Apricot-and Orange-Scented Goose with Roasted Garlic

Name: Apricot-and Orange-Scented Goose with Roasted Garlic
Yield: Yield: 6–8 servings
Ingredients: ½ cup scraped or peeled and chopped carrots; 1½ teaspoons chopped garlic, plus 4 large garlic cloves, peeled; 1 tablespoon honey; One 10- to 12-pound goose; ¼ cup diced apricots (preferably tart), plumped in 1 cup boiling water until soft (this will take about 30 minutes, depending on dryness of fruit) drained, and soaking liquid reserved; The reserved neck, wingtips, and giblets from the goose; ½ cup cider vinegar or apple brandy; ½ cup fresh orange juice; 1 teaspoon chopped fresh rosemary; 1 teaspoon grated orange or tangerine zest; ½ cup chopped shallots; 1 head of garlic; 3 cups chicken broth, preferably homemade, or good-quality, low-sodium canned; 1 teaspoon juniper berries, crushed; ½ teaspoon peppercorns, crushed; 6–8 dried apricots (preferably tart), quartered, plumped in boiling water for 15 minutes, and drained; Salt and freshly ground black pepper; 1 tablespoon juniper berries, crushed; 1 tablespoon olive oil; 2 tablespoons chopped fresh rosemary; 3–4 tablespoons finely julienned orange or tangerine zest; 2 cinnamon sticks; 1 cup cider vinegar

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Dickens’s Tiny Tim wasn’t the only one clamoring for a fat, juicy roast goose on his holiday table. Alsatian as well as Central and Eastern European Jews who could afford a dinner of poultry to celebrate winter Sabbaths were particularly fond of goose, especially for the festive Friday night meal that fell during Hanukkah.

No golden eggs did these geese supply, but something better: streams of molten ivory schmaltz, rendered fat. Enough for delectably crisp Hanukkah

Ingredients

Main course
Hanukkah
Passover
Jewish
Gluten-free
Winter

Ingredients

Method