Apple Stuffing

Name: Roast Goose with Apple Stuffing
Yield: Yield: 8
Cuisine: United Kingdom
Ingredients: 1 celery stalk; 1 leek, sliced; 1 tablespoon black peppercorns; 1 bay leaf; Goose giblets or carcass of other poultry; 1.2 L (2 pt) water; 1 carrot, chopped; 1 onion, quartered; 900 g (2 lb) small cooking apples; 2 kg (4 lb 8 oz) potatoes, peeled; Goose giblets or carcass of other poultry; Goose giblets or carcass of other poultry; 4.5-5 kg (10-12 lb) young goose with giblets; Sea salt, ground; A few parsley stalks

Preparation info

Yield:
8

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tips: Like duck, one of the perks of this recipe is the fat that it produces. An essential ingredient in bean stews, it also adds great flavour to soups and roast potatoes.

Ingredients

4.5-5 kg (10-12 lb) young goose with giblets
Sea salt, ground
900

Europe
United Kingdom
Main course

Method

Preheat the oven to 425°F/220°C/Gas 7.

Making Gravy

Put all the ingredients into a pan, bring to the boil, skim surface to remove scum. Simmer gently for about two hours. Strain.

Ingredients

Method

Making Gravy

Roasting