apple stuffing for goose

Sew or skewer the openings close and truss the bird. Add a little nutmeg to taste. Pull the wings and legs away from the goose so the heat can circulate around the bird, then put in a large roasting tin. Hot fat may need to be poured out into a dish from the roasting tin, if it becomes too full. These items will be delivered unless removed. 2 tablespoons (30 ml) chopped fresh sage. 2 stalks celery, chopped. That is for a 5kg (11lb) goose plus stuffing; allow 15 minutes less for a 4.5kg (10lb) bird, 15 minutes more for a 5.5kg (12lb 4oz) one. As the fat renders from the goose, remove it to a jar for future use. Place the goose on a large sheet of foil. Leave it to cool, then cover and keep chilled. Place the goose on a large sheet of foil. Put the remaining stuffing towards the front of the body cavity, then rub the goose all over with the soft butter and season well. Add the plain flour and whisk into the remaining fat and juices. Push the cooled stuffing into the cavity of the goose, pushing it well back. Carefully baste the bird after 30 minutes and turn the oven down to 180°C/160°C fan/gas 4.

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