Oie Aux Marrons

Goose with Chestnuts

Preparation info

  • serve to

    6 or 8

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (10–14-pound) goose
  • Salt and pepper
  • Recipe of chestnuts
  • Chun


  1. Remove neck and giblets from goose. Sprinkle cavity with salt and pepper. Cook the neck and gizzard and make stock. Boil chestnuts. Once chestnuts are peeled, dice half of them; slice the remaining half, and put both on plates ready to use.
  2. Sauté goose liver in a chunk of butter for about 10 minutes. Chop and then combi