Page 7 - Gallery December Newsletter 2021

R E C I P E O F T H E

M O N T H F R O M

C H E F J O H N

Christmas Goose

I have such fond childhood memories of Christmas
dinner and my father serving a golden brown
Christmas goose. To flavor the meat, dad stuffed the
bird with apples and citrus and it filled the house
with an amazing aroma! I grew up hunting and
fishing so wild game was always present on the
dinner table.

Ingredients:

1 domestic goose (10 to 12 pounds)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered

1 medium lemon, peeled and quartered
1 cup hot water
½ cup butter

Thyme
Parsley
Chives
shallots

Directions:

1.Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in
the cavity. Place goose breast side up on a rack in a large shallow roasting pan.Pour
water into pan.
2.Rub the entire goose with herbed butter (parsley, thyme, shallot and chives)
3. Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a thermometer reads 180°. Skim
fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before
carving. Remove fruit and add to pan juices, blend, add ½ cup butter. Serve with sliced
bird.

Bon Appetit. Click here for a printable PDF