Chesapeake Bay Cooking with John Shields by John Shields

Author:John Shields
Language: eng
Format: epub
Publisher: Johns Hopkins University Press
Published: 2015-01-18T16:00:00+00:00

Roast Wild Goose with Apple-Chestnut Stuffing

SERVES 4

When approaching a wild goose with the intent of cooking it, it’s a good idea to check its credentials, such as age. Senior birds are best stewed or braised, while younger ones are better for roasting. If a goose weighs more than 5 pounds and was bagged in the fall, it is most likely an older bird. A farm-raised goose has a sweeter, less gamy flavor than the wild goose, but it requires a slightly longer cooking time (about 20 minutes per pound) since it is not as lean as a wild bird. This traditional apple-chestnut stuffing is perfect for accentuating the dark, succulent meat.

1 goose (4 to 5 pounds)

Salt and freshly ground black pepper, to taste

1 onion, halved

Apple-Chestnut Stuffing (recipe follows)

3 tablespoons flour

Preheat the oven to 400° F.

Wash the cavity of the bird with cold water and dry with paper towels. Sprinkle the cavity with salt and pepper. Rub the goose with the onion. Fill the cavity with stuffing and truss. Place on a rack in a shallow roasting pan.

Put the pan in the oven. Reduce the heat to 375° F and cook for 2 hours, basting frequently. For the first hour, place an aluminum foil tent over the goose, roasting with the tent for the second hour. Remove the goose to a heated platter and keep warm. Pour the pan juices into a pitcher and degrease, reserving about 3 tablespoons of the fat. Heat the reserved fat in a saucepan and whisk in the flour. Cook, stirring, for 2 to 3 minutes. Stir in 2 cups of pan juices (add water or chicken stock to supplement) and whisk over medium heat until thickened, about 3 to 5 minutes. Carve the goose and serve with stuffing and pan gravy.

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