1 12-pound goose (6kg)
salt and pepper, to taste
1 tablespoon caraway seeds
6 ounces onion, large dice
3 ounces carrot, large dice
3 ounces celery, large dice
1 pound green cabbage, shredded
3 pounds potato, large dice
1 pound tart apple, cored and diced
1 quart apple cider
Servings: 8
1. Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry. Sprinkle its interior and exterior with salt, pepper and caraway seeds. Truss the goose and place breast side up on a rack in a roasting pan.
2. Roast in a 425ºF (220ºC) oven for 30 minutes. Prick the skin all over with a fork to release fat.
3. Reduce the oven temperature to 350ºF (180ºC) and continue roasting for another 45 minutes. Baste the bird occasionally with the fat accumulating in the pan.
4. Meanwhile, combine the vegetables and apples, and season with salt and pepper.
5. After roasting for a total of 1 1/4 hours, remove the goose from the pan and drain off all but 3 tablespoons (45 milliliters) of fat. Place the vegetable mixture in the roasting pan and toss to coat with the fat.
6. Place the goose on top of the vegetable mixture and pour the apple cider over all. Return to the oven and continue roasting until done, approximately 1 1/2 hours.
7. Remove the bird from the roasting pan and allow it to rest for 20-30 minutes before carving. Serve with the cooked vegetable and apple mixture.
salt and pepper, to taste
1 tablespoon caraway seeds
6 ounces onion, large dice
3 ounces carrot, large dice
3 ounces celery, large dice
1 pound green cabbage, shredded
3 pounds potato, large dice
1 pound tart apple, cored and diced
1 quart apple cider
Servings: 8
1. Remove the giblets from the goose; remove the fat from its cavity. Rinse the goose and pat dry. Sprinkle its interior and exterior with salt, pepper and caraway seeds. Truss the goose and place breast side up on a rack in a roasting pan.
2. Roast in a 425ºF (220ºC) oven for 30 minutes. Prick the skin all over with a fork to release fat.
3. Reduce the oven temperature to 350ºF (180ºC) and continue roasting for another 45 minutes. Baste the bird occasionally with the fat accumulating in the pan.
4. Meanwhile, combine the vegetables and apples, and season with salt and pepper.
5. After roasting for a total of 1 1/4 hours, remove the goose from the pan and drain off all but 3 tablespoons (45 milliliters) of fat. Place the vegetable mixture in the roasting pan and toss to coat with the fat.
6. Place the goose on top of the vegetable mixture and pour the apple cider over all. Return to the oven and continue roasting until done, approximately 1 1/2 hours.
7. Remove the bird from the roasting pan and allow it to rest for 20-30 minutes before carving. Serve with the cooked vegetable and apple mixture.
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